Ingredients for 4 servings
1/8 teaspoon black pepper
¼ cup extra virgin olive oil
¼ teaspoon salt
1 clove garlic, peeled
1 pinch saffron threads
1 tablespoon hot water
1 teaspoon canola or grapeseed oil
2 egg yolks*
2 teaspoons fresh lemon juice
4 lobster tails
¼ cup extra virgin olive oil
¼ teaspoon salt
1 clove garlic, peeled
1 pinch saffron threads
1 tablespoon hot water
1 teaspoon canola or grapeseed oil
2 egg yolks*
2 teaspoons fresh lemon juice
4 lobster tails
Directions
*If you’re worried about using raw egg yolks for this recipe, please use pasteurized eggs called “safe eggs” that can be found at major grocery stores.
Preheat a charcoal or gas grill over medium-high heat. Thaw the lobster tails either by placing in the refrigerator for 12 to 24 hours or by running under cool water. Place the tails on a cutting board shell side up with the tail end positioned away from you. With scissors, cut right under the shell down the center from the top to the end of the tail, careful not to cut the meat. Gently pry the shell away from the meat. Place your fingers under the meat and push upward to position the meat so it is just coming out, resting on the top of the shell. Lightly brush canola oil on the shell and the lobster meat to prevent sticking.
To make the aioli: Place the saffron threads in the hot water and let steep for 5 minutes.
In a food processor or high powered blender, combine the saffron threads and water, egg yolk, garlic, lemon juice, salt and pepper. Process on high until blended. With the food processor running, slowly add the olive oil and blend until the aioli is thickened. Pour into a serving bowl and keep refrigerated until serving. Notice there’s only one egg yolk pictures when there should have been two. Just a slip of photography. Two egg yolks are needed.
Once the grill is preheated Place the lobster tails on the grill. Grill for 3 minutes, flip, and grill for an additional 3 minutes or until the meat is cooked through and the shell is bright red. It won’t take long!
Serve with the Lemon Saffron Aioli as a dipping sauce and you are set!
*If you’re worried about using raw egg yolks for this recipe, please use pasteurized eggs called “safe eggs” that can be found at major grocery stores.
Preheat a charcoal or gas grill over medium-high heat. Thaw the lobster tails either by placing in the refrigerator for 12 to 24 hours or by running under cool water. Place the tails on a cutting board shell side up with the tail end positioned away from you. With scissors, cut right under the shell down the center from the top to the end of the tail, careful not to cut the meat. Gently pry the shell away from the meat. Place your fingers under the meat and push upward to position the meat so it is just coming out, resting on the top of the shell. Lightly brush canola oil on the shell and the lobster meat to prevent sticking.
To make the aioli: Place the saffron threads in the hot water and let steep for 5 minutes.
In a food processor or high powered blender, combine the saffron threads and water, egg yolk, garlic, lemon juice, salt and pepper. Process on high until blended. With the food processor running, slowly add the olive oil and blend until the aioli is thickened. Pour into a serving bowl and keep refrigerated until serving. Notice there’s only one egg yolk pictures when there should have been two. Just a slip of photography. Two egg yolks are needed.
Once the grill is preheated Place the lobster tails on the grill. Grill for 3 minutes, flip, and grill for an additional 3 minutes or until the meat is cooked through and the shell is bright red. It won’t take long!
Serve with the Lemon Saffron Aioli as a dipping sauce and you are set!
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