Ingredients
Equipment
Method
- Prepare the Lobster Tails: Using sharp kitchen shears, carefully cut down the center of the top shell of each lobster tail, from the wide end down to the tail end. Be careful not to cut through the meat itself or the bottom shell. Gently open the shell and loosen the meat from the shell, leaving it attached at the tail end. Carefully lift the lobster meat out of the shell, keeping it on top of the shell, butterfly-style. You can make a shallow cut along the top of the meat to help it cook evenly and present beautifully. Rinse the lobster tails under cold water and pat them thoroughly dry with paper towels.4 large lobster tails
- Preheat Your Grill: Preheat your grill to medium-high heat (375-400°F). Make sure the grill grates are clean and lightly oiled to prevent sticking. A clean grill ensures beautiful grill marks and easy release.
- Prepare the Garlic Herb Butter: In a small microwave-safe bowl, melt the unsalted butter. Add the minced garlic, fresh lemon juice, chopped fresh parsley, smoked paprika, and cayenne pepper (if using) to the melted butter. Stir well to combine. Season with salt and freshly ground black pepper to taste. This flavorful butter will be your secret weapon for incredible taste.½ cup unsalted butter, 2 cloves garlic, 1 tablespoon fresh lemon juice, 1 tablespoon fresh parsley, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, Salt and freshly ground black pepper
- Brush the Lobster Tails: Arrange the prepared lobster tails on a baking sheet or platter. Generously brush the exposed lobster meat with the garlic herb butter mixture. Be sure to get some of the butter into the crevices of the meat for maximum flavor.4 large lobster tails
- Grill the Lobster Tails: Place the lobster tails meat-side down on the preheated grill grates. Grill for 3-5 minutes, allowing the meat to get nice grill marks and start to cook through.4 large lobster tails
- Flip and Baste: Carefully flip the lobster tails over so they are shell-side down. Baste the meat again generously with the remaining garlic herb butter.4 large lobster tails
- Continue Grilling: Continue grilling for another 5-7 minutes, or until the lobster meat is opaque white and firm to the touch. The internal temperature should reach 140-145°F (60-63°C). Avoid overcooking, as this can make the lobster tough. The shell will turn a vibrant red as it cooks.4 large lobster tails
- Rest and Serve: Once cooked, remove the grilled lobster tails from the grill and let them rest for a minute or two. This allows the juices to redistribute, ensuring tender and juicy results. Serve immediately with extra lemon wedges for squeezing. A little extra melted butter on the side for dipping is also a wonderful addition!4 large lobster tails, Lemon wedges
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days, or freeze for 2-3 months. Reheat gently in a 275°F (135°C) oven.
