Chef's Corner

Hot Lobster Tail on a Stick

Courtesy of New Brunswick Department of Agriculture, Aquaculture & Fisheries

Yields: 4 lobster tails

4 Lobster Tails (3-4oz each), completely thawed
4 tbsp Frank's Hot Sauce
4 tsp melted butter
4 wooden skewers, soaked in water for 20 minutes

1. Place the lobster tail on a work surface shell side down
2. Using kitchen scissors split each lobster tail shell lengthwise, on the top and the belly side, all the way up to the fan of each tail
3. Remove the shell top and bottom, leaving the tail fans intact
4. Gently make a shallow lengthwise slit on the underside of the tail meat
5. Lightly brush 1 tbsp of Frank's Hot Sauce and 1 tsp of melted butter on each lobster tail meat
6. Starting right underneath each lobster tail fan, insert a wooden skewer lengthwise through the center of the meat to the other end
7. Wrap each Lobster tail individually in foil paper and set directly on BBQ grill
8. Grill at 400°F and cook for 10 to 12 minutes

Eastern is one of the world's largest suppliers of both wild and farm-raised shrimp, bay and sea scallops, king and snow crab, lobster and lobster tails, squid, and finfish such as Tilapia.
Dive into our Products and Enjoy

© 1997-2015 Eastern Fish Company. All Rights Reserved