Nothing says summer like lobster! Round out this all-American meal with an ear of grilled corn on the cob and a few sliced of grilled pineapple.
Prep time: 15 minutes, plus 1 hour rest
Cook time: 8 minutes
¼ cup white wine
2 tablespoons lemon juice
2 tablespoons melted butter (or butter substitute)
1 tablespoon minced or crushed garlic
1 tablespoon fresh thyme
1 tablespoon fresh oregano
Salt & Pepper
4 lobster tails
In a microwave safe bowl, add all ingredients except butter, whisk, and let sit 1 hour (or more). Add butter and microwave 1 minute or until butter is melted. Whisk or stir to combine.
To prepare lobster tails: Rinse tails in cool water. With a large, sharp knife, “butterfly” the tails (cut the flesh down the middle, lengthwise, keeping the tail intact). If needed, use kitchen shears to cut through the shell down the same line as your butterfly cut. Baste generously, let sit 5-10 minutes.
Preheat grill to about 400 degrees. Lay tails, flesh side down, grill 3 to 4 minutes. Flip over. Pour rest of baste on top and close grill lid. Grill 3 to 4 minutes more. Remove and serve immediately.
Nutrition score per serving:
Saturated fat: 3.9g
Recipe courtesy of Kelly Anderson, Certified Chef & Culinary Consultant. Owner of lunchbunchbistro.com, a resource for fun, healthy recipes for families.