Woodfire Rock Lobster Tails with Pesto-Herb Butter

 

Woodfire grilled lobster tail & gulf coast prawn dressed in a gorgeous pesto herb-butter. Garnished with fresh parsley & chives. Laid over a bed of chopped purple kale & ancient grains salad. Served alongside a crisp, late fall Short’s Brewing Autumn Ale. Cheers!

 

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Pesto-Herb Butter

Prep Time4 mins
Cook Time1 min
Total Time5 mins
Author: A Bachelor & His Grill

Ingredients

  • 2 cups fresh basil leaves packed
  • 1/3 cup parsley finely chopped
  • 1/4 cup taragon leaves chopped
  • 3 tablespoons cup thyme leaves finely chopped
  • 1/2 cup pine nuts toasted
  • 1/2 cup Parmesan cheese grated
  • 3-4 garlic cloves peeled and smashed
  • 2 sticks butter room temperature
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground peppercorn to taste

Instructions

  • In a food processor puree all ingredients until well blended. Set aside to use immediately or seal and refrigerate for up to 2 weeks.

Woodfire Rock Lobster Tails with Pesto-Herb Butter

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 Rock Lobster Tails
Author: A Bachelor & His Grill

Ingredients

  • 4 8-12 oz rock lobster tails
  • Pesto-Herb Butter see recipe above
  • Lemon quartered, to garnish
  • Chives freshly chopped, to garnish
  • Sea salt and fresh ground peppercorn to taste
  • 4 wooden skewers
  • 2 cups of cedar wood chips see Notes Section below

Instructions

  • In advance of grilling, preheat the grill to 450F using the 2-zone cooking method. Apply 1 perforated tin foil packet wood chip packet in the back corner of the direct heat grilling zone (see Notes Section below).
  • With a sharp knife or kitchen scissors, carefully cut through the top side of the lobster shells lengthwise. Pull apart the 2 halves slightly and rub the meat lightly with the prepared pesto-herb butter. Next, insert a wooden skewer lengthwise through the meat to prevent curling during the cooking process.
  • Place the lobster meat-side-down over the direct grilling zone and sear with the lid open for 2 minutes. Then, move the lobster over to the cooler indirect cooking zone, intermittently baste and grill until the lobster meat is just cooked through and opaque in color, approximately 4-6 additional minutes. Remove from the grill and rest under a tin foil tent for 2-3 minutes before discarding the skewer and plating.
  • To serve, squeeze a lemon atop the lobster, garnish with chopped chives, season to taste with sea salt and fresh ground peppercorn.

Notes

Two-Zone Cooking Method: Heat only one side of the grill, creating one hot direct heat zone and one cooler indirect heat zone. Target grill temperature of 450F. This technique is imperative to the pizza grilling process.
Gas:
1-burner grill – Turn the grill to high, then leverage the warming shelf, lined with tin foil, removing the meat from direct contact with the grill grates.
2-burner grill – Turn right side of the grill to high & leave the left side off.
3-burner grill – Turn far right side of the grill to high, the middle to low-medium and the left side off.
4-burner grill – Turn far right side of grill to high, middle right to medium, middle left to low, & leave the far left zone off.
2-Zone Grilling Surface on Charcoal:
Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals onto the grill floor. Rake coals, pushing ⅔ to one side of the grill, slanting the remaining coals to the opposite side of the grill, establishing high-piled 1 hot zone & 1 cooler zone. For every hour of cooking, add a half-stack of coals.
Hardwood Smoker Packs: Tear off 3-4 8″ sheets of tin foil. Pour a handful of your favorite hardwood chips onto the foil in a mound. Wrap the tin foil around the chips creating a package-of-sorts. With a knife or fork, perforate the top of the packet allowing smoke to billow from the package when the chips are heated. *Note: Never soak your woodchips – 0 value-add to process.

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.