Ingredients:

  • 4 (6 oz / 170g) cold-water lobster tails, thawed
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 3 tbsp unsalted butter, softened
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh lemon juice
  • ¼ tsp smoked paprika

Instructions:

  1. Use kitchen shears to cut down the center of the top shell of each lobster tail, stopping just before the bottom shell.
  2. Gently pry the shell open and lift the meat upward, resting it on top of the shell in the butterfly position.
  3. Pat the meat dry with a paper towel to ensure a better sear.
  4. In a small bowl, combine the softened butter, olive oil, minced garlic, chopped parsley, lemon juice, and smoked paprika; mix until a cohesive paste forms.
  5. Brush half of the garlic herb butter mixture over the exposed lobster meat and reserve the remainder.
  6. Preheat the grill to medium-high heat (approx. 400°F / 200°C) and lightly oil the grates.
  7. Place the lobster tails on the grill, flesh-side up, and grill for 5–7 minutes until the meat turns from translucent to an opaque, pearlescent white.
  8. During the last 2 minutes of cooking, brush the remaining garlic butter over the meat.
  9. Remove from heat once the internal temperature reaches 140°F (60°C) and let rest to reach a final internal temperature of 145°F (63°C).