Ingredients:

  • 2 large, fresh or frozen lobster tails (approx. 10–12 oz / 280–340g each)
  • 1 Tbsp (15 ml) neutral high-heat oil (e.g., grapeseed or canola)
  • Pinch of sea salt and freshly cracked black pepper
  • 4 Tbsp (60g / 1/4 cup) unsalted butter, softened (for baste)
  • 2 large cloves garlic, finely minced
  • 1 tsp (5g) fresh lemon zest
  • 1 Tbsp (15 ml) fresh lemon juice
  • 1 Tbsp (8g) fresh parsley, finely chopped
  • 1/2 tsp (2g) dried oregano (optional)
  • 2 Tbsp (30g / 1/8 cup) unsalted butter, melted (for brushing after grilling)
  • Extra lemon wedges, for serving

Instructions:

  1. If frozen, thaw the lobster tails completely overnight in the fridge or in a sealed bag under cold running water. Pat the shells and meat completely dry with kitchen roll.
  2. In a small bowl, combine the softened butter, minced garlic, lemon zest, lemon juice, parsley, and oregano (if using). Season lightly with salt and pepper. This is the compound butter. Set aside.
  3. Place the tail, shell-side up, on a cutting board. Using sturdy kitchen shears, cut straight down the centre of the top shell, starting near the base and stopping just before the tail fin. Do not cut the bottom shell or the meat.
  4. Using your fingers, carefully pry the shell open where you cut. Gently slide a spoon beneath the meat, loosening it from the bottom shell.
  5. Lift the entire piece of lobster meat out of the shell, keeping the base attached near the fin. Place the meat over the cut shell, closing the shell underneath it. Gently score the top of the meat lightly (this helps the butter penetrate).
  6. Brush the exposed meat lightly with the 1 Tbsp of neutral oil and season with salt and pepper.
  7. Set up your grill for medium-high heat (approx. 400°F / 200°C). If possible, set up a two-zone fire (direct heat and indirect heat). Clean and oil the grill grates thoroughly.
  8. Place the lobster tails meat-side down directly over the direct heat zone. Grill for 2 to 3 minutes, just until you achieve a light char and the meat starts to turn opaque.
  9. Flip the tails so they are shell-side down. Move the tails over to the indirect heat zone (or turn heat down slightly).
  10. Brush the exposed meat generously with the Lemon-Garlic Compound Butter. Close the lid and continue cooking for 5–7 minutes, basting once more halfway through.
  11. Check for doneness: The shell should turn a vibrant red, and the meat should be opaque and firm. Insert an instant-read thermometer into the thickest part of the meat (avoiding the shell). The ideal internal temperature is 140°F (60°C).
  12. Remove the lobster immediately from the grill and place them on a platter. Brush the meat with the 2 Tbsp of plain melted butter.
  13. Let the lobster rest for 2 minutes before serving straight away with extra lemon wedges.