GRILLED LOBSTER TAILS

INGREDIENTS:

4 lobster tails (about 8 ounces each)

4 tablespoons unsalted butter

1 garlic clove, minced

1 tablespoon lemon juice

1 teaspoon smoked paprika (optional for a smoky flavor)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges, for serving

DIRECTIONS:

Preparing the Lobster Tails:

Thaw the Lobster Tails: If the lobster tails are frozen, thaw them in the refrigerator overnight or in a bowl of cold water for a couple of hours.

Preheat the Grill: Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 204°C).

Prepare the Lobster Tails for Grilling:

Rinse the lobster tails under cold water and pat them dry with paper towels.

Using kitchen shears, cut down the middle of the back shell all the way to the tail fin, but do not cut through the end of the tail.

Carefully spread the shell open where you’ve made the cut. You can use your fingers to gently separate the meat from the shell on the sides, being careful not to detach it completely.

Lift the lobster meat slightly and rest it on top of the shell, so it sits exposed on the shell.

Making the Garlic Butter:

Melt the Butter: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.

Flavor the Butter: Remove the saucepan from the heat. Stir in the lemon juice, smoked paprika (if using), salt, and pepper.

Grilling the Lobster Tails:

Season the Lobster: Brush the lobster meat generously with the garlic butter mixture. Reserve some butter for serving …