Ingredients:

  • 2 lobster tails (6-8 ounces each), thawed if frozen (170-230g each)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter, softened (57g)
  • 2 cloves garlic, minced (2 cloves)
  • 2 tablespoons fresh parsley, finely chopped (30 ml, tightly packed)
  • 1 tablespoon fresh chives, finely chopped (15 ml, tightly packed)
  • 1/2 teaspoon lemon zest (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
  • Pinch of salt

Instructions:

  1. Using kitchen shears or a sharp knife, cut through the top shell lengthwise, starting just behind the head and stopping just before the tail fin. Gently spread the shell open and loosen the lobster meat from the shell. Lift the meat slightly, leaving the end connected to the tail.
  2. In a small bowl, combine softened butter, minced garlic, parsley, chives, lemon zest, red pepper flakes (if using), and a pinch of salt. Mix well until evenly combined.
  3. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Clean and lightly oil the grill grates.
  4. Brush the lobster meat with olive oil, and season generously with salt and pepper.
  5. Place the lobster tails on the grill, meat-side up. Grill for 5-7 minutes, then flip and grill for another 3-5 minutes, or until the lobster meat is opaque and firm to the touch. The internal temperature should reach 135-140°F (57-60°C). Avoid overcooking!
  6. During the last 2-3 minutes of grilling, baste the lobster meat generously with the garlic herb butter.
  7. Remove the lobster tails from the grill and let them rest for a minute or two. Serve immediately with any remaining garlic herb butter.