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Grilled Lobster Tails Brushed with Basil Oil served with Grilled Corn-Coconut Milk Sauce Recipe

Grilled Lobster Tails Brushed with Basil Oil served with Grilled Corn-Coconut Milk Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on January 15, 2013

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    If you would loke something different, out of the box, exotic yet simple flavors this is IT! You will find no easier or more delicious meal. At this stage of our lives we don't settle anymore.Thank you for sharing your genius in the kitchen!

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  • on July 02, 2010

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    Hey on a budget this week, made this recipe with big Gulf shrimp and switched out the basil for cilantro, threw in a whole jalopeno into the sauce just for flavor, pulled it out later, and wow oh wow...a winner! Bobby there is a reason you are an Iron chef! Thank you!

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  • on June 28, 2010

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    I made the lobster and basil oil with my mom for her birthday it tasted so great! Instead of using the corn recipe because we didnt have coconut milk we just grilled the corn. Keeping the husk on without the silk really helps to keep the corn sweet and juicy. We also split the lobster tail in two like Bobby Flay did when he cooked this dish on Grill It! and found that to be most likely easier and less prep work than the skewers.

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  • on May 05, 2010

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    Fantastic! Great presentation plus the WOW factor on the plate. Big hit at our dinner party.

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  • on November 04, 2009

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    Try it; its delic!

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  • on July 06, 2009

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    My husband dislikes coconuit so the lobster was served two ways. One with coconut in the sauce and one without. Lobster without the coconut was delicious and the other was really bad. IMO, lobster already has type of sweetness as well as being delicate in flavor and anything sweet added to it not only overrules it but clashes.
    I love most of your recipes but not this one.

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