This recipe for grilled lobster tails is classy, elegant and so simple. Watch the video in the post above for how to cut the lobster tails.
- 4 lobster tails, 4 – 6 oz.
- Olive oil, for grilling
- 4 Tbsp. butter, melted
- 1 Tbsp. parsley
- 1 tsp. lemon juice
- Prepare the grill for direct cooking. For charcoal grilling, fill a chimney starter with charcoal and light. Once the coals are ready, pour them evenly over the charcoal grate. Set the cooking grate over the coals. For a gas grill, set the burners to medium heat. Preheat for 10 minutes and then clean and oil the cooking grate.
- Using kitchen shears, cut away the middle undershell, exposing the meat.
- Thread a skewer through the length of the tail.
- Drizzle olive oil over the meat and season with salt and pepper.
- In a small bowl, whisk together the butter, parsley, and lemon juice.
- Place the lobster flesh side down on the grill and cook for 5 minutes.
- Turn over, drizzle the butter mixture over the lobster, and cook for an additional 3 – 4 minutes, or until the meat is opaque and the shell has turned bright orange. If you prefer to use an instant read thermometer, it should register 140˚F at the thickest part of the tail meat.
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