Another great option for summer grilling is lobster tails. Lobster can be a bit expensive where I live so I only prepare it occasionally but when I do it is a real treat. If you have wondering how to grill lobster tails, the truth is, it is very easy. If you have access to fresh lobster, that’s perfect but if you live in a place like I do, you will probably have to get it frozen. You will want it thawed when grilling. I just left mine in the refrigerator overnight. The lobster tails are cut in half and then brushed with a garlic butter sauce and grilled. Just be careful not to overcook the lobster. Enjoy.
- 1 stick salted butter
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped chives
- 1 garlic clove (minced)
- Dash of hot sauce
- Ground black pepper
- 4 (7 ounces) lobster tails
- Melt the butter in a microwave-safe dish. Stir in lemon juice, chives, garlic, hot sauce, and pepper. Reserve half of the garlic butter for dipping in a separate bowl.
- Using kitchen shears, butterfly the lobster trails down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Inset a metal skewers so that the lobster tail stands straight. (You can also just cut the lobster tail down the middle if you want all the way through, making two halves).
- Brush the lobster tails with some of the garlic butter. Grill the lobster tails over medium high heat for about 5 minutes or until the shells are bright in color. Brush with the garlic butter again. Continue to grill for about 4 minutes or until the lobster meat is opaque in color.
- Serve with the reserved garlic butter.