Butter-Steamed Lobster Packets | Schnucks
Butter-Steamed Lobster Packets Butter-Steamed Lobster Packets

It doesn’t need to be a special occasion to to enjoy lobster! Make Butter-Steamed Lobster Packets any night of the week.

40M 4
Nutrition facts: 666 45G 439MG 1651MG 11G 2G 43G
Ingredients: 8 cold water lobster tails (about 4 oz. each) 1/2 cup dry white wine (such as Chardonnay) 4 tsp. fresh lemon juice 1 medium leek, cut lengthwise in half, then thinly sliced crosswise (about 1 cup) 1 cup unsalted butter (2 sticks), cut into cubes 1 cup halved tomatoes 1 tbsp. chopped fresh thyme leaves 1 tsp. salt 1/4 tsp. ground white pepper 1 navel orange Instructions: Prepare outdoor grill for direct grilling over medium-high heat. With large knife, cut lengthwise down the underside center of each lobster tail, cutting completely through tail and shell. With fingers, loosen lobster meat from shells, leaving meat in shells. Cut 12 (12-inch square) pieces of aluminum foil. For each of the 4 packets, place 2 pieces foil in double layer on work surface. Place 4 lobster halves, cut side up, in center of each foil. Turn up edges of foil squares to form bowls. Over lobsters in each bowl, pour 2 tablespoons wine, 1 teaspoon lemon juice, and 1/4 cup each leek, butter and tomatoes; evenly sprinkle with thyme, salt and pepper. Cut orange in half through the ends, then thinly sliced. Shingle 1/4 of the orange over each bowl. To seal packets, place 1 foil square over each bowl; fold and crimp edges together tightly to form seal around edges. Place packets on hot grill rack; cover and cook 12 minutes. (Internal temperature of lobster should rea

Butter-Steamed Lobster Packets

Dinner, Grilling, Seafood

It doesn’t need to be a special occasion to to enjoy lobster! Make Butter-Steamed Lobster Packets any night of the week.

40M

4

It doesn’t need to be a special occasion to to enjoy lobster! Make Butter-Steamed Lobster Packets any night of the week.

Ingredients

  • 8 cold water lobster tails (about 4 oz. each)
  • 1/2 cup dry white wine (such as Chardonnay)
  • 4 tsp. fresh lemon juice
  • 1 medium leek, cut lengthwise in half, then thinly sliced crosswise (about 1 cup)
  • 1 cup unsalted butter (2 sticks), cut into cubes
  • 1 cup halved tomatoes
  • 1 tbsp. chopped fresh thyme leaves
  • 1 tsp. salt
  • 1/4 tsp. ground white pepper
  • 1 navel orange

Instructions

  1. Prepare outdoor grill for direct grilling over medium-high heat. With large knife, cut lengthwise down the underside center of each lobster tail, cutting completely through tail and shell. With fingers, loosen lobster meat from shells, leaving meat in shells.
  2. Cut 12 (12-inch square) pieces of aluminum foil. For each of the 4 packets, place 2 pieces foil in double layer on work surface. Place 4 lobster halves, cut side up, in center of each foil. Turn up edges of foil squares to form bowls.
  3. Over lobsters in each bowl, pour 2 tablespoons wine, 1 teaspoon lemon juice, and 1/4 cup each leek, butter and tomatoes; evenly sprinkle with thyme, salt and pepper. Cut orange in half through the ends, then thinly sliced. Shingle 1/4 of the orange over each bowl.
  4. To seal packets, place 1 foil square over each bowl; fold and crimp edges together tightly to form seal around edges. Place packets on hot grill rack; cover and cook 12 minutes. (Internal temperature of lobster should rea

Nutrition Facts

666 CALORIES Per Serving

FAT: 45G

SATURATED FAT: 30G

CHOLESTEROL: 439MG

SODIUM: 1651MG

CARBOHYDRATES: 11G

FIBER: 2G

SUGAR: 6G

PROTEIN: 43G

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