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.
FOR THE PARSLEY BUTTER, SLOWLY MELT:
FOR THE LOBSTER, SPLIT:
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.
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.
% Daily Value*
Total Fat 36g 55%
Saturated Fat 22g 110%
Cholesterol 308mg 102%
Sodium 726mg 30%
Carbs 3g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.