Grilled Garlic Butter Lobster Tails
Lemon,Garlic and Butter BBQ Skewered Lobster Tails
Ingredients
4 lobster tails
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest (optional)
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon fresh parsley, finely chopped
Lemon wedges (for serving)
How To Make Grilled Lobster Tails with Garlic Butter
Instructions
1. Prepare the Lobster Tails
Using kitchen shears, cut down the center of the lobster shell, stopping at the tail.
Gently loosen the meat from the shell and lift it slightly, resting it on top of the shell.
Pat the lobster meat dry and lightly brush with olive oil. Season with salt and pepper.
2. Make the Garlic Butter
In a small bowl, combine melted butter, minced garlic, lemon juice, lemon zest (if using), and parsley. Mix well.
3. Preheat the Grill
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
4. Grill the Lobster Tails
Place lobster tails shell-side down on the grill.
Grill for 5–6 minutes, then brush generously with garlic butter.
Continue grilling for another 2–3 minutes, until the meat is opaque, tender, and lightly charred.
5. Serve
Remove from the grill and brush with any remaining garlic butter.
Serve immediately with lemon wedges on the side.
Tips
Avoid overcooking; lobster meat becomes tough if grilled too long.
If tails are large, grill slightly longer but keep heat moderate.
Serve with grilled vegetables, corn on the cob, or a fresh salad.
Juicy lobster tails infused with rich garlic butter and smoky grill flavor make this dish a simple yet luxurious seafood favorite—perfect for
special occasions or summer dinners
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Garlic Butter Steak Bites & Shrimp Feast
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Ingredients
For the Steak Bites
1 lb (450 g) sirloin or ribeye steak, cut into bite-sized cubes
Salt and black pepper, to taste
1 teaspoon paprika
1 tablespoon olive oil
For the Shrimp
12–16 large shrimp, peeled and deveined
Salt and black pepper, to taste
Garlic Butter Sauce
4 tablespoons butter
5 cloves garlic, minced
1 teaspoon dried thyme or Italian seasoning
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Instructions
1. Season the Steak
Pat the steak bites dry with paper towels. Season with salt, black pepper, and paprika.
2. Cook the Steak Bites
Heat olive oil in a large skillet over high heat.
Add steak bites in a single layer and sear for 2–3 minutes per side until browned and cooked to your preferred doneness.
Remove steak from the pan and set aside.
3. Cook the Shrimp
In the same skillet, add a small amount of butter if needed.
Add shrimp, season lightly with salt and pepper, and cook for 1–2 minutes per side until pink and opaque.
Remove shrimp and set aside.
4. Make the Garlic Butter Sauce
Lower the heat to medium.
Add butter and garlic to the skillet and sauté for 30–45 seconds until fragrant.
Stir in thyme (or Italian seasoning) and lemon juice.
5. Combine and Serve
Return steak bites and shrimp to the skillet.
Toss everything in the garlic butter sauce for 1–2 minutes until well coated and heated through.
Sprinkle with fresh parsley and serve immediately.
Serving Suggestions
Serve over rice, mashed potatoes, or pasta
Pair with roasted vegetables or a fresh salad
Add crusty bread to soak up the garlic butter sauce
Juicy steak bites, tender shrimp, and rich garlic butter come together in this indulgent surf-and-turf feast—quick, flavorful, and perfect for a
special dinner or an elevated weeknight meal.
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Lobster Eggs Benedict with Hollandaise Sauce
Lobster Eggs Benedict with Hollandaise Sauce
Overview
Dish type: Brunch / main course
Flavor profile: Rich, buttery, creamy, lightly tangy
Texture: Crispy toast, tender lobster, silky egg yolk, smooth sauce
Difficulty: Medium–Advanced
Cooking method: Toasting + poaching + sauce emulsification
Yield
2 servings
Ingredients (Exact Measurements)
Base
2 thick slices brioche or country bread
1 tablespoon unsalted butter (for toasting)
Lobster
200 g cooked lobster meat, cut into large chunks
1 tablespoon unsalted butter
Salt, to taste
Black pepper, to taste
Poached Eggs
4 large eggs
1 tablespoon white vinegar
Water, for poaching
Hollandaise Sauce
3 large egg yolks
1 tablespoon lemon juice
½ teaspoon Dijon mustard
120 g unsalted butter, melted and warm
Salt, to taste
Pinch of cayenne or paprika (optional)
Garnish
Fresh parsley or chives, finely chopped
Paprika or black pepper, for finishing
Preparation
Step 1: Toast the Bread
Melt butter in a pan over medium heat.
Toast bread slices until golden and crisp on both sides.
Set aside and keep warm.
Step 2: Warm the Lobster
Melt butter in a skillet over low–medium heat.
Add lobster meat, season lightly with salt and pepper.
Warm gently for 1–2 minutes only.
Remove from heat and cover to keep warm.
Step 3: Poach the Eggs
Bring a pot of water to a gentle simmer (not boiling).
Add vinegar.
Crack eggs into small bowls.
Create a gentle whirlpool in the water and slide eggs in.
Poach for 3–3½ minutes for runny yolks.
Remove with a slotted spoon and drain on paper towels.
Step 4: Make the Hollandaise
Whisk egg yolks, lemon juice, and Dijon mustard in a heatproof bowl.
Place bowl over gently simmering water (double boiler).
Whisk constantly until thickened and pale.
Slowly drizzle in warm melted butter while whisking.
Season with salt and cayenne or paprika.
Keep warm (do not overheat).
Assembly
Place toasted bread on plates.
Spoon warm lobster evenly over each slice.
Top with two poached eggs per serving.
Generously spoon hollandaise sauce over the eggs.
Garnish with chopped herbs and a light dusting of paprika.
Serving Suggestions
Serve immediately while eggs are warm and yolks are runny.
Pair with:
Fresh greens
Roasted potatoes
Sparkling water or champagne
Chef’s Tips
Use very fresh eggs for best poaching results.
Keep hollandaise warm but never hot to prevent splitting.
Lobster should only be warmed, never fully cooked again.
Variations
Crab Benedict: Substitute lobster with lump crab meat
Avocado Benedict: Add sliced avocado under the lobster
Spicy Hollandaise: Add hot sauce or chili oil
