Grilled Lobster Tail With Chive Butter I Made It Ii

Grilled Lobster Tail With Chive Butter

mommyluvs2cook 7 years ago
By: Dariana

Made for the 2017 February "Valentine's Challenge"

Yum, yum! I did my best to pull the shell apart as much as possible without breaking it, but my lobster still did not "puff" out of the shell like I've seen in so many other lobster photos. Regardless, the chive butter basting sauce was perfect for this, and the grated lemon rind just took it up another notch :) DELICIOUS!!

Grilled Lobster Tail With Chive Butter
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Ladybug_MrsJ 7 years ago said:

Wow! :)

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DIZ3 7 years ago said:

Awesome photo! The lobster has beautiful color. I've never thought of using chive butter. If you want the lobster to puff out of the shell, you have to pull the meat from the shell before cooking. At least I think this is what you mean when you say puff out of the shell. https://whatscookingamerica.net/LobsterTail.htm

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chuckieb 7 years ago said:

That looks phenomenal Michelle. I'm dyin'.

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mommyluvs2cook 7 years ago said:

Thank you Ladies :)

I guess I didn't realize that the lobster was completely pulled from the shell for it to do that! So what do you do, just set it on top of the empty shell and cook it? Lol, I need to do some research I guess :P

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DIZ3 7 years ago said:

I don't cook lobster very often. Kind of experimenting myself. The last two times I pulled it from the shell and let it rest on top. Mine certainly didn't look like the picture. I really roughed up the meat trying to rip it away from the shell. I'm wondering if it would work better to loosen it from the shell, cook, and then pull partially out for presentation. Or even wait to loosen it after it's cook.

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