Restaurant-quality grilled lobster is a dish even an amateur grill master can learn in a flash. This recipe includes plenty of herbs and seasonings, but you can customize those to taste to make the perfect lobster tail for your next barbecue.
- Four 8oz. Lobster tails
- Melted butter - ¼ cup
- Olive oil to brush
- Lemon juice - 2 - 3 tsp
- Lemon zest - ½ tsp
- Minced garlic - 1 clove
- Parsley - 1 tbsp, chopped
- Chives - 3 tbsp, chopped
- Dash of salt, black pepper
- Dash of red pepper flakes
Preheat your grill on medium. Using a whisk, mix the butter, lemon juice, zest, salt, garlic, and parsley.
Split the lobster tails. Do this by cutting the top off of the meaty end, then slicing down the center. Be sure not to cut all the way through, keeping the tail intact. Run a skewer through the lobster, so it holds its shape while it's on the grill.
Brush olive oil all over the tails and sprinkle them with the salt and pepper. Next, grill the lobster with the meat-side down until it's charred on the outside, but not cooked through, for 6 minutes. Flip, and drizzle a spoonful of the garlic butter blend over the meat. Grill 5 more minutes until the flesh is pearly-white and opaque.
Pull the lobster off the grill and sprinkle pepper flakes. As lobster quickly continues to cook even off the flame, serve immediately with lemon slices. Drizzle any remaining butter sauce evenly.