Grilled Lobster Tail
What better way to wish Dad a happy Father’s Day than with a meal straight off the grill? Whether it’s steak, chicken, or pork chops, anything smoky and charred is sure to be a hit. If you’re looking to make the day extra special, try treating him to grilled lobster tails. They’re quick to cook and add a touch of luxury to any summer dinner.
Ingredients
For the Grilled Lobster:
- 8 12-inch skewers
- 4 lobster tails
- 1/2 lemon, juiced
- 1 clove garlic, chopped
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. crushed red pepper, optional
- Lemon wedges
For the Garlic-Herb Butter:
- 1 stick salted butter, melted (1/2 cup)
- 1 clove garlic, finely chopped
- 1 Tbsp. chopped chives
- 1/2 lemon, juiced
Instructions
- For the grilled lobster: If using wooden skewers, place in water. Preheat a grill or grill pan to medium-high heat (400 to 450°). Oil the grill grates well.
- Cut down the center of the top of lobster shell using strong kitchen scissors. Make a cut through the center of the meat, using a knife, to a depth of about halfway through the flesh.
- Combine the lemon juice, garlic, olive oil, salt, black pepper, and crushed red pepper in a large bowl. Add the lobster and toss well to coat. Cover and refrigerate for 15 minutes.
- For the garlic-herb butter: Meanwhile, melt the butter. Stir in the garlic, chives, and lemon juice.
- Remove the lobster from the marinade. Insert two skewers lengthwise through the lobster meat on either side of the cut. (This keeps the lobster flat when grilled and helps it to cook evenly).
- Place the lobster in the grill pan or on the grill over direct heat. Grill cut side down for about 6 minutes, until lightly charred. Flip and cook 5 to 6 more minutes until the lobster is firm and opaque. Remove from heat and serve immediately alongside lemon wedges and garlic-herb butter for dipping.
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