Lobster tails are always a treat, but when you butter poach them at a low temp, the meat just becomes sublime. I did these on the grill, and just added a touch of orange blossom water to the butter, and they turned out amazing.
2 5-6 oz coldwater lobster tails per person, as an entree. One per person as a side.
2 lbs European salted butter
1 tsp white pepper
1.5 tsp Orange Blossom Water
2 cloves garlic, crushed, and cooked with 1 tsp olive oil
Salt, to taste
Zest from 1/2 lemon, for garnish
1 TBS finely diced Italian Parlsley, for garish.
Prep the lobster tails by using kitchen shears to cut down the top of the shell to the tail fins. Cut a small square out at the point where the tail meets the fins.
Wearing gloves if desired, “pop” open the shell slightly, then use a finger to pry up the meat of the tail, and put it on top of the shell. Using small wood skewers, skewer the tail so it will remain straight during poaching. Remove the meat totally if you would rather cook separately.
Prepare a grill with a 2 zone fire, and ensure it is running at a cool 200 degrees or so. Put a very wide frying pan(or similar) on the grill. Add the butter. After it is melted, whisk in the Orange Blossom water, pepper, and garlic. Allow butter to steep with those ingredients for 20 minutes. Add in the tails and cook 10 minutes per side, or until the shells are red and the meat is opaque. Serve.