DescriptionSucculent North Atlantic lobster tails grilled with a delectable bisque butter that will melt in your mouth with every bite!
- ½ stick unsalted butter
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- 2 oz sherry wine
- 1 tsp lemon juice
- 1/8 tsp crushed red pepper flakes
- 1 tsp tarragon, roughly chopped
- Salt & pepper to taste
- 4 Aqua Star Cold Water Lobster Tails, thawed according to package instructions
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- Lemon wedges, optional garnish
InstructionsTo prepare the Bisque Butter melt the butter in a small pan on medium heat. When the butter has melted add garlic and sauté for 30 seconds. Add sherry wine and tomato paste, simmering for an additional 1—2 minutes, stirring constantly to remove any lumps. Add red pepper flakes, tarragon, and salt and pepper to taste. Keep the butter warm and melted.
To prepare lobster, use kitchen shears to cut down the center of the top of the shell lengthwise down to the tail fins without cutting the tail or lobster meat. Cut about a 1 ½ inch wide rectangle of the top shell out of each lobster tail. Loosen the lobster meat from the sides of the remaining shell using a spoon to release lobster meat from all sides. Brush the lobster tails with olive oil and season with salt and pepper.
Heat a large cast iron grill pan over medium-high heat. When the grill pan begins to smoke, place the lobster tails flesh side down. Cook covered for 3 minutes. Flip the lobster tails upright and brush the tops with the Bisque Butter. Cover again and cook for another minute or until the internal temperature reads 140℉.
Serve with the remaining melted Bisque Butter and a fresh squeeze of lemon. Serve and enjoy!