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Grilled Lobster Tails Italiano

Canadian.Recipes's picture
Grilled Lobster Tails Italiano is a tasty and unique lobster dish that I serve quiet frequently at home. This Grilled Lobster Tails Italiano recipe has never failed me. Try it for yourself!
  Rock lobster tails 24 Ounce (4 Tails Of About 6 Ounce Each, South African)
  Butter 1⁄3 Cup (5.33 tbs), melted
  Grated onion 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Snipped parsley 2 Tablespoon
  Basil 1⁄2 Teaspoon, crushed
  Oregano 1⁄4 Teaspoon, crushed
  Shredded parmesan cheese 1⁄4 Cup (4 tbs)

Thaw rock lobster tails according to package directions.
Cut underside membrane around edges and remove.
To prevent curling, hold tail in hands and bend it toward shell side to crack in three places; or insert skewer lengthwise through meat to keep tail flat.
Blend butter with onion, garlic, and a mixture of the parsley and herbs.
Brush flesh side of lobster tails with the seasoned butter.
Grill lobster tails, shell side down, about 4 inches from coals 5 minutes, brushing flesh side generously with seasoned butter.
Turn and continue broiling until meat is opaque and tender when tested with a fork.
Turn flesh side up and sprinkle each lobster tail with about 1 tablespoon cheese; heat until cheese is melted.
Transfer lobster tails to heated serving platter and serve with remaining butter sauce.

Recipe Summary

Difficulty Level: 
Main Dish

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