Indy Style

Grilled lobster tails with red chili pepper herb butter

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

Ingredients

  • 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

Directions

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.

For more information click here, here and here.

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