Grilling lobster tails may seem intimidating, but the process is actually quite simple. The key is to properly prep and cook them — and you can’t go wrong with a garlic butter sauce!
Pat 4 lobster tails dry and arrange on a cutting board, hard shell side up. Using kitchen shears, cut lengthwise through the shell on each lobster tail to loosen the meat from the shell. Depending on the size of your lobster tails, you may have to break some of the shell to get the meat out. Work your thumb between the meat and the shell and carefully pry it apart. It’s important to not overcook lobster tails, or they will be chewy and rubbery. They are ready when the flesh turns a bright orange and is opaque.
To prepare the lobster tails for grilling, preheat a charcoal grill to medium high heat and add a few small pieces of apple wood chunks for added flavor. Make sure to use a chimney starter and don’t add any lighter fluid, as this will leave a nasty chemical taste on your food.
While the grill is heating, combine the melted butter with pressed garlic, lemon zest and parsley. This compound butter will be used to season the lobster tails while grilling and it can also be dipped into afterward. This butter recipe is versatile, too — you can easily swap out the parsley for herbs like rosemary, thyme or cilantro to create different variations on this delicious grilled lobster tails recipe!