• Meg Williams

Recipe: Grilled Lobster Tails

This is a really fast recipe for a delicious sea food dinner! All you need to add is a bib and a bottle of your favorite white wine.


Ingredients

  • 4 (8-oz.) lobster tails

  • 1/4 cup melted butter 

  • 1 lemon

  • 2 tbsp chives

  • 2 tbsp parsley

  • 1 tsp minced garlic

  • Kosher salt

  • Extra-virgin olive oil

  • Black pepper

  • Red pepper flakes 

Directions

  1. Preheat a grill to medium heat. You can also do this over the stove on a pan over medium heat.

  2. Cut lemon in half. Juice half of it, save the other half for serving.

  3. Finely Chop chives and parsley

  4. Whisk together ¼ cup melted butter, 1 tsp lemon juice, 2 tbsp chives, 2 tbsp parsley, 1 tsp minced garlic, and ¼ tsp salt.

  5. Cut top of lobster shell to separate the meaty portion from the shell of tail. Kitchen sheers work best for this.

  6. Cut halfway through meat, without cutting the tail in half, to expose part of the inside of the meat for cooking. A sharp kitchen knife works better for this.

  7. Insert a skewer long ways through the lobster (this will keep it from rolling up as it cooks.)

  8. Use a brush to coat the entire tail with olive oil, salt, and pepper.

  9. Grill/cook meat side down until just lightly charred. This will probably take about 6 minutes.

  10. Flip lobster and add a spoonful of the garlic-lemon-butter mixture to the meat.

  11. Continue to cook about 5 minutes.

  12. Remove lobster from heat and garnish with a pinch of red pepper flakes and lemon wedges.

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