January 9 2019 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Grilled lobster tail with tarragon butter
This one's for the seafood lovers, meet the king of the grill! Keep it simple, keto and luxurious with this grilled lobster tail. Just add a scoop of herb butter, tender asparagus, and some lovely parmesan. Works magic as an appetizer or a light dinner. Because preparing lobster is easy and delicious!
USMetric
servingservings
Ingredients
- 3 oz. 85 g butter
- 1 tbsp 1 tbsp fresh tarragon, chopped
- 2 2 garlic clove, mincedgarlic cloves, minced
- ½ tsp ½ tsp tabasco
- sea salt and pepper
- 10 oz. 280 g green asparagus
- 1 tsp 1 tsp olive oil
- 2 2 lobster tail, tailslobster tails, tails
- ¼ cup 60 ml Parmesan cheese or pecorino
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www.dietdoctor.com
Making low carb simple
Instructions
- Stir together butter, tarragon, garlic, and tabasco. Season with sea salt.
- Prepare and heat up the grill before cooking. You can also use a frying pan or the oven 440°F (225°C), preferably with the grilling function on.
- Rinse and clean the asparagus. Go for thick spears instead of skinny ones. Brush with oil, salt, and pepper. Place on grill for a few minutes, until lightly charred. Use a gridiron for best results.
- Divide lobster tail lengthwise with a sharp knife. Remove intestines and stomach.
- Spread some tarragon butter on the lobster meat. Place the lobster on the grill flesh side down. Grill for 2-3 minutes if raw or 30 seconds if pre-cooked. It's ready when the lobster meat is white, grilling time depends on the size and grill type.
- Serve with parmesan, a dollop of tarragon butter, and asparagus.
Thanks Zac, I have forwarded this to the Recipes team for review!