Who doesn't love a lobster? These lobster tails are a great way to add some new flavors and techniques to your grilling roster, and topped with herb butter and paired with our seasonal vegetable memory they're a fantastic date night meal.
Ingredients
4 lobster tails (6–8 ounces each) or 2 whole lobsters (1½ pounds each)
2 tablespoons olive oil
Sea salt and freshly ground black pepper
- For the Garlic Herb Butter
6 tablespoons unsalted butter, melted
2 cloves garlic, finely minced
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh thyme leaves
Zest of 1 lemon
1 tablespoon fresh lemon juice
Pinch of smoked paprika
Pinch of crushed red pepper flakes (optional)
Method
- Prepare the Lobster
- Using kitchen shears, split the lobster tails lengthwise through the shell.
- Gently loosen the meat from the shell, leaving it attached at the tail end, and rest it on
top of the shell. - Pat dry and brush lightly with olive oil.
- Season with salt and pepper.
- Next, make the herb butter. Combine the melted butter with the garlic, herbs, lemon zest, lemon juice, smoked paprika, and red pepper flakes.
- Preheat the grill to medium-high (400–425°F / 205–220°C).
- Grill the lobster meat-side down for 2–3 minutes.
- Flip shell-side down and generously baste with the herb butter.
- Continue grilling 4–6 minutes, basting once or twice, until the meat is opaque and
reaches 140–145°F (60–63°C). Avoid overcooking. - Brush with the remaining herb butter and let rest for 2 minutes.