Lobster is a splurge to enjoy, while not out of reach one still has pick and choose when to cook it. Others are intimidated by cooking whole live lobster or they can’t bother with the trouble to crack the the meat out of the shell.

Enter the lobster tail, while a frozen product it is a good one that all can enjoy. Many supermarkets now carry lobster tails and they can be adapted to be used in many lobster dishes (lobster roll, lobster pasta) and in this case, grilled.

To stretch the lobster tail a bit, I cut insert two wooden skewers along the length of the tail and then cut in two. Makes for a great way to serve as an appetizer during cocktail hour.

This is the third time I’ve used tarama (fish roe) as a seasoning. The first time was with this yummy pasta with tarama.

I am using tarama because it is usually in my fridge, it is salty and offers lots of Umami and it pairs wonderfully with the sweet grilled lobster meat.

Grilled Lobster Tails with Tarama Butter Sauce

(appetizer for 4)

6 lobster tails (if frozen thaw in the fridge)

2 Tbsp. olive oil

1 1/2 tsp. sea salt

1/2 tsp. black pepper

2 tsp. tarama

1 chipotle pepper in adobo, finely chopped

2 Tbsp. fresh lemon juice

1 stick unsalted butter, melted (or 1/4 cup extra-virgin olive oil)

8 + 1 scallions

lemon wedges for garnish

1. Take some long wooden skewers and insert two lengthwise on both sides of the tails. Now cut the tails lengthwise in half.
2. Brush exposed sides with olive oil, season with salt and pepper. Pre-heat your grill to medium-high.
3. Into a food processor, add tarama, 1 scallion (roughly chopped), chipotle pepper, lemon juice and process on high. Add a slow stream of melted butter. Adjust seasoning. Keep warm.
4. Toss the remaining scallions in some olive oil and place on the grill along with your lobster tails. Lightly char both sides of scallions and grill lobster tails flesh side down for 2 minutes, turn and grill on shell side another 2 minutes or until shell turns pink.
5. Remove scallions and lobster from the grill. Place lobster tails on a plate/platter, chop your scallions and scatter on top. Drizzle tarama butter sauce, serve with wedges of lemon. Serve with a chilled, crisp Greek white like an Assyrtiko.

Tarama: look for it at Greek specialty markets or Greek-owned fish mongers

*Can’t find tarama? No worries, white miso paste or sea salt will work. Maybe add a squirt of Dijon mustard to thicken.