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PKGO | OWNER’S GUIDE
15
R E C I P E S
GRILLED LOBSTER TAILS
With
LITTLE STARS
DIRECTIONS
1) To prepare the lobster tails, use poultry shears to cut the tender underbelly shell
up to the tail, then use a knife to score the meat along the same line as the shell
cut, being careful not to slice all the way through the lobster.
2)
Use a knife or your fingers to gently spread open the lobster, exposing more
of its meat (the remaining soft membrane will hold the sections intact). Brush
the meat with olive oil and season with salt and pepper. Set the tails aside to
marinate at room temperature while you heat the grill.
3) Prepare a charcoal grill for two-zone cooking and build a medium fire.
INGREDIENTS
4 lobster tails
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 16-ounce bag stelline (little stars) or another small pasta such as
orzo, acini di peppe, or orrechiette
2 lemons (preferably organic), halved
4 tablespoons unsalted butter
3 tablespoons freshly chopped herbs (tarragon, basil, oregano,
parsley or chives)
Generous pinch red pepper flakes
1/3 cup freshly grated Pecorino Romano cheese, plus more for serving
VISIT PKGRILLS.COM FOR MORE RECIPES
Recipe by Paula Disbrowe
MAKES
Serves 2 to 4