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home > recipes > seafood > lemon dill lobster tails
from New Jersey, USA Lemon Dill Lobster Tails 3/4 c. Marie's refrigerated sour cream and dill salad dressing 1 tsp. grated lemon peel 1 clove garlic, minced 1/8 tsp. pepper 4 frozen lobster tails (6 oz. each), thawed In small bowl, combine salad dressing, peel, garlic and pepper. With kitchen shears, cut membrane from underside of lobster tails, discard. With sharp knife, loosen meat from shell, leaving meat and shell intact. To prevent tail from curling, bend backwards, breaking at joints. Brush grill rack with oil. On grill rack, place lobster tails, shell side down, directly above medium coals. Grill, uncovered, 18 minutes or until opaque, turning twice and brushing tops with sauce. With fork, loosen meat from shell, starting at end and pulling forward. Serve with any remaining sauce.

Lemon Dill Lobster Tails


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(posted January 28, 1999)

from New Jersey, USA

Lemon Dill Lobster Tails

3/4 c. Marie's refrigerated
sour cream and dill salad dressing
1 tsp. grated
lemon peel
1
clove garlic, minced
1/8 tsp. pepper
4 frozen
lobster tails (6 oz. each), thawed

In small bowl,
combine salad
dressing, peel, garlic and pepper. With kitchen shears, cut
membrane from underside of
lobster tails, discard. With sharp knife, loosen meat from shell, leaving meat and shell intact. To prevent tail from curling, bend backwards, breaking at joints. Brush grill rack with oil. On grill rack, place lobster tails, shell side down, directly above medium coals. Grill, uncovered, 18 minutes or until opaque, turning twice and brushing tops with sauce. With fork, loosen meat from shell, starting at end and pulling forward. Serve with any remaining sauce.



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