Serving: 4
Prep Time: 20 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 15 minutes
2 tablespoons extra-virgin olive oil
Salt and pepper
2 tablespoons plus ½ cup unsalted butter
3 small garlic cloves, minced
¼ cup brandy
3 tablespoons orange juice
1 teaspoon lime zest
2 teaspoons coarse-grain mustard
2 tablespoons minced fresh tarragon, or 2 teaspoons dried
1 tablespoon chopped fresh basil, or 1 teaspoon dried
2 Afire gourmet cedar plank
First. Butterfly the lobster tails by using kitchen shears or a sharp knife to cut lengthwise through the center of the top shell and meat. Cut to , but not through, bottom shell, being careful not to cut lobster tails in half. Spread tail open so meat is on top. Brush with olive oil and sprinkle liberally with salt and pepper. Set aside.
Second. To make sauce, in a large saucepan melt 2 tablespoons butter over medium heat and add garlic, cooking until nicely browned. Ad brandy, orange juice, lime zest, mustard, herbs, and remaining butter and combine well. Bring to a simmer and cook for 1 minute before taking pan off heat. Set aside.
Third. Place lobster tails on plank, meat side up. Close lid and grill for 12 to 14 minutes, being careful not to overcook. Lobster is done when meat is opaque and flakes easily with a fork.
Last. Cover lobster tails loosely with foil while butter sauce is reheated, if necessary. Place lobster tails on serving platter and drizzle with hot butter mixture. Serve immediately.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
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