Grilled Lobster Tails
Nothing beats the rich, buttery flavor of freshly grilled lobster. Here pictured with homemade mac & cheese (see recipe) and grilled corn and grilled garlic portobello mushroom.
Equipment
- 4 metal skewers
Ingredients
- ¼ cup melted butter
- 1 tablespoon lemon juice
- ½ cup lemon zest
- 2 tablespoon fresh chives - finely chopped, plus more for garnish
- 2 tablespoon fresh parsley - finely chopped, plus more for garnish
- 1 clove garlic - minced
- ¼ teaspoon kosher salt - plus, more for seasoning
- 4 8 oz lobster tails - If you cannot get fresh, frozen will do from a fish market.
- extra virgin olive oil - for brushing
- freshly ground black pepper
- pinch crushed red pepper flakes
- lemon wedges - for serving
Instructions
- Preheat a grill or grill pan over medium heat. In a small bowl, whisk together melted butter, lemon juice, zest, chives, parsley, garlic, and salt.
- Using kitchen shears, cut top of lobster shell from meaty portion of tail. Pull the two sides of the shell apart, fully exposing the meat. If necessary, using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a metal skewer lengthwise through the lobster to keep lobster from curling up when cooked.,
- Brush all over with oil and season with salt and pepper. Grill flesh side down until lightly charred, about 6 minutes. Flip lobster and dollop a spoonful of butter mixture on flesh side. Grill until just cooked through, about 5 minutes more.
- Remove lobster from grill and sprinkle with red pepper flakes. Serve with lemon wedges.