This easy lobster tail recipe will have people singing your praises! All it takes is a bit of planning, the right tools, and some lemon pepper Flavor Dust!
4 four oz coldwater lobster tails
1 TBS canola oil
1/2 pound salted butter
1 TBS plus 1 tsp Lemon Pepper Flavor Dust
1 shallot, minced
1 clove garlic, minced
2 sprigs thyme, leaves removed and chopped
Using kitchen shears, cut down the center of the top of the shell to the fins. At the place where the fin meets the shell, cut a small triangle out on each side of the main cut. Using a finger, go around the meat in the shell to loosen it, then push it out of the shell, forming the shell beneath it.
Use a sharp knife and lightly score down the center of the meat. Devein if necessary.
Melt butter, then add remaining ingredients except for 1 tsp Flavor Dust.
Over a medium-hot grill, oil the grates using canola oil. Take out about 1/3 of butter sauce, and use it to brush tails before cooking, and baste as they are cooking.
Place the meat of the tails on the hot grates for about 4-5 minutes, or until a good grill-mark has developed. Flip tails over and continue to cook for 2-3 minutes, or until an internal thermometer reads 140 degrees.
Lightly sprinkle with tsp of Flavor Dust and serve with more butter sauce on the side