Ingredients:

  • 4 large cold-water lobster tails (4–5 oz / 115–140 g each)
  • 1 tbsp (15 ml) extra virgin olive oil
  • 4 oz (115 g) unsalted butter, cubed
  • 4 cloves garlic, finely minced
  • 1 large lemon, zested and juiced (approx. 2 tbsp juice / 30 ml)
  • 1 tsp (5 ml) finely chopped fresh flat-leaf parsley
  • ½ tsp (2.5 ml) sweet paprika
  • ½ tsp (2.5 ml) sea salt (or to taste)
  • ¼ tsp (1.25 ml) freshly ground black pepper (or to taste)

Instructions:

  1. Thaw and Wash: If frozen, ensure tails are fully thawed (overnight in the fridge or submerged in cold water for 30 minutes). Rinse the tails under cold water and pat completely dry.
  2. Split the Shell (The Piggyback Method): Using sharp kitchen shears, cut straight down the top centre of the shell, starting near the fins and stopping just before the very end fan. Do not cut through the bottom membrane.
  3. Expose the Meat: Gently pull the shell apart where you cut. Carefully slide your finger underneath the meat to loosen it from the bottom membrane. Lift the meat through the cut opening and set it resting on top of the shell.
  4. Prepare the Baste: In a small saucepan, melt the butter over low heat. Once melted, stir in the minced garlic, lemon zest, paprika, salt, and pepper. Simmer gently for 1 minute until fragrant. Remove from heat and stir in the lemon juice and parsley. Set aside.
  5. Preheat the Grill: Preheat the grill to a medium-high heat (approx. 400°F / 200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
  6. Initial Sear (Flesh Down): Brush the exposed lobster meat very lightly with olive oil. Place the tails flesh-side down on the hot grill grates. Grill for 2–3 minutes until defined grill marks appear.
  7. Flip and Baste: Flip the tails so they are now shell-side down. The shell should be directly on the heat, and the meat is facing up.
  8. Cook and Baste Continuously: Immediately begin brushing the exposed meat generously with the lemon-garlic butter baste. Reserve about 2 tablespoons of the baste for serving.
  9. Monitor Doneness: Continue grilling, shell-side down, for an additional 5–7 minutes, basting every 1–2 minutes. The lobster is done when the shell is bright red and the meat is opaque white throughout. Check the thickest part of the tail; the meat should be firm and white.
  10. Rest: Remove the tails from the grill immediately and place them on a warm platter.
  11. Final Glaze: Drizzle the remaining reserved fresh butter baste over the tails. Serve immediately.