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Grilled Lobster Tails Recipe


Lydia Shire makes this delicious summer treat that's served at her restaurant Towne in Boston. 


For the fondue:

  • 2 cups whole milk
  • 2 ounces butter
  • Salt and white pepper, to taste

For the lemon aioli:

  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • 1 cup olive oil
  • Zest of 1 lemon
  • Salt and white pepper, to taste

For the lobster:

  • 1 lobster tail
  • 1 ounce fondue (see above)
  • ½ ounce lemon aioli (see above)

For the garnish:

  • Vegetable oil, for frying
  • 1 small red beet, thinly sliced with a mandoline
  •  1 small potato, thinly sliced with a mandoline
  • Salt
  • 1 red jalapeño, thinly sliced
  • Cornstarch
  • 2 sprigs parsley, leaves picked
  • ½ ounce Sriracha sauce
  • 1 sprig rosemary


For the fondue:

Bring the milk to a boil in a saucepan; lower the heat and reduce for 5–8 minutes. Turn heat off and mix or whisk butter in until it turns frothy and silky. Season mixture with salt and white pepper to taste.  

For the lemon aioli:

Place egg yolks in a large bowl; whisk in Dijon mustard and lemon juice. Continue to whisk while slowly incorporating the oil. Then add the lemon zest and season with salt and white pepper.  

For the lobster:

Light charcoal or propane grill. 

Prepare an ice bath. Fill a large pot with water and bring to boil. Cook lobster tail in water for 6 minutes. Remove lobster tail and shock in ice back to stop the cooking.


Cut the lobster tail in half lengthwise and grill for 1-2 minutes with the flesh side down on the grill. 

For the garnish:

Fill a Dutch oven or large pot 1/3 high with vegetable oil. Heat until oil reaches 300 degrees. Using a slotted spoon submerge sliced beets and potatoes separately until crisp. Remove from oil and salt immediately.   

Coat the jalapeño in cornstarch and fry for 30 seconds. Remove jalapeños from oil and salt immediately.

Fry parsley leaves for 10 seconds. Remove parsley from oil and salt immediately.

Using a burner, light the tip of the rosemary sprig on fire until charred. 

To serve, arrange lobster tail halves on plate with 2 small containers of aioli and the fondue. Place the beet chips, potato chips, and fried jalapeño around the lobster tail. Sprinkle the fried lobster over the plate and lay the rosemary between the tail halves.