South African Lobster Tail – Main Entrée
South African lobster tails are one of the premier lobster tail species served around the world. South African lobster tails are in high demand. This is due to the sweet, succulent meat contained in the brilliant red colored shell.
Whether you serve these lobsters simply with a butter baste, or as part of a recipe, they are sure to impress.
Looking for a great recipe?
Keep it Basic
Goes Great With:
Chef Barret Beyer Lobster Tail w/ Corn Salsa
- 8 Oz Lobster tail
- 2 Ears Fresh Corn
- 1/4 Cup Cilantro chopped
- 1 Red Pepper (Small Dice)
- 1 Red Onion (Small Dice)v
- 5 Scallions chopped
- 1/4 cup EVOO
- Pinch Saltv
- Pinch Pepperv
- 2 Tbs Butter
- 1/2 Lemon
Method: Cut back of Lobster Tail until the back fin and pull out meat, let it rest on the shell. place lobster tail on warm grill at 350 degrees for approx 12 minutes, baste tail w 2 tbs of butter for an additional 2 minutes. Squeeze 1/2 lemon onto tail to finish.
For Roasted Corn Salsa: Bring water to a boil, add corn* for approx 3 minutes. While corn is boiling mix together small dice red peppers, onion, scallion, cilantro & EVOO in a medium size bowl. Remove corn from boiling water, drain thoroughly, and cut from cob 3/4 of the way to the ear and place kernels on a baking sheet with 1 ounce EVOO, Salt and Pepper and roast at 450 degrees for 5 minutes. Scrape cobs with knife. Add the cobb juice (corn milk) into mixing bowl. Remove corn from oven and mix together with other ingredients and serve. Go to www.MainEntree.com for plating ideas.
*Corn can be grilled instead of boiled for a more rustic, charred flavor.