INDIANAPOLIS (INDY STYLE) – In the mood for some delicious seafood?
Chef Amy von Eiff, the owner and executive chef of A Cut Above Catering, stopped by Indy Style on Wednesday.
Check out her recipe below:
Grilled Lobster Tails with Red Chili Pepper Herb Butter
- 2 10 ounce Lobster Tails, legs removed
- 1/2 tablespoon kosher salt
- 1/2 tablespoon coarse black pepper
- compound butter
- stick unsalted butter, room temperature
- 2 tablespoons chopped parsley
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon diced shallots
- 1 tablespoon diced chives
- 1 clove garlic, minced
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon kosher salt
For the compound butter
- In a large mixing bowl, combine all ingredients and stir with a fork. Place a towel under
- the bowl to avoid it slipping while mixing.
- Lay out a sheet of plastic wrap and place the butter onto the plastic wrap. Slowly form
- into a log about 1 1/2 inches wide. Cover the log with the plastic wrap tightly and twist
- the edges. Place into the refrigerator to harden until ready to use.
- When ready to grill the lobster tails, cut 4 teaspoon size medallions. Store any excess
- compound butter in the fridge for later use (great on grilled steak and pork!)
How to grill lobster tails
- Prepare the grill for direct cooking, targeting 500°F on the grill.
- Place the lobster tails on a cutting board with the hard shell facing up. Using a chef
- knife or kitchen shears, gently cut the shell starting about 1/2 inch from the tail and
- working your way to the side that is open with the meat. Take care not to cut all the way
- through the other side.
- Gently open the shell, exposing the meat using two hands. You will hear some cracking.
- Remove any shell that may break from the meat.
- Season the flesh of the tails with the salt and pepper.
- Place the lobster tails over direct heat, meat side down for approximately 5 minutes or
- until it gently pulls away from the grill without sticking.
- After flipping add about a 1 heaping teaspoon medallion of the compound butter over
- the meat. Grill for an additional 3 – 4 minutes over direct heat. The butter will slowly
- melt. When the internal temperature of the lobster meat reaches 135° F it is done.
- After removing from the grill, place another teaspoon medallion of butter on the meat
- and then serve immediately.