Best Lobster Tail
Perfectly grilled or broiled, these succulent lobster tails are bathed in garlic butter and fresh herbs, making them a show-stopping dish that’s easy to prepare.
Ingredients
Protein
- 2 tails lobster (6-8 ounces each)
Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
Spices
- to taste salt
- to taste pepper
Toppings
- 1 tablespoon fresh parsley (finely chopped)
- Lemon wedges (for serving)
Instructions
Preparation
- Preheat the grill to medium-high heat (about 400°F/200°C). If using a broiler, preheat it as well.
- Prepare the lobster tails by cutting the top shell lengthwise down the middle with kitchen scissors, stopping just before the tail fin.
- Gently pull apart the shell and lift the lobster meat out, resting it on top of the shell.
- In a small mixing bowl, melt the butter. Stir in the minced garlic, chopped parsley, lemon juice, and season with salt and pepper.
- Brush the garlic herb butter mixture generously over the lobster meat and inside the shell.
Cooking
- Place the lobster tails on the grill or under the broiler. Grill for about 5-7 minutes, basting occasionally, until the meat is opaque and firm (internal temperature should reach 140°F/60°C).
- Once cooked, remove the lobster tails and let them rest for a couple of minutes.
Serving
- Serve warm with lemon wedges on the side.
Notes
Ensure your grill is adequately preheated for even cooking. Don’t overcook; lobster becomes tough when overdone. Use thick, high-quality lobster tails for the best texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.