Whaaaat? How can you not like lobsters?! That’s what you are thinking right? Let’s break it down. I usually give myself at least 3 tries before I state that I don’t like something, especially if it’s something that is known to be universally good.
The first time I had lobsters, it was at a Vietnamese wedding. The meat was cooked in a ginger asian sauce. I didn’t like the texture.
The second time, I had it just steamed, dipped in butter. The traditional way right? I had that at a blogger preview of Tacklebox in DC (which has since closed down). Didn’t like the texture, or the flavor.
The third time, I had surf and turf at the Palm. It was a nice restaurant, I figured it would be done right, and I can see what it was really supposed to taste like. Nope. Still didn’t like it. Definitely a texture thing.
So here we go again. A friend of ours went to Maine and brought back 6 lobster tails. She didn’t know how to cook them, I didn’t know how to cook them, and no one that was invited to eat knew either. As the designated chef of the family, I was tasked to figure it out.
After googling things here and there. I decided to wing it and hope for the best. We started with cutting the tails down the middle, then splitting the flesh open.
Rubbed it down with olive oil, sea salt, and freshly ground black pepper.
Grilled it flesh side down for about 3 minutes, until it go its nice charred flesh. Then rubbed it down with a garlic, lemon, butter concoction I mixed together. We then put it back on the grill butter side up and let it cook and smoke for another 5 minutes.
I really liked the flavor of the meat, and the smokiness. It was very similar to scallops. But I didn’t like the texture of the meat! So I guess no lobsters for me. However, I did like the butter and the technique, so I guess I will have to save this recipe and use it on something else, like shrimp, scallops or fish!
1 stick of butter, softened
2 tbsp. dried parsley
2 tsp cayenne pepper powder
4 cloves garlic, minced
Zest of 1 lemon
Juice of half a lemon
Kosher salt and freshly ground black pepper, to taste
Combine all the ingredients, mix well. Refrigerate until use.