Ingredients
- 2 Lobster tails
- 1 ½ tablespoon butter, divided
- pinch celtic sea salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon white pepper
Instructions
- Preheat grill to high – 400+ degrees.
- With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat. Devein and remove any grit if needed.
- Carefully pull shell down, so meat looks like it is sitting on top of shell and open.
- Optional: slide a lemon wedge or two under the lobster meat in between the meat and the tail.
- In a small pot, combine lemon juice, butter, salt, pepper, garlic, and paprika.
- Brush butter and herb mixture over lobster tails, reserving half the butter mixture to baste during grilling.
- Place tails on grill, in the shell. Grill 4 minutes per side, basting with butter as you flip lobster tails to other side on grill.
- Cook to bright white and opaque, 135-140 degrees Fahrenheit.
- Remove and serve immediately with drawn butter.
