Tangerine Lobster Tails

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Master Chef
Jan 4, 2005
Savannah, GA and Somewhere near Lexington, NC
Tangerine Lobster Tails
from Weber's Recipe of the Week

Grill overDirect/Medium heat

1 cup unsalted butter
Zest and juice of 2 tangerines
1/2 teaspoon kosher salt
4 lobster tails, 6 to 8 ounces each

In a small saucepan over very low heat, melt the butter. After the butter has melted, skim off the foam. Add the tangerine zest, juice, and salt. Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.

Using kitchen shears split each tail in half lengthwise. (If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.) Lightly brush the exposed meat with the butter in the cup. Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes (watch for flare-ups). Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup. Remove from the grill and serve warm with the reserved butter on the side.

Makes 4 servings

Captain Morgan

Chef Extraordinaire
Jan 18, 2005
Myrtle Beach
Oddly enough, I got a jar of tangerine jalapeno jelly for Christmas. Was going to use it on ribs, but I might try some on a lobster.

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