Grilled/Broiled Garlic Crayfish/Lobster Tail
May 02, 2015
Categories: Dinner, Main Dish, Shellfish, Lobster, Dairy, 5 Ingredients Or Less, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Father's Day, Mother's Day, Romantic Dinner, Sunday Dinner, Broil, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, Butter/Margarine more
"A little something the DH and I came up with after looking at several similar recipes. We did two tails but I have posted the recipe as one serve using one tail."
- Serving Size: 1 (218.9 g)
- Calories 354.3
- Total Fat - 24.4 g
- Saturated Fat - 14.9 g
- Cholesterol - 295.9 mg
- Sodium - 985.8 mg
- Total Carbohydrate - 1.9 g
- Dietary Fiber - 0.1 g
- Sugars - 0.1 g
- Protein - 31.1 g
- Calcium - 172.3 mg
- Iron - 0.6 mg
- Vitamin C - 1.7 mg
- Thiamin - 0 mg
Make garlic butter by mixing the butter and garlic together.
Line a grill/broiler pan with alfoil.
Cut a line down the centre on the top of the crayfish/lobster tail (not the belly side) (scissors are the easiest thing to use to do this job), stopping just before the tail fins.
Pull the shell apart leaving it intact and gently pull the lobster meat out, cradling it on top of the now opened shell.
Using a sharp knife, made a small slit down the top of the meat and spread it by running your finger through the lobster meat.
Fill the crevice with the garlic butter and sprinkle with a little paprika.
Grill/broil about 3 to 4 inches from heat for approximately 5 to 6 minutes (it works out about 1 minutes per 30 grams or 1 ounce).
Tips & Variations
No special items needed.