Lobster Recipes: Lobster Tail
Many lobster tail dishes are made using the clawless spiny lobsters, also known as rock lobsters. The spiny lobster, Panulirius argus, can be found in the warmer waters of Florida, California and the Caribbean. This recipe is well suited for whole spiny lobsters because it also uses the carpace, or the body above the tail, in the lobster butter. This recipe calls for golden tomatoes, but feel free to pick out any other variety of tomato that is ripest and best at the time.
Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter
Preparation Time: 30 minsServings: 4
4 live spiny lobsters
10 oz butter
2 cups vine ripened tomatoes, large dice
1 tbsp olive oil
2 tbsp red wine vinegar
4 large leaves fresh basil, chiffonade
1 shallot, brunoise
1 clove garlic, minced
fresh cracked pepper
- Kill the lobsters - how to kill a live lobster
- Remove the tail. Scrape any grit out of the head and chop the shell of the head in a food processor.
- Warm the butter in a small sauce pan with the lobster shell and cook on very low heat until the shells turn red.
Strain through a china cap and chill.
- Combine the tomatoes, olive oil, red wine vinegar, basil, garlic, shallot, salt and pepper for the tomato relish and chill.
- Bring 4 quarts of well salted water to boil in a stock pot and boil the tails for 6 minutes.
- Remove the tails from the pot and, with kitchen shears, cut down the center underbelly of the tail. With a paring or utility knife, slice into the tail meat, expose the vein on top of the tail/meat and scrape it out.
- Salt and pepper the tails and brush them with butter.
- Grill on both sides until tail is fully cooked, about 5 minutes on each side, brushing the open side with butter.
Top tails with tomato relish and butter. Lobster butter may be formed into a roll and sliced or scooped with a melon baller. The butter is also good brushed on bruschetta to be grilled and served with the lobster tails.