Italian Grilled Lobster Tails with Asparagus

Lobster has been one of those recipes I have wanted to grill for a long time now, and I finally did it.  I would have liked to have used live lobster, but it was not available in the area, so I used a couple lobster tails. 

Lobster Ingredients:

• 2 lobster tails
• Olive oil
• Salt and freshly ground black pepper
• Breadcrumbs
• 1 lemon
• Melted butter

Lobster Instructions:

Remove the undershell from the tails, using kitchen scissors and baste with some olive oil and salt and pepper to taste.  Place on the grill, shell side down for 10 to 15 minutes with medium direct heat.  Baste with olive oil every 5 minutes.

Remove the tails from the grill and coat baste with olive oil and cover the meat side with breadcrumbs.  Return the lobster tails to the grill and grill meat side down (breadcrumbs on the grill) for another 10 to 15 minutes, basting again with olive oil every 5 minutes. 

Remove from the grill and serve with lemon wedges and melted butter.

Adapted from Grill Italian by Clifford A. Wright (definitely a great book, found it at a used book store)

Asparagus Ingredients:

• 1 bunch asparagus
• Juice of 1 lemon
• Salt and Pepper

Asparagus Instructions:

Rinse off asparagus and place in a bowl.  Combine with the lemon juice and salt and pepper to taste.  Toss around in the bowl to ensure all the asparagus gets covered with the lemon juice, salt, and pepper.

Place on the grill with medium indirect heat and grill to your desired doneness.  I like my grilled asparagus a little overcooked.

Results:

The lobster tasted great, but definitely could tell it wasn’t fresh, next time I see live lobsters in town, I will be picking them up right away.  The asparagus definitely wasn’t the greatest, but store bought asparagus never is, can’t wait till summer starts producing all the fresh vegetables.