Grilled Lobster Tails with Garlic Butter

Step 1

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 2

Place each lobster tail shell-side up on a cutting board. Using a sharp knife, slice lengthwise down the center of the shell and meat until the blade reaches the base, splitting the tail in half.

Step 3

Pat the exposed meat dry with a paper towel, pressing gently to remove surface moisture so the flesh can brown properly.

Step 4

Preheat a grill to medium-high heat (or use a grill pan on the stove over medium-high heat) for 2–3 minutes until you can hold your hand 2 inches above the grates for only 3–4 seconds.

Step 5

In a small bowl, stir together the 3 tablespoons butter, minced garlic, 0.25 teaspoon salt, and 0.125 teaspoon black pepper until the garlic is evenly coated throughout.

Step 6

Spread half of the garlic butter (about 1.5 tablespoons) over the meat side of each lobster tail half, using your fingers or a small spoon to coat the surface evenly.

Step 7

Place the lobster tail halves shell-side down directly on the hot grill or grill pan, butter-side up, and close the lid or cover with a tent of foil.

Step 8

Grill for 4–5 minutes without moving until the meat inside turns opaque and pulls easily from the shell when tested with a fork; you will smell the lobster aroma strongly.

Step 9

Carefully transfer the lobster tails to a serving plate using tongs, meat-side up, and drizzle any remaining garlic butter from the bowl over the top.