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Grilled Lobster Tails with Curry Butter
Ingredients
| * | 6 live lobsters, 1 to 1 1/4 pounds each (See Notes) |
| * | Kosher or sea salt |
| * | FOR THE CURRY BUTTER: |
| * | 1/4 pound (1 stick) salted butter |
| * | 1 small shallot, minced |
| * | 1 teaspoon curry powder |
Instructions
| 1 | Choose a large covered stockpot to hold the lobsters (or two smaller pots). Add 1 1/2 inches of water to the pot and season generously with salt. Bring to a boil. |
| 2 | Add lobsters, head down, into the pot. Cover and bring water back to a boil. Par-cook for about 10 minutes after the second boil. Remove lobsters from pot and rinse with cold water. Separate the tails from the lobster bodies and claws. (See Notes) |
| 3 | When lobster tails have cooled, place in sealed plastic bag and refrigerate until ready to grill. (Can be done several hours in advance.) |
| 4 | To prepare the curry butter, melt butter in a small saucepan. Add shallots and cook 2-3 minutes. Add curry powder and stir to combine. |
| 5 | Heat grill. Split tails in half with a sharp knife through the top of the shell. Place split lobster tails on grill shell-side-down and cook about 6-8 minutes until done, basting several times with the curry butter. |
| 6 | Serve with any remaining butter at the table. |
Notes
- Ask your fish dealer for "culls" - lobsters that usually have only one claw. They are less expensive than whole lobsters and have plenty of tail meat.
- Discard bodies and claws or return separately to boiling water to continue cooking until done, about 8 more minutes. Cooked claw and knuckle meat can be used for lobster rolls, lobster salad or in your favorite recipes.