Grilled Lobster Tails
Grilling lobster tail is an easy and delicious way to enjoy dinner, the hardest part about lobster is cutting through the shell to expose the meat to the grill. When you cut through the shell, it also provides the perfect place to stuff with butter, herbs and spices to take grilled lobster to new heights! Butter, smoke from the grill and a few simple ingredients like sea salt and lime make for a simple yet gourmet meal.
Servings: 4 grilled lobster tails
Ingredients
- 4 lobster tails- cut through the tail lengthwise to expose the meat to the grill
- ½ stick butter divided into 4 pats
- 1 lime sliced- for placing onto the lobster
- 2 cloves garlic minced
- sea salt
Instructions
- The recipe and method is very easy so the first step is to prepare your grill. You'll want to grill the lobster tails on direct heat at a temp of about 350-400 degrees.
- Use a sharp pair of kitchen shears to cut a slit down the back of the lobster tail to the tail fan. I added minced garlic, a sprinkle of seat salt, a pad of butter and a lime slice onto the lobster meat underneath the shell so it could bath in citrus garlic butter goodness while on the grill.
- Oil your grill grates with a high heat oil like peanut oil so the lobster will not stick to the grill grates. Place the tails cut side down on the grill on direct heat, and grill for about 3 minutes or until the meat has begun to turn pink, then flip them over to ensure the other side has gotten heat from the grill, temp your meat as soon as it starts to turn pink to test for internal doneness- don't let the lobster go past 140 internal degrees. Lobster tails are done when an internal read thermometer like a thermapen reads 145 degrees (affiliate link).
Notes
Pairs great with Grilled Romaine or my Charleston Style Coleslaw, which also keeps it low carb!