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.

Grill the Lobster Tails:

Place the lobster tails, meat side down, on the preheated grill. Grill for about 4-5 minutes, until the shells start to turn bright red.

Flip the lobster tails so the shell side is down. Brush more garlic butter over the meat. Close the grill lid and grill for another 4-5 minutes, or until the lobster meat is opaque and cooked through.

Serving:

Rest the Lobster: Remove the lobster tails from the grill and let them rest for a few minutes.

Serve: Serve the grilled lobster tails garnished with chopped parsley and lemon wedges on the side. Offer the reserved garlic butter for dipping.