There is something truly elegant and special about lobster tails. They were the perfect main course for our birthday dinner for a friend.
- Lobster tails, thawed
- Green onions
- Minced garlic
Finely dice your green onions. Mince your garlic (or use it from a jar, if you prefer).
Sautee the green onion and garlic over medium low heat in just a little melted butter.
Continue to sautee until tender. Do NOT brown the garlic.
Add a bunch more butter after the green onions and garlic have been cooked. Melt the butter. You want a very drippy mixture to ladle onto the lobster tails.
Cut open your lobsters and grill them. (Michael did the work, so you’re going to have to find instructions on the Internet. He wasn’t forthcoming about the details of time and temperature….) This picture shows them most of the way done. They’ve been brought inside for me to apply the buttery onion-garlic mixture.
Using a spoon and a silicone brush, I’m ready to start treating the lobsters.
I’ve slathered on as much as would fit. Now it’s back to the grill with them!
Almost done. I’m going to put on just a tad more topping, send them to the grill one more time, then we’ll be ready to eat!
It was LATE by the time we ate, so you’ll have to forgive the fact that I did not push the meat out of the tail to display it more properly. If we had dilly-dallyed much longer, we would have been eating in our pajamas. The fabulous flavor guaranteed us sweet dreams.