Grilled Lobster Tails with Garlic Butter Sauce and Lemon

Detailed Steps:

Prepare the Lobster Tails:

• Using a sharp kitchen knife or kitchen shears, carefully cut each lobster tail in half lengthwise, ensuring the meat is exposed while keeping the shell intact. Rinse the lobster tails under cold water and pat dry with paper towels.

Preheat the Grill:

• Preheat your grill to medium-high heat (around 200-230°C or 400-450°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.

Make the Garlic Butter Sauce:

• In a small saucepan, melt the butter over medium heat. Once melted, add the minced garlic to the butter and sauté for 1-2 minutes until fragrant. Remove from heat and set aside.

Season the Lobster Tails:

• Season the exposed lobster meat with salt and pepper to taste. Brush the garlic butter sauce generously over the lobster meat, ensuring each piece is coated evenly.

Grill the Lobster Tails:

• Place the seasoned lobster tails, shell side down, onto the preheated grill. Close the grill lid and cook for approximately 5-6 minutes, or until the lobster meat is opaque and slightly charred around the edges. Avoid overcooking to maintain the tender texture of the lobster meat. As mentioned, you can also do this in the oven if grilling is not an option for you.

Baste with Butter Sauce:

• Throughout the grilling process, baste the lobster tails with the remaining garlic butter sauce using a basting brush. This will enhance the flavor and keep the meat moist.

Grill the Lemon Slices:

• While the lobster tails are grilling, you can also grill the lemon slices for added flavor. Simply place the lemon slices directly on the grill for 1-2 minutes per side, until they develop grill marks and release their juices.

Serve:

• Once the lobster tails are cooked through and lightly charred, remove them from the grill. Transfer the grilled lobster tail halves to a serving platter and garnish with the grilled lemon slices. Serve immediately, drizzling any remaining garlic butter sauce over the lobster tails for an extra burst of flavor.

Pairing Ideas:

This time, we enjoyed this dish with a side of baked Coquilles St Jaques and a potato salad (see My Sister's Famous Potato Salad), but here are some additional options:

• Serve alongside a crisp green salad dressed with a citrus vinaigrette to balance the richness of the lobster.
• Accompany with grilled asparagus or roasted vegetables for a well-rounded meal.
• Pair with a chilled glass of white wine, such as Chardonnay or Sauvignon Blanc, to complement the seafood flavors.

I hope you enjoy this grilled lobster tail halves with garlic butter sauce and lemon, a tantalizing dish that celebrates the elegance of seafood and the joys of outdoor grilling!