Chef's Corner

Sweet Chili Havarti Jalapeño Lobster Tails

Courtesy of New Brunswick Department of Agriculture, Aquaculture & Fisheries

Yields: 4 lobster tails

4 Lobster Tails (3-4oz each), completely thawed
1/2 cup Sweet Chili Sauce
4 tbsp Havarti Jalapeño pepper cheese, shredded

1. Place the lobster tail on a work surface shell side down
2. Using kitchen scissor and starting at the wide end, cut all the way down one side to the end of the tail. Repeat on opposite side.
3. Pull back the membrane, cut the still attached bottom part and discard
4. Using a spoon, gently separate the tail meat from the remaining hard shell leaving it attached to the tail fans
5. Replace the lobster meat in the shell
6. Gently make a shallow lengthwise slit on the underside of the tail meat
7. Add 1 tbsp of Sweet Chili Sauce in the slit of each lobster tail. Sprinkle with 1 tbsp of the cheese
8. Place each lobster tail (meat side up) on a baking sheet or directly on the grill
9. Grill at 400°F and cook for 10 to 12 minutes

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