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Grilled Lobster Tails |
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Serves: 4
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(Langosta a la Parilla)
Category: Shellfish
When I think of lobster, I remember the succulent grilled lobsters I've enjoyed in Puerto Vallarta. They were simply grilled and eaten with melted butter and a squirt of fresh lime juice. Add fresh salsa, guacamole, crusty bread, and cold Mexican beer for a great meal. Frozen lobster tails are widely available in the United States and are easier to handle than whole lobster. Spiny lobsters--also called rock lobsters--are lobsters without claws, and the tails have moist, dense meat, perfect for grilling.
4 spiny (or rock) lobster tails (1/2 pound each), thawed if frozen
3 teaspoons olive oil or vegetable oil
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
Unsalted butter, melted
Lime, cut into wedges
1. Prepare an outdoor grill, then grease the grill rack. With scissors, cut lengthwise down the center of the back of each lobster shell; then, using a heavy sharp knife cut through each shell to slice the lobster tails in half. Brush the cut side with oil.
2. Lay the lobster tails on the grill, cut side down and cook about 3 to 4 minutes per side, or until the lobster meat is opaque but still juicy in the thickest part, and is just firm when pressed gently with your finger. Serve hot in the shell with melted butter in condiment cups, and lime wedges to squirt the juice on the lobster.
NOTE: Cook uncovered if using a charcoal fire. Cook covered if using a gas grill.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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