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Meal Instructions
Specimen #0085·GRILL·Easy

Grilled Lobster Tails

Butterflied lobster tails basted with garlic butter on a hot grill for sweet, smoky, melt-in-your-mouth shellfish that looks like a million bucks.

Cook temp
MED-HIGH HEAT
Total time
18m
FLIP AT
5m
Serves
4
PULL AT
140°F
Ingredients
4 pieces Lobster Tails — 6 to 8 oz each
4 tbsp Unsalted Butter
3 cloves Garlic Cloves — minced
1 tbsp Lemon Juice
1 tbsp Fresh Parsley — chopped
1/2 tsp Paprika
1/4 tsp Kosher Salt
Equipment
Grill
Kitchen Shears
Basting Brush
Meat Thermometer
DirectionsGet to the point
1Butterfly lobster tails by cutting through the top shell with kitchen shears and pulling meat up to rest on top of the shell.
2Brush with garlic butter, season with paprika, salt, and a squeeze of lemon.
3Grill meat-side down for 2 minutes, flip shell-side down and baste with more garlic butter for 5 to 6 minutes until opaque and 140°F.
4Serve immediately with lemon wedges and remaining garlic butter for dipping.
Dad pro tip

Grilled lobster tails are the ultimate dad flex at a cookout. They cost less than you think when you buy them frozen and thaw overnight in the fridge. The butterflying takes 30 seconds per tail and makes you look like you trained at Le Cordon Bleu.

Kid adjustment

Remove the meat from the shell and cut into bite-sized chunks. Serve with melted butter for dipping instead of garlic butter.

Reheat

Lobster is best fresh but can be gently reheated in a 300°F (149°C) oven for 5 minutes with a splash of butter. Do not microwave.

BASIS: Gas or charcoal grill over direct medium-high heat (400°F / 204°C); ThermoWorks instant-read verification to 140°F in the thickest part of the tail.310 kcal · 36g protein · 2g carbs · 18g fat
USDA FoodData Central #174204
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