May 16, 2012: Affligem Blond Abbey Ale Grilled Orange-Ginger Lobster Tails
Published Wednesday, May 16, 2012 9:28AM EDT
Beer and barbecues go hand in hand for a summer party. Chef Ted Reader shares this flavourful recipe for your next BBQ from his new book, "Beerlicious: The Art of Grillin' & Chillin."
Affligem Blond Abbey Ale Grilled Orange-Ginger Lobster Tails
I love grilled lobster tails and that rich buttery flavour of the meat. They remind me of my times in the Caribbean. The key is to not overcook the tails or they will become tough and dry. For this recipe I have kept it simple: beer, orange juice, ginger, mint, and butter are the baste for these succulent tails. Grill happy!
- 4 frozen Caribbean lobster tails 4 (8–10 oz/250–300 g each), partially thawed
- 2 tsp Bone Dust BBQ Seasoning (p. 40) 10 mL
For Orange Ginger Sauce
- 1 cup (250 mL) Affligem Blond Abbey Ale
- 1⁄2 cup (125 mL) butter
- 3 Tbsp (45 mL) freshly squeezed orange juice
- 1 tsp (5 mL) minced fresh gingerroot
- 1 Tbsp (15 mL) chopped fresh mint
- Salt and freshly ground black pepper to taste
Slice down the centre of each lobster tail, three-quarters of the way through meat, then open to butterfly tail. Season with Bone Dust BBQ Seasoning, gently pressing to adhere.
Preheat grill to medium-high (450 – 550 F, 230 – 280 C).
Brush lobster tails with Orange Ginger Sauce and place meat-side down on grill. Grill, basting with Orange Ginger Sauce, for four minutes. Turn over and grill, basting, until meat is opaque and just cooked. (Note: Do not overcook or tails will become tough.)
Serve lobster with remaining Orange Ginger Sauce for dipping. Serves 4.
Orange Ginger Sauce
In a small saucepan, combine beer, butter, orange juice, and ginger and slowly heat, stirring, until butter is melted and sauce is hot. Remove from heat and stir in mint. Season to taste with salt and pepper.