Lobster Tails for Two (with Seaweed Compound Butter)

On a clean cutting board, use kitchen scissors to cut lengthwise down the centre of the lobster shell, leaving the tail fins intact. Gently pull the shell open and scoop your fingers under the flesh to detach slightly from the shell. Remove any intestines.

Using a Chef’s Knife, make a shallow incision lengthwise down the centre of the flesh without going all the way through to the other side. Thread a skewer lengthwise through the lobster tails to prevent from curling as they cook. Brush the tails all over with the olive oil. Season the flesh with salt and pepper.

Heat a 26 cm Square Skillet Grill over medium-high heat until very hot, about 3 minutes.

While the Skillet is heating, in a 2L Saucier, gently melt the seaweed compound butter over low heat. Remove from the heat and keep warm.

Place the lobster tails, top-side down, in the hot Skillet. Cook, without touching, for 4 minutes. Flip the tails over. Using a Revolution® Basting Brush, generously coat the lobster flesh with melted compound butter. Continue to grill on the second side for 2 minutes or until the flesh is white and opaque. At the same time, add the lemon halves to the Skillet, cut-side down, and cook until nicely charred.

Transfer the lobster tails to plates and remove the skewers. Sprinkle with the chives. Serve immediately with the remaining melted compound butter and grilled lemons.

NOTE

If the lobster tails are frozen, defrost them in the refrigerator for 24 hours. Pat very dry before cooking.