Grilled Lobster Tails

Method

• Grilled Lobster Tails: Step-by-Step Method
• Thaw lobster tails if frozen by placing in the refrigerator overnight or running under cold water until pliable
• Preheat grill to medium-high heat (about 400°F/200°C)
• Using kitchen shears, cut through the top shell of each lobster tail lengthwise to expose the meat, keeping the shell intact
• Carefully loosen and lift the lobster meat above the shell, resting it on top while keeping it attached at the base for presentation
• In a small bowl, melt the butter (gently microwave or heat over low flame)
• Stir the minced garlic, lemon juice, salt, pepper, and paprika into the melted butter to form a basting mixture
• Brush the exposed lobster meat generously with olive oil to prevent sticking during grilling
• Spoon or brush half the butter mixture onto the lobster meat, reserving the rest for serving
• Place lobster tails, shell side down, on the preheated grill
• Close lid and grill for 5-7 minutes, basting once with more of the butter mixture, until lobster meat is opaque and internal temperature reaches 135°F/57°C
• Remove lobster tails from grill and rest for 1 minute
• Brush with remaining butter mixture and sprinkle with chopped parsley
• Plate each lobster tail on a warmed platter, garnish with extra parsley and optional lemon wedges
• Serve immediately, pairing with simple green salad or grilled vegetables to complement the flavors