Barbeque

My daughter is always after me to buy lobster tails, but they are expensive. So when Superfresh had them on sale, I relented and bought some.

I wanted to grill them, it being summer and all, but had never done that before. I Googled "grilled lobster tails" and found a technique that looks good, but since I needed to do it "heart healthy," butter was out of the equation.

Here is what I came up with. The tails were insanely good, I must say.

For 6 "tails"

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 1/2 Tbsp fresh lemon juice (1/2 lemon)
1 tsp fresh tarragon
dash of vanilla extract (1/16 tsp)

Combine the above ingredients. Don't omit the vanilla. I know it sounds weird, but the floral notes of the vanilla are great with lobster. 

Cut the lobster tails in half lengthwise. Baste the exposed meat with the extra virgin olive oil mixture. Heat the grill.  Place the tails, meat side down, and grill about 3 minutes or until the shell starts to turn red and you have nice grill marks on the meat. Turn and cook until the rest of the shell turns red.

Do not overcook!

They were tender and well flavored—no butter or any sauce was necessary.  In fact, I may never use butter with lobster again. Enjoy!