Grilled Lobster Tails with Roquefort Sauce
If you want to impress your guests with an outstanding lobster tail meal, look no further than this recipe! Use cold water lobster tails, like the Canadian tails we have at LGCM, for the best results, and serve these tails as the entree, or as part of a Surf and Turf feast. The buttery, flavorful sauce brings out the rich flavor of the lobster perfectly. You can also use the sauce on steaks or pork chops if you’re not a lobster fan. Let us know what you think of this recipe, and we’ll see you soon at Lake Geneva Country Meats!
Preheat the grill to medium high heat, about 450ºF. Using kitchen shears, split the lobster tails lengthwise to expose the flesh. Wash in a bowl of water to make sure no shell fragments are stuck on the meat.
Whisk 1/2 cup melted butter, 2 cloves minced garlic, lemon juice, 2 tbsp. chopped fresh parsley, and 2 tbsp. chopped chives together in a small bowl. Liberally brush the mixture all over the tails.
Grill the tails, meat side down, for 4 to 5 minutes, brushing frequently with the butter and lemon mixture. Flip over, brush with the butter mixture, and grill for about 4 minutes. When cooked, the lobster meat should be white and firm to the touch. Remove from the grill, tent with aluminum foil and set aside. Discard any remaining butter and lemon mixture.
Whisk together the remaining ingredients, starting with the 2 tbsp. of melted butter in a bowl, and season to your taste with salt and pepper.
Spoon some sauce over the lobster tails and serve immediately with any remaining sauce on the side.
Get more great recipes at lakegenevacountrymeats.com
The sparkling wine that all other sparkling wines desire to be, Champagne is made only in France from Chardonnay, Pinot Meunier and Pinot Noir. The end result is a sparkling wine of unparalled complexity and richness.
- Champagne, France
Pairs great with:
- Champagne will pair with anything, but I particularly like it with buttered foods