Ingredients:

  • 4 (6 oz / 170g) cold-water lobster tails
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 lemon, halved
  • 1/2 tsp (3g) kosher salt
  • 4 tbsp (57g) unsalted butter, softened
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • 1/2 tsp (1g) onion powder
  • 1/4 tsp (0.5g) black pepper
  • 1 tbsp (15ml) fresh parsley, finely chopped

Instructions:

  1. Use kitchen shears to cut through the top center of the lobster shell, stopping just before the tail fin. Gently pry the shell open and lift the meat upward to rest on top of the shell. Brush the meat lightly with olive oil and a pinch of salt.
  2. In a small bowl, combine softened butter, minced garlic, smoked paprika, cayenne, onion powder, and black pepper. Stir until a smooth paste forms.
  3. Preheat the grill to high heat. Place the lobster tails flesh-side down directly on the grates and sear for 3–5 minutes without moving them until a deep char develops.
  4. Flip the tails shell-side down. Spoon the spiced garlic butter generously over the charred meat. Close the grill lid and cook for another 3–5 minutes, or until the internal temperature reaches 140°F (60°C).
  5. Remove from heat and immediately garnish with chopped parsley and a squeeze of fresh lemon juice.