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Lobster Tails with Cilantro Chipolte Cream

Lobster Tails with Cilantro Chipolte Cream

 

Lobster Tails with Cilantro Chipolte Cream

6 Medium (5-6 oz.) lobster tails
drizzle olive oil
1/2 cup creme fraiche or sour cream
1/2 cup yoghurt
1 bunch cilantro leaves, finely chopped
juice of one lime
1/4 (+/-) tsp chipotle flakes or ground dried chipotle
pinch sugar
pinch sea salt

Mix cream, yoghurt, cilantro, lime, chipotle, sugar and salt.  Chill.

Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Remove from heat. Now you can either pull lobster meat from shell and serve with Cilantro chipotle cream or serve immediately with cream over or on the side.


Enjoy with steak or salad, as a special treat or on a regular Tuesday night. Lobster goes with pasta, rice, salads & can even be enjoyed on top of a burger. Creativity knows no bounds with lobster. For more succulent, easy & joyful recipes, visit KarenFood, the blog. 


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