Ingredients
Equipment
Method
- Cut down the center of the hard top shell using sharp kitchen shears, stopping just before the tail fin.
- Melt the unsalted butter in a small saucepan and whisk in the freshly minced garlic and chopped parsley.
- Brush the exposed lobster meat generously with the warm garlic herb butter using a silicone basting brush.
- Set your outdoor grill to medium-high heat, aiming for a steady temperature of around 400 degrees Fahrenheit.
- Place the prepared tails meat-side up directly on the hot grates and cook for about 8 to 10 minutes, basting halfway through.
- Remove the seafood from the grill immediately and drizzle any remaining garlic butter directly over the hot meat.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat to prevent rubbery meat.