By Victoria Hart Glavin ofTiny New York Kitchen
If you want to go all out for your guests then grill lobster tails. It’s easy and delicious. Always grill lobster in its shell to protect the delicate meat from overcooking. Plus, once grilled, the meat is easier to remove.
- 4 Fresh Lobster Tails (American or Rock Lobster)
- 3 Tablespoons Olive Oil
- 1/2 Teaspoon Finely Shredded Lemon Peel (Set Aside)
- 4 Teaspoons Lemon Juice
- 3 Minced Garlic Cloves
- 1 Teaspoon Chili Powder
- 1/2 Cup Mayonnaise
- 1 Teaspoon Fresh Snipped Dill
- Lemon Wedges
Using kitchen shears, cut lobster tails in half lengthwise through centers of hard top shells, meat, and bottoms of shells. Set aside. In a small-size bowl stir together olive oil, 2 teaspoons lemon juice, garlic, and chili powder. Brush onto exposed lobster meat, reserving extra juice mixture. For a charcoal grill, grill lobster tails, cut sides down, on a rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until meat is opaque, turning once and brushing with remaining juice mixture halfway through grilling. Do NOT overcook. For a gas grill, preheat grill. Reduce heat to medium. Place lobster tails, cut sides down, on rack over heat. Cover and grill for 10 to 12 minutes or until meat is opaque. Meanwhile, for dipping sauce, stir together mayonnaise, dill, lemon peel, and remaining lemon juice. Serve lobster with dipping sauce and lemon wedges. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.