Ingredients:

  • 4 cold-water lobster tails (6-8 oz each)
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Smoked paprika
  • 0.5 tsp Sea salt
  • 0.25 tsp White pepper
  • 4 tbsp Unsalted butter, melted
  • 3 cloves Garlic, grated into a paste
  • 1 tbsp Fresh parsley, finely minced
  • 1 tsp Lemon zest
  • 0.5 tsp Red pepper flakes

Instructions:

  1. Using heavy-duty kitchen shears, cut down the center of the hard top shell all the way to the base of the tail, being careful not to cut the meat. Use your thumbs to gently pry the shell open and lift the lobster meat upward, resting it on top of the closed shell (butterfly method).
  2. Pat the lobster meat completely dry with paper towels. Lightly brush the meat with extra virgin olive oil and season evenly with the smoked paprika, sea salt, and white pepper blend.
  3. In a small bowl, whisk together the melted unsalted butter, grated garlic paste, minced parsley, lemon zest, and red pepper flakes to create the basting sauce.
  4. Preheat the grill to medium-high heat (approx. 400°F). Place the lobster tails meat-side down directly onto the grates. Grill for 2 minutes until distinct charred grill marks appear and the meat turns opaque.
  5. Flip the tails over so the shell side is on the grates. Generously baste the meat with the garlic butter mixture. Close the grill lid and cook for another 4 minutes, or until the internal temperature reaches 140°F (60°C).