Grilled Lobster Tails
Grilled lobster tails brushed with garlic butter and cooked over medium high heat until tender and smoky. The shell protects the meat while it grills, keeping it juicy. Serve with lemon wedges and extra butter for dipping.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 106 kcal | Sugar | – |
| Carbs | 1 g | Cholesterol | 31 mg |
| Protein | – | Sodium | 297 mg |
| Fat | 11 g | Fiber | – |
| Sugar | – | ||
| Cholesterol | 31 mg | ||
| Sodium | 297 mg | ||
| Fiber | – |
Prep Time: 10 min Cook Time: 8 min Total Time: 18 min
Ingredients
4 pieces lobster tails (cleaned, about 6 to 8 oz each)
4 tablespoons unsalted butter (melted)
3 cloves garlic (minced)
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon fresh parsley (chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
cooking oil spray (high heat resistant for grilling)
2 pieces lemon wedges (for serving)
Instructions
Melt the butter in a small saucepan over low heat. Add the minced garlic, lemon juice, parsley, salt, and pepper. Stir to combine. Remove from heat and set half aside for dipping. Keep the other half warm for basting.
Place the lobster tail on a cutting board with the top shell facing up. Use kitchen shears to cut down the center of the top shell, starting from the open end toward the tail fin. Stop before you reach the fin.
Gently pull the shell apart to expose the meat. Keep the bottom shell intact. Lift the meat slightly and rest it on top of the shell. Insert a skewer lengthwise through the meat to keep it flat.
Preheat your grill to medium high heat, around 400°F to 450°F. Spray the grates with cooking oil.
Brush the exposed lobster meat with garlic butter. Season with a little salt and pepper.
Place the tails on the grill meat side down. Cook for 4 minutes until you see light grill marks.
Flip the tails shell side down. Brush with more garlic butter and grill for another 3 to 5 minutes or until the meat is opaque and the internal temperature reaches 135°F to 140°F.
Remove from the grill and place on a serving plate. Brush one more layer of garlic butter on top. Garnish with chopped parsley and lemon wedges. Serve with the reserved garlic butter for dipping.