Grilled Lobster Tails

1. Stage

Thaw the lobster tails: Place the frozen tails in the refrigerator overnight. To thaw on the same day, place the tails in a sealed plastic bag and submerge in cold water until completely thawed, 30 to 45 minutes.

2. Stage

Preheat the grill: Preheat a gas grill (direct heat) to 350°F to 400°F. For a charcoal grill, let the coals burn for about 10 minutes, and keep a cooler zone of indirect heat if the fire becomes too hot and it looks like the tails might burn.

3. Stage

Make the herb butter: In a small saucepan set over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute. Stir in the wine, chives, and parsley.  Remove from the heat and set aside 1/4 cup of the herb butter to drizzle over the cooked lobsters once you are ready to serve.

4. Stage

Butterfly the lobster tails: With kitchen shears or a sharp knife, cut a slit down the center of the hard shell to the tail (don’t cut all the way through.) Use a knife to cut the meat along the same path as the shell cut line, being careful not to slice all the way through the lobster. Gently open the shell like a book, keeping the back of the meat connected to the under-shell. 

5. Stage

Grill the lobster tails: Coat the flesh side of the tails with olive oil. Season with salt and pepper. With tongs, set the tails on the grill with the flesh side down, close the lid, and grill for approximately 5 minutes.  Open the lid and using a pair of tongs flip the tails over. Use a pastry brush to baste the lobster meat with the herb butter from the saucepan, close the lid, and continue to cook for another 3 to 4 minutes, or until a thermometer inserted into the center of the tail registers 135°F to 140°F. 

6. Stage

Serve lobster tails: Transfer the lobster tails to a serving platter or individual plates, and drizzle with the reserved 1/4 cup garlic herb butter. Serve with lemon wedges. Did you love the recipe? Leave us stars below!