Ingredients
For the Lobster Tails:
- Lobster Tails: 4, cold-water, (approx. 6-8 ounces each), thawed if frozen
- Olive Oil: 1-2 tablespoons (for brushing the grill grates and lightly on the lobster)
For the Garlic Herb Butter:
- Unsalted Butter: 1/2 cup (1 stick), softened to room temperature
- Garlic: 3-4 cloves, finely minced or pressed
- Fresh Parsley: 2 tablespoons, finely chopped
- Fresh Chives: 1 tablespoon, finely chopped (optional, but adds a lovely mild onion note)
- Lemon Zest: 1 teaspoon (from about half a lemon)
- Lemon Juice: 1 tablespoon, freshly squeezed
- Smoked Paprika: 1/2 teaspoon (adds color and a hint of smokiness)
- Red Pepper Flakes: 1/4 teaspoon (optional, for a touch of heat)
- Salt: 1/4 teaspoon, or to taste
- Freshly Ground Black Pepper: 1/4 teaspoon, or to taste
Instructions
- Preheat Your Grill:
- Gas Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C).
- Charcoal Grill: Prepare a two-zone fire – one side with hot coals for direct heat, and the other side with fewer coals for indirect heat. You’re looking for medium-high direct heat.
- Clean and Oil Grill Grates: Once the grill is hot, clean the grates thoroughly with a grill brush. Then, lightly oil the grates by soaking a folded paper towel in olive oil, holding it with tongs, and rubbing it over the grates. This prevents the lobster from sticking.
- Initial Grilling (Flesh-Side Down – Optional but Recommended for Char):
- Carefully place the butterflied lobster tails flesh-side down directly over the medium-high heat.
- Grill for 2-4 minutes, or until you get nice grill marks and the surface of the meat begins to turn opaque. Keep a close eye on them to prevent burning, especially with the butter.
- Flip and Baste:
- Using tongs, carefully flip the lobster tails so they are now shell-side down. If you created a two-zone fire on a charcoal grill, you might move them to the cooler, indirect heat side at this point to prevent the shells from charring too much, or simply continue over direct medium heat, watching carefully.
- Spoon or brush some of the reserved garlic herb butter over the lobster meat.
- Continue Grilling:
- Close the grill lid and continue to cook for another 4-8 minutes. The exact time will depend on the size of your lobster tails and the heat of your grill.
- Baste with more garlic herb butter once or twice during this time.
- Check for Doneness: Lobster cooks quickly and can become tough if overcooked. The meat is done when:
- It is opaque and white all the way through (no longer translucent).
- The internal temperature, measured with an instant-read thermometer inserted into the thickest part of the meat (without touching the shell), reaches 140-145°F (60-63°C). The meat will continue to cook slightly from residual heat after being removed from the grill.
- The shells will be bright red.
- Rest and Serve:
- Once cooked, carefully remove the lobster tails from the grill and transfer them to a platter.
- You can melt any remaining garlic herb butter and drizzle it over the lobster tails, or serve it on the side for dipping.
- Let the lobster tails rest for a minute or two before serving. Garnish with extra fresh parsley and serve with lemon wedges.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450