This is going to sound like the most decadent meal. And it is!  But I swear to you, the entire meal was less than $30 for 2. Including wine!

The original recipe this was based on is a pain in the butt to make. I beg my father to make it for any huge celebration. When I passed my boards, he gave in. But most of the time, I cannot talk him into it. Or, he’ll only make it for me, and everyone else gets steamed lobsters.

But I hit on a much, much easier way to do it. It starts with frozen lobster tail – instead of the live lobster from the original. The last time I priced these at a well-known supermarket, they were still around $40 for 2. But Fresh Market occasionally has them on sale. I got them last week for 2 for $15!! Now, I grew up in Rhode Island, and spent most of my life in New England. I get it. Lobster is supposed to be a certain way. Did I mention 2 for $15? Make sure to steam an extra one for this lobster club sandwich!

The other important element is compound butter. My personal favorite is Meyer lemon. Feel free to fiddle with the butter. Herbs, spices, wine, whatever sounds good. I like just the lemon because it does not overwhelm the lobster taste.

Serve this with a fennel salad and crusty rolls. For wine, I chose a Prosecco. It’s light and not too dry, making it a great choice with the sweet lobster meat.

Meyer Lemon Compound Butter

1/2 C Unsalted butter (1 stick), softened
Zest of 1 meyer lemon
1 tbsp meyer lemon juice
1 tbsp heavy cream

Blend all ingredients until well mixed. Scrape it into a bowl and chill for at least 1 hour.

Grilled Lobster Tail

2 frozen lobster tails, thawed
1 stalk of lemon grass, sliced
4-5 tbsp compound butter

Steam the lobster tail for 10 minutes – just until it turns red. I used a countertop steamer with a little area to hold an aromatic (see the picture). You can steam with a bamboo steamer or one of those baskets. Just put the lemon grass right in the water.

When the lobster is red, remove it from the steamer with tongs and tip it over the sink to drain the water out from the cut end. Heat a cast iron skillet or large frying pan over medium heat and melt the compound butter. Place the lobster tails in the skillet and grill, turning to make sure the entire shell is darkened but not charred. This takes about 5-7 minutes. It will smell amazing. Serve immediately with additional melted butter. You can make your life easier by using a pair of kitchen shears and zipping the tail open from the cut end to the fins on the underside. The meat should pop out easily.