From tasty shrimp to sultry salmon and succulent lobster, this year’s grilling is all about seafood. These juicy lobster tails are a grilling recipe that will leave you feeling like you are chilling at the beach. Warning! Your mouth will water.
Men have been grilling since the beginning of time. From fire pits to modern grills, they are the kings of fire. Although some still crave cooking over the open flame, there are many different styles of grilling. Today, we have the green egg, hibachi, flattop, gas, electric, and charcoal-burning grills. With so many options, there’s no excuse not to try this tasty recipe that everyone will enjoy.
The modern grill we use today was invented by George Stephen in 1952. He was a welder at Weber Brothers Metal Works in Illinois. He cut a metal buoy in half, welded three steel legs onto the dome, and then used the top half as a lid to the grill, creating a dome-shaped grill. Today, the Weber grill is still one we have.
So, while the weather is sunny and the grill is burning hot, sink your teeth into a juicy lobster tail with friends and family.
Ingredients:
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Olive oil for brushing
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1 stick (8 tablespoons) unsalted butter
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2 cloves garlic, very finely chopped or grated
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1 teaspoon grated lemon zest plus 2 tablespoons juice
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1/4 cup chopped fresh Italian parsley
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2 tablespoons chopped fresh chives
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Pinch of cayenne pepper
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Four 8-ounce frozen lobster tails, thawed (These are the most ready available option)
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Kosher salt
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Wooden or metal 12” skewers
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Directions:
If using wooden skewers, soak them in water for 30 minutes before grilling.
To start the grill, brush the grill grates with oil and prepare the grill for medium-high heat.
Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until sizzling for about 30 seconds. Remove and stir in the lemon zest and juice. Let cool slightly for about 5 minutes, then stir in the parsley, chives, and cayenne. Keep warm.
Using a pair of kitchen shears, cut lengthwise through the top of the lobster shells, then pull the shells apart slightly to expose the lobster meat. Use a knife to cut almost but not entirely through the tails and push the cut sides open slightly. Insert a skewer lengthwise through each side of the tails to keep them from curling during grilling. Brush all over with olive oil and sprinkle lightly with salt.
Grill the tails meat-side down until the shells begin to turn red all over, 4 to 5 minutes. Flip, then brush the meat generously with the butter. Cover with the lid and grill until the meat has just turned white, about 3 minutes. Flip again, brush again with the butter, and grill until the shells are bright red and the meat has just been cooked for about 1 minute more.
Remove the skewers and serve with any extra warm butter on the side.
The total time to cook is about 25 minutes, yielding a serving of 4.
For something sweet and tangy to pair with the tails, try grilled peaches al a mode or with homemade whipped cream and honey. Surfs up, dudes!