Grilled South African Lobster Tails with Garlic, Cilantro & Jalapeno Butter
Recipe and photo by Bob Blumer
While any lobster tail grilled can certainly be wonderful, South African lobster tails are particularly sweet and succulent, and require little adornment other than clarified butter. But for those occasions when you crave a bigger, bolder lobster tail experience (perhaps on Labor Day!), the combination of Echiré AOC butter, cilantro, chilis, and citrus deliver a life-affirming taste sensation that honors these tails in a whole new way—a perfect match for entertaining friends and family on Labor Day, or any day.
For larger lobster tails, double recipe.
Preparation: 20 minutes. Cook time: 10 minutes
4 Kolikof South African Lobster Tails (Four 4.5-5 oz., or Two 6-7 oz.)
2 tablespoons olive oil
Salt and freshly ground black pepper
3 oz. Echiré AOC French Salted Butter (about 1/3 of a cup)
1 clove garlic, minced
¼ cup cilantro, minced
1 red jalapeno chili, stemmed, seeded and minced
Zest of 1 lime + 1 tablespoon juice
Zest of 1 lemon + 1 tablespoon juice
Zest of 1 orange
Serving suggestions: Kolikof Caviar (optional garnish), and grilled corn on the cob.
Thaw South African lobster tails overnight in your refrigerator. Using a heavy sharp knife, cut the lobster tails in half. Place your knife on the end where the flesh is exposed and cut down through to the tail. Alternatively, you can butterfly the tail by cutting through the top shell and the flesh, but not through the bottom shell.
Brush all of the exposed flesh with oil and season with salt and pepper.
In a small pan, over medium heat, melt the butter. When it starts to bubble, add garlic, cilantro, jalapeno, citrus zest and juice. Stir for 1 minute, then remove from heat and reserve.
Preheat grill to medium/medium-high direct heat.
If you have halved the tails, place the cut side down on your grill and cook for 4 minutes or until they start turning opaque. Flip, and baste generously with the infused butter. Cook for 2 more minutes, or until tails are opaque and thoroughly cooked throughout.
If you have butterflied the tails, place the cut side down on grill and cook for 4 minutes. Flip, and baste generously with infused butter. Cook for 4 more minutes, or until tails are opaque and thoroughly cooked throughout.
Serve immediately with remaining infused butter. Enjoy Kolikof Russian Ossetra, or any Kolikof caviar on the side, or spooned atop. Enjoy!
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