July 2024

The Best Grilled Lobster Tails Ingredients Olive oil, for brushing 1 stick (8 tablespoons) unsalted butter 2 cloves garlic, very finely chopped or grated 1 teaspoon grated lemon zest plus 2 tablespoons juice 1/4 cup chopped fresh Italian parsley 2 tablespoons chopped fresh chives Pinch cayenne pepper Four 8-ounce frozen lobster tails, thawed Kosher salt Directions If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare a grill for medium-high heat and brush the grill grates with oil. Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until sizzling, about 30 seconds. Remove and stir in the lemon zest and juice. Let cool slightly, about 5 minutes, then stir in the parsley, chives and cayenne. Keep warm. Using a pair of kitchen shears, cut lengthwise through the top of the lobster shells, then pull the shells apart slightly to expose the lobster meat. Use a knife to cut almost but not completely through the tails and push the cut sides open slightly. Insert a skewer lengthwise through each side of the tails to keep them from curling during grilling. Brush all over with olive oil and sprinkle lightly with salt. Grill the tails meat-side down until the shells begin to turn red all over, 4 to 5 minutes. Flip, then brush the meat generously with the butter. Cover with the lid and grill until the meat has just turned white, about 3 minutes. Flip once more, brush again with the butter and grill until the shells are bright red and the meat is just cooked through, about 1 minute more. Remove the skewers and serve with any extra warm butter on the side. 10