Treat dad to a BBQ this Father’s Day featuring lobster tails. They’re easy to grill and, paired with Wild Lemon Rice and Grilled Asparagus, Grilled Caribbean Lobster Tails make the perfect Father’s Day celebration.
Caribbean Spiny Lobster wild-caught in Florida is a Best Choice for sustainable seafood as the U.S. fishery in Florida is characterized by strict guidelines, attentive management and extensive scientific assessment. Avoid Spiny Lobster wild-caught in Brazil, Honduras and Nicaragua as they are plagued with issues. Lobster in these regions is often overfished, captured before reaching reproductive maturity or is caught illegally. Additionally, limited data about population health and abundance are available to determine wise fishery management practices.
Wild Lemon Rice
Wild Lemon Rice (serves 4 – 6)
Note: wild rice takes 50 – 60 minutes to cook so this should be the dish to get started first for this BBQ menu.
1 small onion, peeled and finely chopped
1 garlic clove, peeled and minced
1 tablespoon butter
1 cup uncooked wild rice
3 cups chicken broth
1/2 cup chopped pecans
• In a medium saucepan with a lid, heat the butter over medium heat.
• Add the chopped onions and sauté for 3 minutes until softened.
• Add the minced garlic and sauté for 30 seconds.
• Add the uncooked wild rice and stir to coat the rice grains with the butter.
• Add the chicken broth and bring to a boil over high heat. When boiling, cover saucepan with lid, reduce heat to look and cook for 50 – 60 minutes until rice is tender.
• Using a fine grater or microplane, zest the yellow part of the lemon peel. Set the lemon zest aside. Cut the lemon in half.
• When the rice is done, remove from heat and stir in the lemon zest and the juice from half the lemon. Stir in the shopped pecans. Taste for seasoning, adding salt and pepper to taste.
1 pound fresh asparagus
3 tablespoons olive oil
2 garlic cloves, peeled and minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dill
• Prepare the asparagus for grilling by rinsing the spears under cold running water and trimming off any dry-looking, discolored ends.
• Lay asparagus side-by-side and pierce on 2 wooden skewers to form a “raft.” (See photo. This keeps the pears from falling through the grill.)
• Place the asparagus “rafts” in a large shallow dish.
• In a small bowl, whisk together olive oil, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon dill.
• Drizzle the olive oil mixture over the asparagus and set aside until the lobster is done or almost done.
Grilled Caribbean Lobster Tails
3 – 4 whole Caribbean lobster tails, 12 – 14 ounces each
1/2 cup (1 stick) butter, melted, plus 1/2 cup (1 stick) additional, melted, for serving
2 garlic cloves, peeled and minced
2 lemons (cut in half), plus 2 additional lemons for serving (cut into wedges)
salt and pepper
• If using frozen lobster tails, thoroughly thaw them to room temperature before grilling. A quick way to do this is to seal the tails in a large zip-lock baggie and submerge them in a sink of warm water, not hot water.
• After thawing, because these are larger lobster tails at 12 – 14 ounces each, cut each tail in half lengthwise with a large sharp knife. If necessary, use kitchen shears or a sturdy pair of scissors to cut all the way through the shell.
• Melt the butter and stir in the minced garlic and juice of 2 lemons. Using a pastry brush or a small spoon, spread a little of the melted butter mixture over the cut side of each lobster tail half.
• If using a gas grill, heat it to medium-high heat and brush some oil on the grill to prevent the tails from sticking. If using a charcoal grill, get your coals going until they are beginning to turn white. Spread the coals out so there is an even cooking temperature.
• Once the grill is hot, give the tail halves one more baste with the melted butter and sprinkle salt and pepper over each cut side.
• Place the tail halves meat side down on the hot grill. There could be a few quick flare-ups when you do this from the dripping butter but this is normal.
• Grill meat side down for about 5 – 6 minutes until grill marks appear on the flesh of the lobster. Try to have patience and not move the tails around too much. Let them cook.
• Turn the tails to shell side down on the grill and cook on this side for another 5 – 6 minutes until lobster meat is firm and opaque. Baste several times during the last 5 – 6 minutes with the melted butter mixture.
• Remove from the grill and serve with additional melted butter and lemon wedges.
• If you have room on your grill to add the asparagus “rafts” during the last few minutes of cooking time for the lobster tails, add these to the grill. If you don’t have room, that’s OK because asparagus takes only a couple of minutes to grill. Just place the “rafts” on the hot grill, let cook for a minute or 2 on one side, then turn over and do the same on the other side. They should still be crisp-tender when done. Remove from grill. To serve, remove them from the skewers and arrange on a serving plate.
For dessert, if your dad likes chocolate try Chocolate Soufflé Cookies, Tin Roof Brownies or Dark Chocolate Cranberry Brownies. If he’s not a fan of chocolate, try Espresso Hazelnut Shortbread Cookies, Triple Threat Lemon Coconut Cream Pie or Dutch Blueberry Pie.
For updated information on making sustainable seafood choices at the market or in a restaurant, print a Seafood Watch Pocket Guide or download the Seafood Watch app to your iPhone, iPad or other Internet device.