Grilled Lobster Tails
Compound butters are amazing flavor enhancers for seafood, meat, grilled corn and veggies. This one is made with garlic, fresh herbs and lemon is delicious atop these lobster tails, but you can also use it on grilled halibut, vegetables and corn. I love having at least one variety in my fridge all summer to pull out when the mood strikes.
You can turn this into surf and turf by grilling up some steaks on the side along with grilled asparagus and corn, to make it a meal. I mentioned in my recent Shrimp Scampi Foil Packets recipe, I’m excited to be a 2018 Reynolds Ambassador. For this recipe, I used their new Reynolds Kitchens Quick Cut Plastic Wrap to roll the compound butter. Reynolds removed the headaches of using plastic wrap by putting a built-in slide cutter on the box to help make plastic wrap usage frustration-free! It also has and a grip strip that keeps the roll in place so it’s always ready for your next use – awesome! Making the compound butter couldn’t be easier, simply combine the softened butter with fresh herbs, garlic and seasoning then place it in the center of a sheet of plastic wrap shape it into a round log, and twist the ends to seal.
How To Make Grilled Lobster Tails
Tip:
Make the butter at least one hour ahead, or even a day ahead to harden. This butter will last up to 1 month in the refrigerator or up to 3 months in the freezer. Ask your fishmonger to split the tails for you for added convenience.
Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
