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Grilled Lobster Tails Italiano Recipe
|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)|
Serving size: Complete recipe
Calories 1421 Calories from Fat 698
% Daily Value*
Total Fat 79 g121.8%
Saturated Fat 44 g220%
Trans Fat 0 g
Cholesterol 668.7 mg222.9%
Sodium 1703.7 mg71%
Total Carbohydrates 25 g8.4%
Dietary Fiber 1.9 g7.7%
Sugars 1.3 g
Protein 152 g304.4%
Vitamin A 95.2% Vitamin C 72.8%
Calcium 44.2% Iron 16.1%
*Based on a 2000 Calorie diet
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.