Grilled Lobster Tails with Jerk Butter PREP 15 min COOK 15 min SERVES 4 4 large lobster tails (or 8 small) JERK BUTTER: 1/3 cup Longo’s Unsalted Butter, divided 2 cloves garlic, minced 2 tsp grated fresh ginger 1/4 cup finely diced red bell pepper 1 tbsp finely diced Scotch bonnet pepper 1/2 tsp each ground allspice, ground cinnamon, ground nutmeg 1/2 tsp dried thyme leaves 2 tbsp freshly squeezed lime juice 2 tbsp chopped Longo’s Fresh Chives JERK BUTTER: MELT 2 tsp butter in small saucepan over medium- high heat. Add garlic, ginger and both peppers. Cook, stirring, for 3 minutes. Stir in allspice, cinnamon, nutmeg and thyme. Stir in remaining butter and lime juice until butter is completely melted and mixture is emulsified. Stir in chives. LAY lobster tails, shell side up, on cutting board. Using a sharp knife, but without going all the way through, cut through the tail, just until the fin. Split the meat along the same line, being careful not to cut all the way through and not through the soft membrane underneath. Open the lobster up like a book. GRILL, meat side down, over medium-high heat, about 5 minutes until meat is almost cooked through and shells are bright pink. Turn and brush with Jerk Butter. Grill until shells are bright orange and meat is opaque. Serve with remaining butter. PER SERVING: 320 calories; 35 g protein; 17 g fat; 5 g carbohydrate; 1 g fibre; 1 g sugars; 643 mg sodium. MISO CHILI BUTTER VARIATION: Melt 2 tsp butter over medium-high heat. Add 1 tbsp white miso paste and 1/4 cup finely chopped green onions, mashing the miso; cook until mixture is smooth. Stir in 1/3 cup butter and 1 1/2 tsp sriracha sauce until completely melted and emulsified.
GET GRILLIN’ 50+ barbecue recipes & ideas SPICY CITRUS BUTTER VARIATION: Melt 1/3 cup THE BEST OF ONTARIO Flavour-Packed Kabobs Patio-Perfect Sausages butter, 2 tsp grated lime zest, 1 tbsp lime juice, Easy Everyday Sides
SUMMER 2016 FREE ISSUEISSUE 1 1/2 tsp hot pepper sauce and pinch each salt and pepper over medium-high heat until butter is As seen in Longo’s experience magazine. Copyright © 2016 Longo’s Inc. All rights reserved. completely melted.