Sunny Anderson's Green Goddess Grilled Lobster | The Kitchen

Sunny loves everything about anything “green goddess,” and these grilled lobster tails are no exception! Here she shares her newest obsession, and if you have some shrimp around, you know what to do! #SunnyAnderson #TheKitchen #FoodNetwork #GrilledLobster Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4c4BMwK Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Green Goddess Grilled Lobster with Easy Green Goddess Rice RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 30 min (includes chilling time) Active: 30 min Yield: 6 servings Ingredients Lobster: Six 8- to 10-ounce lobster tails, cleaned and split through the shells lengthwise Herbs: 1/4 cup finely chopped fresh chives 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped fresh dill 1/4 cup finely chopped fresh parsley 2 tablespoons finely chopped fresh tarragon Compound Butter: 1 stick (8 tablespoons) salted butter, at room temperature 1/2 teaspoon paprika Pinch crushed red chile flakes 1 large clove garlic, grated on a rasp Rice: One 17.3-ounce family-size bag microwaveable rice (cilantro lime or wild rice works!) Orange and lemon wedges, seeded Directions Special equipment: wooden or metal skewers, soaked in water for 1 hour For the lobster: Skewer the lobster halves through the center of the meat to prevent the tails from curling on the grill. For the herbs: In a medium bowl, toss together the chives, cilantro, dill, parsley and tarragon. For the compound butter: In a medium bowl, add the butter, paprika, chile flakes and garlic. Stir with a rubber spatula until the seasonings are blended into the butter. Add half the herb mixture and stir to combine, then refrigerate for at least 1 hour or up to 1 week to allow the flavors to distribute. Preheat a seasoned grill to medium-high heat and add the lobster, flesh side down. Grill until they release and there are grill marks and slight char, about 3 minutes. Flip over, reduce the heat and spread the flesh of each with the compound butter. Cook, brushing with the compound butter, until the flesh is opaque and cooked through, 3 to 4 minutes. For the rice: Microwave the rice as instructed on the packaging. Remove to a large bowl and toss with the remaining herbs. Spritz with orange and lemon. Serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Sunny Anderson's Green Goddess Grilled Lobster | The Kitchen | Food Network https://youtu.be/Fkgt9ygeejU