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Lunch / Dinner

Grilled Lobster Tails

Don’t reserve shellfish for your local seafood restaurant. It’s simple to cook, especially on the grill, even though it tastes like it took hours to make.

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Ingredients

FOR THE PARSLEY BUTTER, SLOWLY MELT:

FOR THE LOBSTER, SPLIT:

Instructions

For the parsley butter, slowly melt butter with garlic in a saucepan over low heat until fragrant, 3–5 minutes. Skim off and discard foam from the top; remove pan from heat. Reheat butter and stir in parsley just before serving.

Preheat grill to high. Brush grill grate with oil.

For the lobster, split lobster tails in half lengthwise, clean out the vein, if present, and pat dry; season with salt and pepper.

Grill lobster tails, covered, flesh side down, until flesh is cooked through and shells turn red, 8–10 minutes total (after about 6 minutes, turn lobsters onto their shells to finish cooking). Grill lemon halves about 5 minutes. Drizzle lobster tails with parsley butter and serve with grilled lemons.

Halved lobster tails cook faster. Split them on a cutting board, cracking through the shell.

Halved lobster tails cook faster. Split them on a cutting board, cracking through the shell.

To ensure the flesh cooks through, loosen it from the shell with your fingers, but don’t remove it.

To ensure the flesh cooks through, loosen it from the shell with your fingers, but don’t remove it.

Be sure to place the tails on the grill flesh side down. Flip tails onto the shell to finish cooking.

Be sure to place the tails on the grill flesh side down. Flip tails onto the shell to finish cooking.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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