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Grilled Lobster Tails

 Grilled Lobster Tails
I had never made lobster at home until I tried this recipe convenient and deliciously different grilled recipe. It turned out amazing, and has left me with little reason to ever order lobster at a restaurant again. —Katie Rush, Kansas City, Missouri
6 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 6 frozen lobster tails (8 to 10 ounces each), thawed
  • 3/4 cup olive oil
  • 3 tablespoons minced fresh chives
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Using scissors, cut top of lobster shell lengthwise down the center,
  • leaving tail fin intact. Loosen meat from shell, keeping the fin end
  • attached; lift meat and lay over shell. With a knife, cut a slit,
  • 1/2 inch deep, down center of meat.
  • In a small bowl, combine the remaining ingredients; spoon over
  • lobster meat. Cover and refrigerate for 20 minutes.
  • Place lobster tails, meat side up, on grill rack. Grill, covered,
  • over medium heat for 10-12 minutes or until meat is opaque. Yield: 6
  • servings.
Nutritional Facts: 1 lobster tail equals 446 calories, 29 g fat (4 g saturated fat), 215 mg cholesterol, 869 mg sodium, 2 g carbohydrate, trace fiber, 43 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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