Grilled Lobster tails are so good! They are very easy to make also. Today, I’ll teach you how to make them so that you don’t over cook them. I will also teach you a delicious garlic butter glaze that will set them off and make for a perfect pairing for your steak.
- 1.5 sticks unsalted butter
- 3-4 lemons
- 2 cloves of garlic, finely minced
- Pinch of cayenne
- Half a handful of parsley, chopped
- The Rub
- 4 lobster tails
Start some coals on one side of your grill and let it heat up to 350-400 degrees while you prepare the rest of your ingredients.
Begin by combining the butter, minced garlic, cayenne, chopped parsley, salt, and pepper in a foil pan. Squeeze in the juice of two lemons and add the rinds as well.
Put the pan on the grill, opposite of the coals, and let the butter melt and flavors combine while you prepare the lobster tails.
Cut straight down the top of the shell. Break the first section completely off, then gently pry open the rest of them, leaving them attached.
Slide your thumb under the bottom of the meat to break it away from the shell and push up on it to release it entirely. Pull the meat up and set it on top of the shell for a beautiful presentation.
Squeeze some fresh lemon juice over the lobster tails and sprinkle on some of The Rub.
Since the tail meat is sitting on top of the shells, they can be cooked directly over the coals, but they’ll still get indirect heat.
Cook for about a minute and a half to two minutes per ounce, basting with the garlic butter after about three minutes and every minute and a half after that.
As you approach the end of your cook, be sure to check the internal temperature and pull the tails off as soon as they hit 140 degrees. Any longer and they could seize up, giving them a tougher texture.
For a garnish, take the lemon halves from your butter pan and grill them face down until charred.
Add one last drizzle of garlic butter and squeeze your grilled lemons over the tails for the finishing touch.