Grilled Lobster Tails, Ginger-Lime Butter

Grilled Lobster Tails, Ginger-Lime Butter
  • 4 servings
  • 0:25 Preparation
  • 0:10 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 4 x 6 to 8 oz
    (4 x 180 - 240 g)

    lobster tails

  • Salt and pepper to taste

  • ginger-lime butter

  • 3 Tbsp.
    (45 mL)

    butter, softened

  • 3 Tbsp.
    (45 ml)

    olive oil

  • 2 Tbsp.
    (30 mL)

    fresh ginger, grated

  • 1 Tbsp.
    (15 mL)

    lime juice

  • 1/2 tsp.
    (2 mL)

    lime zest

  • 2 Tbsp.
    (30 mL)

    parsley, chopped

  • Salt and pepper to taste

  • 1 Tbsp.
    (15 mL)

    breadcrumbs

Preparation

In a bowl, mix together all the ingredients for the ginger-lime butter. Set aside.

Use kitchen shears to cut the centre top of the lobster shell and stop just before the last ring at the end of the tail.

Use your fingers to pull out the meat (like a sausage) from the wall of the shell except at the tip of the tail; this will keep the meat attached to the shell.

Close the shell and lay the meat on top.

Place the lobster tails on a sheet pan, meat side up.

Season with salt and pepper; spread a generous layer of the ginger-lime butter.

Sprinkle breadcrumbs.

Broil in the oven or on a barbecue at medium heat for 8 to 10 minutes.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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