Don’t be intimidated by lobster. This is one of the easiest, fanciest dinners you can grill.
THE MEAT: We buy our lobster tails frozen and let them thaw overnight, but if you live near the ocean and can get them fresh you should! Either way, you want lobster tails that are somewhere between 6 and 8 ounces. If you cut along the top of the tail but make sure to just go through the meat, the membrane on the bottom will keep it together and you can open the tail like a book.
THE METHOD: The trick is to cook the lobster tail over high heat for a few minutes and then transfer it away from the fire where it can finish cooking while you baste it with the seasoned butter a couple times. After you’ve grilled a lobster you will never want to boil them ever again. The flavor the grill adds make this decadent and expensive cut of meat seem well worth the price.
THE MEAL: Serve with copious amounts of melted butter, grilled lemons and some good bread. You don’t need much else when eating lobster. Pro-tip: steak needs to grill for about the same amount of time as a lobster tail, so if you are looking to impress somebody, turn this meal into surf and turf. Buy as many filets as you have lobster tails and ball out of control.
Grilled Lobster Tails
For the butter:
4 ounces (1 stick) butter
1 tablespoon honey
Juice of half a lemon
1 teaspoon garlic
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
Lobster tails, 6-8 ounces each
Salt and pepper to taste
½ lemon per tail
Set up your grill for direct and indirect grilling.
While the grill is warming, make the butter by adding all of the ingredients to a small saucepan over low heat, stirring as the butter melts. When it begins to bubble, remove from the heat. Reserve a few tablespoons for serving, and use the rest for basting.
Using a sharp knife and sturdy cutting board, cut down the center of the tail, slicing all the way through the meat but leaving the membrane on bottom intact. Season the flesh with salt and pepper.
Place the tails directly over the grill fire, flesh side down. Allow to cook for two minutes and then rotate them 45 degrees for even cooking and cook for additional 2 minutes.
Flip the tails, flesh side up, on the indirect side of the grill and baste heavily with the butter. Allow to cook for 3 minutes, give them another thorough basting and let them cook for another 3 minutes (so they cook for a total of around 10 minutes).