Tangerine Lobster Tails

Recipe by mermaidmagic
READY IN: 26mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan over very low heat, melt the butter.
  • After the butter has melted, skim off the foam.
  • Add the tangerine zest, juice, and salt.
  • Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.
  • Using kitchen shears split each tail in half lengthwise.
  • If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.
  • Lightly brush the exposed meat with the butter in the cup.
  • Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes (watch for flare-ups).
  • Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup.
  • Remove from the grill and serve warm with the reserved butter on the side.
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