Roasted Garlic Lobster Tails
Butterfly lobster tail, cut top of shell down the middle with scissors, use knife to cut

through top half of tail meat to remove digestive tract.
In the microwave, melt 2 tablespoons of butter and 1/2 teaspoon of roasted chopped garlic
Add salt and pepper to the lobster tail
Add melted butter and roasted garlic mixture to top of tail. (Save a little mixture to

apply near the end of the cooking process)
Set grill temperature to medium-high
Place the tail on the grill with exposed meat facing up
Cook for 6 minutes. (Cook time varies depending on size of tail)
Turn tail (meat side down)
Cook for 3 minutes
Turn tail once more and add remaining butter
Take off the grill and enjoy

Courtesy of Shucks Maine Lobster 

 
Barbequed Maine Lobster Tails
Servings: 4

4 each Maine lobsters (1 lbs.)
2 ounces Worcestershire sauce
2 ounces soy sauce
½ pound margarine or butter
2 each lemons, seeds removed
2 Tablespoons ketchup
½ Tablespoon fresh parsley
2 cloves garlic
½ teaspoon oregano
1 Tablespoon cracked pepper

Make sure Maine Lobster is no longer alive before skewering and placing on grill. This can be achieved by sticking paring knife in between eyes of Maine Lobster. Take a long skewer and thread through center of Maine Lobster. On a hot grill, cook Maine Lobster until red in color (usually about 5 minutes per side). Combine remaining ingredients, then sauté slowly under low heat. Pour mixture into small bowl. Remove Maine Lobster from grill and cut into

medium pieces. Place a toothpick in each piece of Maine Lobster and dip.
Nutritional facts per serving:
calories 548.9
carbohydrate 15.1 g
cholesterol 71 mg
total fat 46.6 g
protein 22.7 g
sodium 1,955 mg
dietary fiber 0.8 g
calcium 149 mg
Nutritional information provided by MasterCook II, 1995. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

Courtesy of the Maine Lobster Promotion Council and Cheryl O’Rourke, Glenview, IL


Baked Stuffed Maine Lobster Tails
Servings: 2
Cooking Time: 20 minutes

2 live Maine lobsters, each about 1-1/2 pounds *
4 Tablespoons butter
1 cup onion, finely chopped (about 1 medium)
2 Tablespoons finely chopped fresh parsley
1 teaspoons seafood seasoning (like Stonewall Kitchen or Old Bay)
2 Tablespoons fresh lemon juice
2 cups crumbled Ritz crackers or common crackers (about 3 ounces)
In a large pot of boiling salted water, cook the Maine lobsters for 5 minutes. Remove them

from the pot to a tub of ice-water to cool. Clean and pick the meat from the claws, knuckles and body. Chop this lobster meat into bite-sized pieces and set aside. Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell. To prepare the stuffing: Melt the butter in a skillet over medium heat. Add the onion, and sauté until soft. Stir in the chopped parsley, seafood seasoning and lemon juice. Remove the pan from heat and let cool. Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake. Bake stuffed lobster tails in a preheated 425-degree oven until the stuffing is crisp and golden, about 15 — 20 minutes. Serve with lemon wedges. Makes 2 servings. Nutritional analysis per serving: 658 calories, 46 grams protein, 37 grams carbohydrates, 36 grams fat, 1196 mg. sodium, 2 grams fiber.

* This dish may also be prepared with frozen Maine lobster tails. Blanch the tails and carefully remove the meat, leaving the shell intact. Substitute 8 ounces of raw Maine shrimp for the knuckle and claw meat. Sauté the shrimp with the onion and finish preparing the stuffing and the Baked Stuffed Maine Lobster Tails as directed. Courtesy of the Maine Lobster Promotion Council