Always ensure that your seafood is kept refrigerated until you are ready to put it on the grill. Prepping the tail is simple and only requires a pair of kitchen shears.
Start by cutting that raw lobster tail down the center of the back from the exposed meat until you reach the tail. Next, you want to peel the shell back by pulling from the cut towards the side. Be gentle as we want the shell to remain intact for the final presentation. The shell will crack when you peel it, but should not break off.
Once the shell is peeled to the side, the tail meat should be exposed. Slide two fingers into the shell along the bottom separating the meat from the shell on all sides. A small portion of the meat will remain attached at the tip of the tail, this is okay. Prop the tail meat out of the shell through the cut line made earlier and rest the meat on top of the shell. Resting the meat on top of the shell allows the lobster to cook indirectly while on the grill and provides a great presentation. I like to season my tails with only salt and pepper and a bit of paprika for color.
INGREDIENTS
- Lobster tails (generally 1 per person)
- ½ pound unsalted butter
- 1 tablespoon minced garlic
- 2 tablespoon lemon juice
- 2 teaspoon Parsley
DIRECTIONS
- Preheat your grill to 400F (204C).
- Start by placing the butter, minced garlic, lemon juice, and parsley into a saucepan and allow them to simmer on the grill until it is completely melted.
- Place the prepped lobster tails on the grill and allow them to cook for 3-4 min before drizzling the butter over top of the tails. It is good practice to use an instant-read thermometer when grilling seafood to prevent anyone from getting sick and promote food safety.
- Continuously drizzle butter over the tails as desired until the internal temperature reaches 140F (60C) (this will not take long!). Once cooked, remove the tails from the grill and serve immediately.
