Ingredients:

  • 4 (6 oz / 170g) cold-water lobster tails
  • 2 tbsp (30ml) olive oil
  • ½ cup (115g) unsalted butter, softened
  • 1 tbsp (6g) fresh orange zest
  • 2 tbsp (30ml) freshly squeezed orange juice
  • 3 cloves (9g) garlic, minced
  • ½ tsp (1g) smoked paprika
  • ¼ tsp (1.5g) white pepper
  • 2 tbsp (8g) fresh parsley, finely chopped

Instructions:

  1. Using kitchen shears, cut straight down the center of the top shell of each lobster tail, stopping just before the tail fin. Gently pry the shell open and lift the meat upward to rest on top of the shell.
  2. In a small bowl, combine softened butter, orange zest, orange juice, minced garlic, smoked paprika, and white pepper. Whip with a fork until a smooth emulsion forms, then fold in the chopped parsley.
  3. Preheat grill to medium-high and lightly oil the grates. Place lobster tails shell-side down and brush a generous layer of orange butter over the exposed meat. Grill for 5–7 minutes.
  4. Carefully flip the tails and grill the meat side for an additional 2–3 minutes. Brush on a final layer of butter during the last 60 seconds of cooking.