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Grilled lobster with dill-curry butter
Grilling seafood is one of our favourite things about summer and dipping it into a dill-curry butter just makes it that much better.
YIELDS
9
Ingredients
Butter
- 1 tablespoon garlic, grated
- 2 tablespoons dill, fresh (chopped)
- 1 tablespoon parsley, fresh (chopped)
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Lobster
- 6 lobster tails, raw
Directions
- Place wooden skewers into a shallow dish of water to soak for 10 to 15 minutes.
Butter
- Add garlic, dill, parsley, lemon juice, Worcestershire, smoked paprika, curry powder, butter, salt, and pepper into a medium pot. Melt over medium heat while whisking often to combine.
- Lower the heat once melted and keep on low heat until ready to serve.
Lobster
- Cut the lobster tails in half lengthwise. Run a single wooden skewer through each half lobster tail lengthwise.
- Preheat grill to high heat
- Oil the grill and add the lobster and place the lobster meat side down over the heat. Flip after 30 seconds flipping and toasting the shell until they are red. Flip and char for one to two minutes per skewer.
Assemble and Serve
- Ladle butter into mason jars until they are filled one quarter of the way.
- Then add two lobster skewers to each jar. Serve and enjoy!
