Lobster with Ginger-Garlic Butter from Chuck's Flavor Train is a decadent seafood-fest.
3-4 lobster tails
1 stick butter
8 cloves fresh minced garlic
1 ½ teaspoons fresh grated ginger
1 tbsp soy sauce
1 tbsp fish sauce
½ fresh lemon
Start out by melting your butter in a medium saucepan.
Add 8 cloves fresh minced garlic and 1 ½ teaspoons fresh grated ginger. Note: If using the jarred grated ginger, add 3 teaspoons as its flavor is much more mild.
Add in the soy sauce and fish sauce.
Cook on low heat 2-3 minutes until all ingredients are incorporated and garlic has sweetened slightly. Remove from heat.
Split lobster tails down the middle, leaving them connected at the base of the tail, so they resemble the letter V (If you prefer, you can cut them completely in half).
Separate the meat from the shell. Place some of the ginger garlic butter in the shell and lay the meat down. Brush the top portion of the meat with the butter as well.
Place the tails on your grill flesh side down. The butter may cause a flare up but that’s ok as a little char will add nice flavor. After 90 seconds to 2 minutes, flip the tails over and immediately start basting with the reserve ginger garlic butter. Depending on the size of your tails, they will take anywhere from another 3-7 minutes. Baste with butter the entire time. Any flare ups should help the butter brown up nicely.
Remove the tails when they reach 135 internal.
Plate up your tails and if you happen to have any butter left, pour it over the top. Hit the tails with the juice from ½ a lemon and garnish with chives for freshness and color. Enjoy!