Grilled Lobster Tails this restaurant-quality dish can be made at home in 20 minutes. Lobster meat is tender, succulent and a healthy protein-packed with plenty of nutrients.
- 4 Lobster tails (10 oz each)
- 2 tbsp unsalted butter melted
- 2 tbsp olive oil
- 2 tsp Lemon juice
- 1/2 tsp ground black pepper
- Fresh parsley for garnish, chopped
- Fresh lemon wedges for serving
Using kitchen shears, start at the end opposite the caudal fin, cut the upper shell lengthwise toward the center, continuing down until you reach the tail, but do not cut off the tail. Make sure the lobster meat is intact.step 2
You may find a black digestive tract running through the upper part of the meat. Remove it with a paper towel, then rinse and dry the lobster tail and its exposed flesh.step 3
Use your thumb and fingers to carefully open the top shell, then gently pull the lobster flesh up to separate it from the bottom shell, leaving the end of the caudal fin intact. The meat should lift easily from out of the shell but will still be connected at the end. Gently push the lower shells together, then place the row of meat on top.step 4
Preheat the grill to medium heat.step 5
In a small bowl, whisk together the olive oil, butter, lemon juice, and pepper. Brush butter mixture over lobster meat.step 6
Grill the lobster meat side down for 4-5 mins. Turn the tails over and continue grilling for 2-4 mins, or check with an instant read thermometer, until the internal temperature reaches 135-140℉ for best results.step 7
Sprinkle parsley over the lobster meat and serve with fresh lemon wedges on the side. Enjoy.
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