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!