Makes 10 portions
10 lobster tails in shells (8-10 ounces each)
2 cups Vegetable Marinade (see recipe index)
1/2 pound Basil Butter (recipe to follow)
Salt and pepper to taste
The day before, take the lobster tails and cut down the back of the lobster shell with scissors. Use your fingers to pull the meat away from the shell in one piece. Marinate the whole tails in the vegetable marinade overnight. To cook, heat up the grill and cook the tails over medium heat for about 10 minutes, rotating them so that they cook evenly. Cut the tails in half lengthwise, place a slice of Basil Butter on top and serve.
1/2 pound butter softened
1 ounce basil, chiffonade
Put the softened butter into a bowl and fold in the chiffonade ofbasil. When it is mixed together evenly, place the butter on a piece of parchment or plastic wrap and form a log of the size and thickens you want. Roll it up in plastic wrap and place in the refrigerator to firm. When the butter is firm, slice it to your desired thickness.