Sage Buttered Lobster Tails Recipe
Ingredients
| 4 spiny lobster tails (8 to 10 oz. each), thawed if frozen | ||
| 4 medium-size crookneck squash (about 3/4 lb. total), ends trimmed | ||
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 2 Tablespoon | |
| 2 tablespoons minced fresh sage or 1 teaspoon dry sage leaves | ||
| Lemon wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
With kitchen scissors, cut off fins and sharp spines along sides of each tail.
Set tail, shell side down, on a board; with a heavy knife, split tail in half lengthwise, using a hammer or mallet to force knife through shell.
Rinse lobster and pat dry.
Starting about 1/2 inch from the stem end, cut each squash lengthwise 3 or 4 times at about 1/4 inch intervals, leaving attached at stem end.
Gently fan slices out slightly.
Mix butter, lemon peel, lemon juice, and minced sage.
Reserve 1/2 of the butter mixture.
Place lobster, shell side down, on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Set squash on grill, gently fanning out slices.
Brush lobster and squash with 1/2 of the sage butter.
Cook squash 3 minutes; gently turn over with a wide spatula, brush with more butter and cook until tender when pierced, about 3 more minutes.
Cook lobster tail 5 minutes, then turn over and continue cooking until just opaque in thickest part (cut to test),about 2 minutes longer.
Place lobster and squash on dinner plates, drizzle reserved butter over lobster, and garnish with sage sprigs and lemon wedges.
Add salt and pepper to taste.
Set tail, shell side down, on a board; with a heavy knife, split tail in half lengthwise, using a hammer or mallet to force knife through shell.
Rinse lobster and pat dry.
Starting about 1/2 inch from the stem end, cut each squash lengthwise 3 or 4 times at about 1/4 inch intervals, leaving attached at stem end.
Gently fan slices out slightly.
Mix butter, lemon peel, lemon juice, and minced sage.
Reserve 1/2 of the butter mixture.
Place lobster, shell side down, on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Set squash on grill, gently fanning out slices.
Brush lobster and squash with 1/2 of the sage butter.
Cook squash 3 minutes; gently turn over with a wide spatula, brush with more butter and cook until tender when pierced, about 3 more minutes.
Cook lobster tail 5 minutes, then turn over and continue cooking until just opaque in thickest part (cut to test),about 2 minutes longer.
Place lobster and squash on dinner plates, drizzle reserved butter over lobster, and garnish with sage sprigs and lemon wedges.
Add salt and pepper to taste.
Chef
