Break out the grill with our delicious Ginger & Lemongrass Lobster Skewers recipe that’s perfect for a summer cookout.
Ginger & Lemongrass Lobster Skewers
- 4 lobster tails
- 4oz butter
- 1 tbsp. chopped ginger
- I stalk lemon grass (smashed at the root)
- Peel of 1 orange
- 1 tbsp. of black peppercorn
- 1 jalapeno cut in half
- 1 tbsp. of fresh thyme
- 1 lemon cut in half
To prepare the lobster:
With paring sheers, gently cut the top of the shell in half and remove the tail as one piece. Clean under cold running water and then dry and set aside in a stainless steel mixing bowl. Now melt the butter in a large pot and add all of the other ingredients. Make sure to lightly fry all of the goodies to help infuse the butter, but do not burn the butter. Then pour this over the lobster tails and lightly toss them in the butter mix. Let this chill in the fridge overnight and the next day fire your grill up (chef’s choice on grill type). This is where it can get tricky because it is easy to overcook lobster, you must make sure the grill is very hot (500 degrees ) and the lobster tails are stuck on metal skewers. Throw them on the hottest side of the grill and let them go until the flesh goes from a translucent to opaque and grill marks have been made on both sides of the lobster tail (2 minutes each side). Take them off the grill and squeeze the fresh lemon right before eating. Enjoy!
