Ingredients:

  • 4 (6 oz / 170g) cold-water lobster tails
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) coarse black pepper
  • 4 tbsp (57g) unsalted butter, softened
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1/4 tsp (1g) paprika

Instructions:

  1. Using kitchen shears, snip the top of the lobster shell lengthwise down the center, stopping just before the tail fin. Gently pry the shell open and lift the meat to sit on top of the shell, keeping the tail attached. Pat the meat dry with a paper towel and season lightly with salt and pepper.
  2. In a small bowl, combine the softened butter, minced garlic, lemon juice, zest, parsley, and paprika. Mash with a fork until the mixture is a cohesive, velvety paste.
  3. Preheat your grill to medium-high heat (approx. 400°F / 200°C) and lightly oil the grates. Generously brush the top of the lobster meat with the herb garlic butter.
  4. Place the tails shell-side down on the grill. Close the lid and cook for 5–8 minutes until the meat is opaque white and reaches an internal temperature of 140°F (60°C).