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Grilled Lobster Tails with Curry Butter
Makes 6 Servings
*6 live lobsters, 1 to 1 1/4 pounds each (See Notes)
*Kosher or sea salt
*1/4 pound (1 stick) salted butter
*1 small shallot, minced
*1 teaspoon curry powder
1Choose 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.
2Add 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)
3When lobster tails have cooled, place in sealed plastic bag and refrigerate until ready to grill. (Can be done several hours in advance.)
4To prepare the curry butter, melt butter in a small saucepan. Add shallots and cook 2-3 minutes. Add curry powder and stir to combine.
5Heat 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.
6Serve with any remaining butter at the table.
  • 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.