Grilled Lobster Tails
The perfect grilled lobster tails. You cut a lobster tail in half. The tail protects the delicate meat from the dry heat. The thyme butter keeps it moist, allowing you to get the perfect grill marks on the lobster. The thyme butter delicately accentuates the sweet flavor of the lobster.
Servings 4
Ingredients
Lobster Tails
- 4 8 oz frozen lobster tails
Thyme Butter
- 1 stick Butter unsalted
- 2 tablespoon Fresh Lemon Juice approx 1/2 a lemon
- 2 teaspoon fresh thyme
- 1 clove Garlic minced
- Sea Salt to taste
Instructions
- Thaw lobster in the refrigerator (or if it's vacuumed packed - place in a bowl or sink of cold water).
- Cut down middle of the shell (with scissors), do not cut into the tail. With a sharp knife, cut the lobster tail in half, cutting through the bottom cartilage and through the tail.
Thyme Butter
- Melt butter in a small pan. Add fresh lemon juice, thyme & sea salt.
- Heat grill to medium high heat (450-500 degrees). Baste lobster and place on grill, shell side up. Grill for 5 minutes (this should create nice sear marks). Flip lobster, baste again. Grill 3-4 minutes longer or until flesh is opaque.
