Garlic Lobster Tails on the Char-Broil Big Easy
Two cook 4 lobster tails at once you'll need a
Char-Broil Big Easy Bunk Bed Basket
Inspired by a recipe from Star Jones
4-5 ounce lobster tails (thawed, if frozen)
cut into cubes
Chef Paul Prudhomme's Seafood Magic
Fire up your Big Easy.
Using kitchen shears, cut the lobster tails down the back to the tail. Do not cut the tail, you want the end of the lobster to stay intact.
Gently pry the shells open just enough to get your fingers inside to separate the meat from the shell and remove any vein that may be present. Rinse with cold water and pat try.
Divide garlic and butter between the tails.
Drizzle with the lemon juice and sprinkle with the seasonings.
Transfer tails to the Big Easy basket and Bunk Bed basket. Add lemon wedges.
Lower into the Big Easy and cook for 15-20 minutes or until the lobsters reach 145 F. and the meat is opaque Do not over cook.
Serve with the lemon wedges.