Sunny loves everything about anything “green goddess,” and these grilled lobster tails are no exception! Here she shares her newest obsession, and if you have some shrimp around, you know what to do!
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Sunny’s Green Goddess Grilled Lobster with Easy Green Goddess Rice
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 30 min (includes chilling time)
Active: 30 min
Yield: 6 servings
Ingredients
Lobster:
Six 8- to 10-ounce lobster tails, cleaned and split through the shells lengthwise
Herbs:
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh tarragon
Compound Butter:
1 stick (8 tablespoons) salted butter, at room temperature
1/2 teaspoon paprika
Pinch crushed red chile flakes
1 large clove garlic, grated on a rasp
Rice:
One 17.3-ounce family-size bag microwaveable rice (cilantro lime or wild rice works!)
Orange and lemon wedges, seeded
Directions
Special equipment: wooden or metal skewers, soaked in water for 1 hour
For the lobster: Skewer the lobster halves through the center of the meat to prevent the tails from curling on the grill.
For the herbs: In a medium bowl, toss together the chives, cilantro, dill, parsley and tarragon.
For the compound butter: In a medium bowl, add the butter, paprika, chile flakes and garlic. Stir with a rubber spatula until the seasonings are blended into the butter. Add half the herb mixture and stir to combine, then refrigerate for at least 1 hour or up to 1 week to allow the flavors to distribute.
Preheat a seasoned grill to medium-high heat and add the lobster, flesh side down. Grill until they release and there are grill marks and slight char, about 3 minutes. Flip over, reduce the heat and spread the flesh of each with the compound butter. Cook, brushing with the compound butter, until the flesh is opaque and cooked through, 3 to 4 minutes.
For the rice: Microwave the rice as instructed on the packaging. Remove to a large bowl and toss with the remaining herbs. Spritz with orange and lemon. Serve.
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Sunny Anderson’s Green Goddess Grilled Lobster | The Kitchen | Food Network
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