Grilled Lobster Tails Garlic (Print-Friendly Version)
Lobster tails grilled and glazed with a garlic lemon butter sauce delivering fresh, rich flavors.
# Ingredients Required:
→ Seafood
01 -
4 lobster tails, 140-170 grams each, thawed if frozen
→ Sauce
02 -
60 milliliters unsalted butter, melted
03 -
3 cloves garlic, finely minced
04 -
Zest of 1 lemon
05 -
Juice of 1 lemon
06 -
1 tablespoon fresh parsley, finely chopped, plus extra for garnish
→ Seasoning
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
15 milliliters neutral oil (canola or avocado) for brushing
# Detailed Directions:
01 -
Completely thaw lobster tails if frozen. Pat dry thoroughly. Using kitchen shears, cut lengthwise through the top shell, stopping before the tail fin. Gently lift the meat through the slit and rest it atop the shell, leaving it attached at the base.
02 -
Brush exposed lobster meat lightly with neutral oil. Season evenly with salt and freshly ground black pepper. Set aside while heating the grill.
03 -
Preheat grill to medium-high heat, approximately 230-260°C. Clean and oil grates to prevent sticking.
04 -
Melt butter in a small saucepan over low heat. Add minced garlic and lemon zest, cooking for about 1 minute until fragrant. Remove from heat, then stir in lemon juice and chopped parsley.
05 -
Place lobster tails shell-side down on grill grates. Close lid and cook for 4-5 minutes. Brush generously with garlic lemon butter sauce. Flip tails flesh-side down and grill for another 4-6 minutes, basting once more. Cook until meat is opaque, firm, lightly charred, and internal temperature reaches 57-60°C.
06 -
Transfer tails to a serving platter. Drizzle with remaining garlic lemon butter sauce, garnish with additional parsley, and serve with lemon wedges.
# Helpful Advice:
01 -
Ensure lobster tails are fully thawed to guarantee even cooking. Adjust grilling times according to tail size for optimal doneness. Continuous basting enhances moisture and flavor.