Description
These grilled lobster tails are a delicious and elegant seafood dish perfect for summer BBQs or special occasions. Succulent lobster meat is carefully butterflied and grilled with a flavorful garlic butter sauce seasoned with lemon, paprika, and fresh parsley, delivering a smoky, buttery, and aromatic experience that’s sure to impress.
Ingredients
Scale
Lobster Tails
- 4 lobster tails (about 6-8 oz each)
Garlic Butter Sauce
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For Serving
- Lemon wedges
Instructions
- Prepare the Lobster Tails: Using kitchen shears or a sharp knife, carefully cut down the top of each lobster shell from base to tip without cutting the meat.
- Butterfly the Meat: Gently pull apart the shell and loosen the lobster meat, keeping it attached at the base. Lift the meat on top of the shell to create a butterflied effect.
- Make the Garlic Butter Sauce: In a small bowl, combine melted butter, olive oil, minced garlic, fresh lemon juice, chopped parsley, paprika, sea salt, and black pepper. Mix well to incorporate all ingredients.
- Preheat the Grill: Heat your grill to medium-high, around 400ºF (200ºC), ensuring it is clean and oiled to prevent sticking.
- Grill Lobster Tails Meat Side Up: Place the lobster tails on the grill with the meat facing upward and cook for 5-6 minutes to start cooking the meat gently.
- Brush with Garlic Butter: Generously brush the lobster meat with the prepared garlic butter sauce to infuse flavor and keep the meat moist.
- Flip and Continue Grilling: Flip the tails shell side down and grill for another 4-5 minutes, or until the lobster meat turns opaque and is firm to the touch. The internal temperature should reach 140ºF (60ºC).
- Remove from Grill: Take the lobster tails off the grill once fully cooked, allowing them to rest for a minute.
- Serve: Drizzle the lobster tails with additional garlic butter sauce, garnish with extra fresh parsley, and serve immediately with lemon wedges on the side for squeezing.
Notes
- Use kitchen shears for safety and precision when cutting lobster shells.
- If you don’t have a grill, you can broil the lobster tails in the oven using similar timing and temperature.
- Ensure lobster meat is not overcooked to avoid rubbery texture.
- Fresh parsley adds best flavor; dried can substitute but adjust quantity.
- Lemon wedges enhance the dish’s brightness and balance the rich butter sauce.
