Grilled Lobster Tails Recipe

I absolutely love this recipe because it transforms backyard grilling into a gourmet experience, making me feel like a culinary rockstar without leaving my patio. The combination of buttery garlic goodness with a zesty lemon twist on those perfectly grilled lobster tails is simply irresistible—I’m drooling just thinking about it!

When I make grilled lobster tails, I use a mixture of melted butter, lemon juice, and minced garlic to really bring out the natural sweetness of the tails. This blend is basically the same as if I were just using melted butter, which is the classic preparation and what I used for many years before experimenting with other flavors.

What I have now is a mixture that keeps the vanilla-like profile of melted butter (which, in turn, intensifies the flavors of the dish) while adding a lot more depth.

Ingredients

Lobster Tails:
Rich in protein, low in fat.

Unsalted Butter:
Augments richness and creaminess.

Lemon Juice:
Imparts a newly arrived, zesty taste.

Garlic:
Contributes aromatic, savory notes.

Salt:
Boosts the overall taste sensations.

Paprika:
Imparts moderate warmth and a smoky character.

Ingredient Quantities

• 4 lobster tails, about 6-8 ounces each
• 1/4 cup unsalted butter, melted
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon chopped fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. Set your grill to a medium-high heat, approximately 400°F (200°C).

2. Using kitchen scissors, carefully snip through the top shell of each lobster tail, stopping just before the tail fan. Gently pull the shell apart and free the meat from the inside without removing it completely.

3. In a tiny basin, blend the melted margarine, lemon liquid, minced garlic, salt, pepper, and paprika to form an excellent, tasty basting sauce.

4. Generously brush the lobster meat with the basting sauce, covering all the exposed surfaces so that maximum flavor is achieved.

5. To prevent sticking, very lightly oil the grill grates. Place the lobster tails, with the flesh side down, directly on the grill.

6. Grill, the lobster tails, for about 5 to 6 minutes, until flesh turns opaque and develops grill marks.

7. Position the lobster tails, shells facing down, on the grill. Again, brush with the basting sauce, and continue to grill for another 4 to 5 minutes; this time, you’re looking for the meat to reach an internal temperature of 145°F (63°C).

8. Take the lobster tails off the grill and brush any leftover butter sauce on them to add an extra layer of flavor.

9. Add a little bit of color and freshness by garnishing your dish with freshly chopped parsley.

10. Present the grilled lobster tails directly alongside lemon wedges for the squeezing-over-the-top part. Consume this succulent dish any and every way you can, even supernaturally if necessary.

Equipment Needed

1. Grill
2. Kitchen scissors
3. Small mixing bowl
4. Pastry brush
5. Tongs
6. Meat thermometer
7. Cutting board
8. Knife

FAQ

• Q: How do I know if the lobster tails are cooked through?A: Meat from a cooked lobster turns white and opaque. Use a meat thermometer to check that the internal temp of the lobster meat has reached 140°F.
• Q: Can I use frozen lobster tails?A: Yes, but ensure that they are completely thawed in the refrigerator overnight, or by placing them in a sealed bag and immersing them in cold water, before grilling.
• Q: Is there a way to prevent the lobster tails from sticking to the grill?A: Before placing the lobster tails on the grill grates, brush the grates with oil. This will ensure that the lobster tails do not stick when you’re trying to take them off.
• Q: How can I enhance the flavor of the lobster tails?You can amp up the flavor of the butter mixture by adding extra spices, such as cayenne pepper or Old Bay seasoning. This would be a good way to go if you want the dish to have more of a spice kick.
• Q: Can I prepare these lobster tails ahead of time?A: The lobster tails can be prepared and marinated several hours in advance, but they should be grilled just before serving for maximum freshness.
• Q: Is there an alternative to grilling for cooking the lobster tails?A: Lobster tails can be broiled in the oven on high heat for around 8 to 10 minutes. You know the lobster is done when the meat is opaque.
• Q: How do I properly cut lobster tails before grilling?A: To remove the meat from the shell, use kitchen shears to cut down the top of the shell to the tail, and gently pull open the shell, lifting the meat slightly.

Substitutions and Variations

Can be substituted with olive oil for a different flavor profile: Unsalted butter.
Lime juice: Lime juice can be used as an alternative for a slightly different citrus kick.
Garlic: If fresh garlic is not available, you can use garlic powder, but it will have a mellower flavor than the fresh version.
Parsley, fresh: Dried parsley can be a substitute, but use less since it is more concentrated.
Paprika: For a smoky twist, use smoked paprika.

Pro Tips

1. To enhance the flavor, consider dry-brining the lobster tails by sprinkling them with a little salt 30 minutes before grilling. This helps season the meat throughout and can improve texture.

2. For a different flavor profile, consider adding a touch of smoked paprika or cayenne pepper to the basting sauce for a hint of smokiness or heat.

3. Instead of just using butter, try blending the melted butter with a bit of olive oil for a richer basting sauce that also helps prevent burning.

4. If possible, use a meat thermometer to ensure precise doneness. Insert it into the thickest part of the lobster meat; once it reads 145°F (63°C), your lobster is perfectly cooked.

5. Serve the lobster tails with a side of garlic aioli or a simple herb butter sauce for an added touch of luxury and flavor enhancement.