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Chef Steven Leake tantalizes taste buds with mouthwatering lobster and grilling tips in this Live at 9 visit to his Southwest Tennessee Community College kitchen.

RECIPE: GRILLED LOBSTER WITH HERB BUTTER

By Chef Steven Leake 

Ingredients

12 Tablespoon (1 1/2 sticks) unsalted butter, cubed

3 Tablespoon garlic, minced

3 Tablespoon finely chopped fresh herbs, such as parsley, chives, tarragon

Salt & Pepper to taste 

4 lobster tails

3 lemons, cut into wedges, for serving

STEPS

1.When ready to cook, heat the grill temperature to 375°F and preheat with the lid closed for 15 minutes.

2. In a small cast iron saucepan, place the butter, garlic, herbs, and a pinch of salt. Place the pan directly on the grill grates close the lid, and cook for 5 minutes to melt the butter. Remove the pan from the grill and stir.

3. Reserve a quarter of the herb butter for serving. Split the lobster tails down the center and pour the herb butter over the meat.

4. Place the lobster tails directly on the grill grates, meat-side-up. Close the lid, and cook for 5-10 minutes, or until hot and beginning to develop a little char on the shell.

5. Remove the lobster from the grill, and serve with lemon wedges and reserved herb butter. Enjoy!

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