- 1/4 cup + 2 tablespoons [90 mL] melted butter
- 2 tablespoons [30 mL] lemon juice
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 1/8 teaspoon [0.5 mL] tarragon
- 6 frozen lobster tails, thawed
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- Well mix together melted butter, lemon juice, salt, pepper and tarragon; set aside.
- Half lobster tails lengthwise, cutting through the upper side of the shells and the meat, being careful not to cut through the other side of the shells.
- Half open shells to just show the meat; brush meat with part of the reserved sauce, reserving remaining sauce.
- Barbecue lobster tails, shells on rack, over medium charcoals, for 20 minutes.
- Turn lobster tails over; barbecue for 5 minutes longer, until done.
- Meanwhile, reheat reserved sauce.
- Serve lobster tails, reheated sauce on the side.
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