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| Rock Lobster Tails with Pernod Butter
8 tablespoons (1 stick) of butter, room temperature
2 tablespoons of Pernod liqueur, or more to taste
2 teaspoons of dried crumbled tarragon
Lobster
four 7 - 8 ounce rock lobster tails, defrosted
Melted butter
Oil for greasing grill
Make Pernod Butter: Combine 8 tablespoons butter with Pernod and tarragon. Beat until fluffy. Cover and refrigerate until ready to serve.
Grill lobster tails: With kitchen shears, cut top membrane and discard. Partially loosen meat from shell with your hand, leaving tail section connected. Brush lobster tails with melted butter.
Arrange tails on prepared grill, cut side down and cook, 7 - 9 minutes. (Grilling lobster shell side down for most of the cooking time helps the lobster meat retain its juices.) The lobster meat is cooked when it turns opaque. The shell may char. Serve lobster tails immediately with Pernod Butter (don't melt the butter; the heat of the lobster will melt it for you) and a large mixed salad. 4 servings
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Dips & Sauces Cookbooks
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