Cook until the meat is opaque and white or to about 135 degrees F.
Remove the lobster tails from the grill and serve with more compound butter and lemon wedges.
Remove lobster tails from shells and cut into thirds long ways.
Remove the lobster tails and set aside to cool.
Not exact matches
Under cold water, rinse
lobster tails and
remove any grit.
Stuffing: 1 6 - ounce
lobster tail, boiled, minced 1 small onion, sliced 2 tablespoons butter 3 tablespoons tomato paste 1 teaspoon thyme 2 cloves garlic, minced 3 fresh cayenne chiles, stems and seeds
removed, chopped (or substitute 1 habanero)
Remove the
lobsters to a wooden board, break off
tails, crack the claws, and let drain.
portions of black grouper filets 2
lobster tails split in half, shell
removed 12 oz.
Remove the
tails from the
lobster bodies and cut the
tails into 1 - inch pieces while they are still in their shells.
Set aside while you poach or prepare your (shells
removed)
lobster tails under your oven broiler, for about four minutes.