June 25, 2015
Grilled Lobster with Garlic Basil Coconut Butter
Grilled Lobster with Garlic Basil Coconut Butter
Author: Nell Stephenson
Recipe type: Paleoista
Cuisine: Seafood
Serves: 2-4
Why drown this precious protein in dairy when we can highlight it with a touch of summer coconut love? A hint of garlic provides a touch of heat while the basil adds a bit of a California vibe.
Ingredients
- ½ cup melted unrefined coconut oil
- 1 small organic lemon (Meyer if in season)
- ½ cup loosed packed fresh basil
- 4 cloves fresh garlic, smashed
- 4 rock lobster tails
Instructions
- Preheat your grill to high
- Oil grill lightly with one tablespoon of coconut oil
- Using a rasp, grate off one teaspoon of rind from lemon; reserve
- Juice lemon into bowl of mini food processor
- Add basil and garlic and pulse to combine
- Pour in remaining oil and pulse again briefly
- Reserve half the mixture
- Using pastry brush, coat flesh of lobster with coconut mixture
- Place lobster tails, flesh side down on grill
- Cook roughly ten minutes, flipping once halfway, until flesh is opaque and firm
- Remove from grill and place on platter
- Drizzle with remaining coconut mixture and lemon zest
- Enjoy on a bed of your favorite leafy greens
