Grilled Lobster Tail over Enoki Mushrooms & Asparagus

Yay for Chinese New Year and spoiling myself with great seafood in the heart of Texas.

[100% organic & wild]

  • One lobster tail
  • Enoki mushrooms
  • Handful of asparagus, cut in half
  • 4 TBS unsalted butter
  • Salt & pepper

Clean the lobster tail. Using a pair of scissors, cut it in half lengthwise. Melt the butter and then drizzle over lobster with salt and pepper. Heat the grill on medium-high heat. Place the lobster meat side down and grill for 7 minutes.

Turn the heat to low-medium and grill for another 5 minutes on the left and right side or until meat is firm. Serve with over a bed of steamed enoki mushrooms and asparagus.

*Adapted from Eat A Duck I Must!

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