With nearly perfect weather this Sunday, Father’s Day will be ideal for grilling up dad a delectable dinner. Long Island women with style know how to entertain, so this year serve dad grilled lobster tails with this delicious Father’s Day lobster recipe from Balducci's Food Lover’s Markets.
Father’s Day Grilled Lobster Tails
These Father’s Day grilled lobster tails serve four with many of the ingredients found at Balducci’s Food Lover’s Markets. The chefs behind this delicious Father’s Day recipe suggest adding a rib eye steak to turn dad’s dish into a surf and turf meal paired with fresh grilled corn on the cob. The following recipe and tips were emailed directly to the Long Island Women’s Style Examiner and to ensure proper grilling, has used the words verbatim, but for the sake of easier reading have left out the quotation marks.
- Four eight-ten-ounce Balducci’s Lobster tails
- One quarter stick Balducci’s unsalted butter
- Two cloves minced garlic
- One small Balducci’s shallot, peeled and minced fine
- One organic Balducci’s lemon, zested and juiced
- One teaspoon minced fresh thyme
- Two-three dashes of your favorite hot sauce
- Salt and pepper to taste
- If the lobster tails are frozen, thaw them to chilled, refrigerated temperature by placing them in a plastic bag and then in a bowl in the refrigerator overnight.
- Next create the herb-rich basting sauce. Melt the butter in a small sauce pan add in the minced garlic, minced shallots, hot sauce, lemon zest and juice and fresh chopped thyme. Simmer for three-four minutes. Keep warm.
- Cut the lobster tails in half or a Balducci’s Seafood associate will be happy to do this for you. Split the tails by laying the tails bottom side up on a cutting board. With a large sharp Chef knife cut the tails in half length-wise, or use kitchen scissors to get all the way through the shell if you need to. Using a brush, thoroughly baste the flesh side of the tails with the prepared basting butter mixture.
- Prepare the grill: Clean and lightly oil the grate with vegetable oil to prevent sticking. Using a gas grill, turn the grill to medium-high heat. For charcoal, distribute the coals so there is an even heat.
- Once the grill is hot, give the lobster tails one last baste, add a bit of salt and pepper and place them flesh side down on the hot grill. Be careful of flare-ups from the dripping butter. Cook flesh side down for four-five minutes until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next three-six minutes until the lobster meat is firm and opaque.
To ensure perfectly grilled lobster tails for Father’s Day, the chefs at Balducci’s provided a few grilling tips. The pros advise to “leave the food alone,” because the number one reason food sticks to the grill is that it is “moved too soon. Unless you are dealing with a very thin steak or delicate vegetable, don't touch it for at least 5 minutes.”
Grillers have a tendency to overcook fish, so don’t do it. You’ll know the fish is cooked when “the flesh just turns from translucent to opaque. However, “salmon is best just before it turns opaque, tuna when it's essentially raw in the center.”
To barbecue “the perfect cheeseburger, apply the cheese about one minute before burgers are done and cover the grill to melt the cheese." Same with the sweet sauce, as sugar burns, brush it on only at the end. And don’t forget the fruit. Peaches, pineapple and even bananas are delightful on the grill.
If end of the year school activities have exhausted you, then instead of grilling up your Father’s Day meal, Balducci’s also offers a full summer BBQ menu that includes pit roasted pork spare ribs and slow roasted and smoked beef brisket. Just make dad “think” you slaved over the grill! Balducci’s is also giving away a Father’s Day BBQ Basket. To enter, follow and tweet to @Balducci's why your #DadDeserves to win.