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Laura On: An End-of-Summer Recipe

Tue, September 6, 2016

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We’ve begun a tradition of taking a lobstering trip to the Bahamas or the Florida Keys each summer with family and close friends. Taking a week from work to enjoy a little R&R and the carefree atmosphere of the sea is something I look forward to all year long. It’s been a growing occurrence each year with spouses joining us (and one day their children, too!). Unfortunately, this year we weren’t able to get away with a new nephew and a busy summer at Coton Colors – but we still took time to commemorate our annual lobstering trip for some end-of-summer fun.

Since we weren’t able to catch our dinner, we bought our Florida lobster tails from a local seafood store. They aren’t as expensive as one might think, and they are incredibly easy to cook. We gathered for a weekend dinner to reminisce on past lobster trips and plan 2017’s summer adventure.

Getting together with friends soon? Use this Grilled Florida Lobster Tail recipe (originally from the Happy Everything! Cookbook) for an easy seafood dish that’s sure to impress every guest. It’s nice to serve something that guests don’t eat every day!

6-12 spiny lobster tails

8 tablespoons (1 stick) butter, melted

2 garlic cloves, minced

¼ cup fresh flat-leaf parsley or cilantro, finely chopped

Salt & black pepper

2 lemons, to garnish

Bamboo Skewers

If lobster tails are frozen, place tails in bowl and thaw in refrigerator overnight.

Prepare and light grill. Using a large butcher knife cut the lobster tails in half lengthwise. Remove dark veins, if any. Rinse lobster pieces under cool water and pat dry. Thread bamboo skewers through halved lobster tails so they won’t curl while cooking on the grill.

In a small saucepan over medium heat, melt butter. Remove saucepan from heat and stir garlic, herbs, and a pinch of salt ad pepper into melted butter. Brush lobster tails with garlic butter and grill for 10-15 minutes, or just until the shell is pink and the meat is opaque.

Serve with lemon wedges and enjoy!

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