A friend was the lucky recipient of 10 flash frozen lobster tails! Her brother travels to Key West each year for the two weeks of lobster season and this years was exceptionally bountiful. Lucky me because she brought the lobsters over for me to prepare. Can you say lobster fest?
I am known for spicy cooking but I couldn’t bury this sweet meat in hot chili peppers, although lobster tacos are very scrumptious. No, I wanted to treat these with tender loving care. So I decide to prepare them sort of like they do at Bern’s Steak House. Now I knew I wasn’t going do the lobsters as much justice as the culinary wizards at Bern’s could muster, but I was going to give it my all.
The legendary Bern’s Steak House is located in Tampa Florida and is primarily known for their magnificent steaks and massive wine selection but everything on the menu, especially the lobster, is wonderful. Now you can grill up lobster, Bern’s style. Check here for my other lobster post with more information on how to grill them.
INGREDIENTS:
For the lobsters
- 4 lobster tails, split
- 1/2 cup canola oil
- the meat from 2 vanilla beans, scraped
- kosher salt
- fresh ground black pepper
For the Clementine butter
- 1 shallot, minced
- 1 cup fresh squeezed Clementine juice, (you can sub tangerines)
- 1/4 cup white wine
- 2 bay leaves
- 8 whole peppercorns
- 2 tablespoons heavy cream
- 1/4 cup butter, cut into small pieces
- kosher salt
- fresh ground black pepper
PREPARATION:
1. Mix the oil and the vanilla bean together and add a pinch of salt and pepper. Brush the oil mixture all over the exposed lobster meat and marinate for 1 hour.
2. Preheat grill to medium high heat and grill lobster, meat side down for about 3 – 4 minutes. (It really depends on the size of the tail and your grill) Turn shell side down and cook with lid closed for another 3 – 4 minutes. You want them just done, not raw and not overcooked and tough.
3. In a medium saucepan add the shallot, Clementine juice, wine, bay leaves and peppercorns and bring to a boil then to a simmer. Add the cream and simmer for 1 minute and remove from the heat. Now whisk in the butter one pat at a time until all is incorporated.
Serve the lobsters hot off the grill with a little of the butter brushed on with a ramekin of more butter on the side for dipping.
Serves 4
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OHHHHHHH my, these look delish..your food always does though! Thanks for sharing!!!
You are very welcome!
Vanilla Lobster…never tried it, sounds amazing!
Thanks for sharing, it’s great to find a new lobster recipe
I’m so hungry just looking at this, brilliant photo!! It sounds really really delicious!
Lobster is such a delight. I want one now~ yummmmmmmmm
I can’t even tell you how good they were!
OMG! I’m drooling! This has got to be the best recipe ever. My daughter raves about Bern’s and their steaks.
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WOW, looks amazing!
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OMG this looks amazing! I could eat that right now (8am) LOL
Loving your blog!
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This looks and sounds truly amazing! I can almost taste the wonderful flavor of the vanilla and clemintines. Wow!
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Been surfing around your recipes a bit tonight…definitely a fan!
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simply amazing – I love the idea of vanilla paired with lobster! I want this right now!
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The vanilla is really mild. Not that you taste it so much, but you know it is there. And the butter taste like butter with just the essence of the climentines. A wonderful way to cook lobsters.
OHHHHHHHHH MYYYYYY GOSSSSSSSSSHHHHH!! Fantastic!! LOVE LOVE LOVE your blog!
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