Decadent lobster meat is elevated with this Grilled Lobster Tails with Smoked Caper Cream recipe.
- 4 Atlantic lobster tails
- 1 cup wagyu beef tallow
- 3½ oz (100 g) sage
- 3½ oz (100 g) lemon thyme
- 1 cup (240 ml) heavy cream (or thickened cream)
- 1 pinch sea salt and freshly ground black pepper
- 1 tbsp (15 ml) capers
- ¾ cup (180 ml) white wine vinegar in a spray bottle
- 2 oz (57 g) finger limes (optional)
- 1 lemon, cut into wedges
- 1 bunch parsley
Using kitchen shears cut the lobster tail and remove the digestive tract that runs through the meat.
Set the EGG for direct cooking without the convEGGtor at 500°F/260°C.
As the EGG heats, warm the beef tallow in a Sauce Pan to 175°F/80°C; add the sage and lemon thyme to infuse. When the EGG reaches cooking temperature, add a cast iron skillet to the grid until hot. Pour in the cream and a pinch of salt and pepper. When the cream on the side of the pan turns a light brown color, slowly use the spoon to stir the cream. When the cream is thick and a brown color, remove the pan from the EGG, mix in the capers and set aside.
Place the lobster tails side up on the cooking grid. Brush the infused beef tallow over the meat. Spritz the meat with white wine vinegar, then close the dome and cook for 3 to 4 minutes.
Move the cooked marron or lobster from the EGG; top with caper cream, finger limes, a squeeze of lemon and ice plant or parsley. Add salt and pepper to taste.
A little better description on cutting the tails would be good and “place the lobster tails side up…” could also be better explained.
Cut a slit the length of the tail on top. Leave the base of the tail attached. Pull the meat out and place on top of the shell. Cook away and serve.