Description
A delicious recipe for grilling succulent lobster tails with garlic butter, perfect for summer evenings.
Ingredients
- 4 8-ounce lobster tails
- 1 tablespoon olive oil
- 0.5 teaspoon coarse kosher salt
- 0.5 cup unsalted clarified butter
- 4 cloves garlic, minced
- 1 tablespoon flat-leaf parsley, chopped
- 2 teaspoons lemon zest
- 0.25 teaspoon smoked paprika
Instructions
- Build the Brown Butter Baste: Begin by melting the unsalted clarified butter in a small saucepan over medium heat. Add the minced garlic and let it cook until fragrant, about 1-2 minutes, being careful not to let it burn. Stir in the chopped parsley, lemon zest, and smoked paprika.
- Butterfly the Lobster Tails: Take each lobster tail and, using kitchen shears, cut through the top shell lengthwise, stopping just before the tail end. Gently pull the shell apart and loosen the meat from the shell, keeping it attached at the end.
- Loosen and Skewer: Loosely skewer each lobster tail with a skewer or toothpick to help maintain their shape while grilling.
- Season and Grill with Confidence: Brush the lobster tails with olive oil and sprinkle with coarse kosher salt. Grill them for about 5-7 minutes, until the shells turn bright red and the meat becomes opaque. Flip over and brush with the brown butter baste, grilling for an additional 3-5 minutes.
- Butter Finish and Paprika Glow: Once fully cooked, drizzle any remaining brown butter over the tails for an irresistible finish.
Notes
For an elegant serving, consider serving the tails in their shells with lemon wedges on the side.
