Cedar-Planked Lobster Tails
Native Americans pioneered the art of roasting fish and game on fragrant cedar planks, which produces exceptionally moist meat that is subtly flavored by the woods essential oils. You can replicate this technique on a backyard grill. Here, lobster tails are seasoned with potlatch butter, then cooked on a cedar plank until succulent and flavorful.
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room
temperature - 1 Tbs. potlatch seasoning
- 2 lobster tails, each about 3/4 lb.
- Salt and freshly ground pepper, to taste
- Lemon wedges for serving
Directions
Soak 2 cedar planks in water for at least 2 hours or up to overnight.
In a bowl, stir together the butter and potlatch seasoning. Set aside.
Prepare a medium-hot fire in a grill. Place the cedar planks on the grill, close the lid and heat for 5 to 8 minutes.
Split the lobster tails in half lengthwise and season with salt and pepper. Smear 1 Tbs. of the potlatch butter on each half.
Place the lobsters, cut side down, on the planks. Close the lid and cook until the lobsters are cooked through, 10 to 12 minutes. Serve with lemon wedges and the remaining potlatch butter. Serves 2.
In a bowl, stir together the butter and potlatch seasoning. Set aside.
Prepare a medium-hot fire in a grill. Place the cedar planks on the grill, close the lid and heat for 5 to 8 minutes.
Split the lobster tails in half lengthwise and season with salt and pepper. Smear 1 Tbs. of the potlatch butter on each half.
Place the lobsters, cut side down, on the planks. Close the lid and cook until the lobsters are cooked through, 10 to 12 minutes. Serve with lemon wedges and the remaining potlatch butter. Serves 2.