Grilled Lobster Tails with Garlic Butter
Butterflied lobster tails grilled until lightly charred and basted with a rich garlic-herb butter, making an impressive yet straightforward seafood centerpiece.
Ingredients
- 4 lobster tails (6-8 oz each), butterflied
- 6 tbsp unsalted butter, melted
- 4 cloves garlic cloves, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 lemon, zested and juiced
- 1 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 8 lemon wedges (for serving)
Instructions
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1
Using kitchen shears, cut down the top center of each lobster shell from the base to the tail fin. Carefully pull the shell apart and lift the meat up, resting it on top of the shell. This is butterflying.
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2
In a small bowl, combine 6 tbsp melted unsalted butter, 4 cloves minced garlic cloves, 2 tbsp finely chopped fresh flat-leaf parsley, lemon juice and zest from 1 lemon, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper to make the garlic butter.
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3
Brush the exposed lobster meat with 2 tbsp olive oil and season with 1 tsp Old Bay seasoning.
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4
Preheat grill to medium-high heat (about 400 degrees F). Clean and oil the grates.
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5
Place 4 butterflied lobster tails (6-8 oz each) meat-side down on the grill. Cook for 4-5 minutes until lightly charred, then flip shell-side down.
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6
Brush the meat liberally with the garlic butter and continue grilling for 4-6 more minutes, basting once more, until the meat is opaque and the internal temperature reaches 140 degrees F (60 degrees C). Do not overcook.
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7
Remove from grill and spoon any remaining garlic butter over the meat. Serve immediately with 8 lemon wedges (for serving).