Ingredients:

  • 4 medium frozen lobster tails (approx. 4–6 oz / 115–170 g each)
  • 1 tablespoon olive oil, plus extra for brushing
  • 4 tablespoons unsalted butter (56 g), softened or melted
  • 2 cloves garlic, minced finely
  • 1 teaspoon lemon zest (5 ml)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely snipped
  • ½ teaspoon smoked paprika (2.5 ml) (optional)
  • ½ teaspoon fine sea salt (3 g)
  • ¼ teaspoon freshly ground black pepper (1.5 g)

Instructions:

  1. Thaw the Lobster: If frozen, thaw tails slowly overnight in the refrigerator. Alternatively, place them in a sealed bag under cold running water for about 30–45 minutes until fully pliable. Rinse tails under cold water and pat completely dry.
  2. Prepare the Shell: Place the tail shell-side up on a cutting board. Use sharp kitchen shears to cut straight down the centre of the hard shell, starting from the thick end and stopping just before the tail fin. Do not cut the bottom membrane or the meat itself.
  3. Butterfly the Meat (The 'Piggyback'): Gently open the shell and loosen the meat from the inside edges using your fingers. Lift the meat entirely out of the shell, keeping the base attached at the fin.
  4. Position: Gently press the two halves of the shell together underneath the meat, and lay the meat on top of the shell gap. This creates the 'piggyback' presentation, exposing the meat fully for grilling.
  5. Combine Ingredients (Butter): In a small bowl, whisk together the melted butter, minced garlic, lemon zest and juice, parsley, chives, smoked paprika (if using), salt, and pepper.
  6. Pre-Season: Brush the exposed lobster meat lightly with olive oil (this helps prevent sticking). Reserve at least half of the garlic butter mixture for basting during the cooking process.
  7. Preheat the Grill: Heat the grill to medium-high heat (approx. 375°F to 400°F / 190°C to 205°C). Ensure the grates are clean and lightly oiled.
  8. Initial Grill: Place the lobster tails shell-side down directly over the heat. Cook for 5–6 minutes.
  9. Baste and Finish: After 5–6 minutes, carefully flip the tails so the exposed meat is now facing down. Baste the exposed meat generously with the reserved garlic-herb butter. Cook for another 2–4 minutes.
  10. Check Doneness: The lobster is done when the meat is opaque white throughout, firm to the touch, and registers an internal temperature of 140°F (60°C) at its thickest point.
  11. Rest and Serve: Remove from the grill immediately. Brush with any remaining melted butter and let rest for 1 minute before serving.