When I saw lobster in this week’s Junior League recipe cluster, I rushed in my request. I’ll be darned if someone else gets to test this one out! I knew it would also be the perfect opportunity to put my mammothly blossoming basil plant to good use. The same blossoming basil that, in complete disregard for aesthetics, begged its way out of my windowless kitchen and into the dining room.
The modifications made to this recipe were beyond unintentional. It seems as though Publix’s “Great Lobster Sale of 2010” was more popular than expected and would force me into the arms of a Brazilian tail. Perhaps I should inform headquarters that my cooking schedule should be considered prior to issuing their weekly ad! And… this rain. This rain put a literal damper on the grilling portion of this recipe. I can’t say I’m too, too disappointed – the grill and I have yet to become bosom buddies. The broiler on the other hand, we go way back.
Florida Lobster with Lemon Basil Butter
½ cup (1 stick) butter
1 ½ teaspoons freshly grated lemon zest
4 (6 to 8 ounce) fresh Florida lobster tails or
Frozen Florida lobster tails, thawed
½ cup fresh basil leaves, chopped
Preheat the grill (or broiler in my case). Melt the butter in a small saucepan over very low heat (this can also be done in the microwave on a power setting of 3 or 4). Add the lemon zest. Pour into a small bowl.
Split each lobster tail into halves lengthwise using a sharp knife or kitchen shears. Brush the exposed lobster meat lightly with the lemon butter.
Place lobster meat side down on a grill rack. Grill over medium heat for 2 to 3 minutes or until lightly marked. Turn and grill for 5 to 7 minutes longer or until the lobster meat is white and firm, brushing with more of the lemon butter, if desired. Remove from the grill. (If broiling, place baking sheet on the second highest oven rack and broil for the same amount of time). Stir the basil into the remaining lemon butter.
Brush each lobster tail with the lemon basil butter. Serve with the remaining lemon basil butter for dipping. Yield: 4 Servings
This was my first time preparing lobster at home and boy was it easy! Although classically plain drawn butter will always do the trick, I found the addition of fresh basil and lemon zest added a whole new level of succulence to an already succulent feast. I served steamed brussel sprouts along side and used the lemon basil butter as a veggie dip as well. I was so satisfied and oh so close to being a member of the clean plate club!