Grilled Lobster Tail
Split lobster tails brushed with olive oil, seasoned with kosher salt, and grilled until opaque, then finished with melted butter and lemon.
Equipment
- Outdoor grill
- Kitchen shears
- Pastry brush
- Instant read thermometer
Ingredients
Main Ingredients
- 4 lobster tails 5 to 6 ounces each
- 2 tbsp olive oil
- 1 tsp kosher salt
- 4 tbsp unsalted butter melted, for serving
- 1 lemon cut into wedges
Instructions
Cooking
- Heat. Preheat the grill to medium high heat.
- Split. Cut each shell lengthwise with shears and loosen the meat.
- Season. Brush the meat with olive oil and sprinkle with salt.
- Grill. Cook cut side down 5 to 7 minutes, then flip and cook 3 to 5 minutes more.
- Serve. Brush with melted butter and serve with lemon wedges.
Notes
Substitutions: Add minced garlic or chopped parsley to the melted butter for extra flavor.
Tips: Pull the tails as soon as the meat turns opaque and reaches 145 degrees F.
Storage: Refrigerate cooked meat for up to 2 days and reheat gently in butter.
Nutrition is calculated for 1 of 4 servings and is an estimate.