Description
Grilled Lobster Tails with Garlic Butter Sauce
Ingredients
2 lobster tails
3 tbsp butter
2 cloves garlic (minced)
1 tbsp lemon juice
1 tsp paprika
1 tsp parsley (chopped, plus more for garnish)
Salt and pepper to taste
Instructions
Prepare the Lobster Tails
Use kitchen scissors to cut down the middle of the lobster shell, stopping at the tail. Gently pry open the shell and lift the meat slightly, resting it on top of the shell.
Season the Lobster
Brush the lobster meat with melted butter, paprika, salt, and pepper.
Grill the Lobster
Heat a grill to medium-high. Place the lobster tails meat-side down for 3–4 minutes, then flip and cook for another 4–5 minutes until the meat is opaque and cooked through.
Make the Garlic Butter Sauce
In a small saucepan, melt butter over low heat. Add minced garlic, lemon juice, and parsley, and stir until fragrant.
Serve with Sauce
Drizzle the garlic butter sauce over the grilled lobster tails and garnish with additional parsley for a fresh touch.
Pro Tip
Pair with a side of roasted vegetables
or creamy mashed potatoes
for a complete, indulgent meal!
Enjoy this restaurant-quality dish at home!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your lobster tails are fully thawed if frozen. Using sturdy kitchen shears, cut through the top of the shell lengthwise from the thick end to the tail fan, but do not cut through the tail or the bottom shell. Use your fingers to gently pry the shell open and loosen the meat. Lift the meat through the slit, resting it atop the split shell. Pat the meat dry. Preheat your grill to a consistent medium-high heat (about 375-400°F) and oil the grates. For the sauce, melt butter gently to avoid browning, then add garlic just until fragrant to prevent bitterness.
Serving Suggestions
Elevate your grilled lobster tails with thoughtful pairings. Serve alongside lemon wedges and the warm garlic butter sauce for dipping. For sides, consider grilled asparagus, a fresh arugula salad, or herbed rice pilaf. To create a surf-and-turf experience, add a grilled filet mignon or a few seared scallops. A crisp glass of Chardonnay or Sauvignon Blanc complements the rich, sweet lobster meat perfectly.
How-to Summary
In brief: Thaw tails, cut shell lengthwise and lift meat. Season meat with butter, paprika, salt, and pepper. Grill meat-side down for 3-4 minutes, then flip and grill 4-5 minutes more until opaque. Simultaneously, melt butter with garlic, lemon juice, and parsley for sauce. Drizzle sauce over finished lobster and serve immediately.
Frequently Asked Questions
1. How can I tell when the lobster tails are fully cooked?
The meat will turn from translucent to completely opaque and white. An instant-read thermometer inserted into the thickest part should read 140-145°F. The meat will also be firm to the touch.
2. Can I bake these instead of grilling?
Yes. Place prepared tails on a baking sheet and broil on high for 1-2 minutes, then bake at 425°F for 8-10 minutes, depending on size, until cooked through.
3. What’s the best way to thaw frozen lobster tails?
The safest method is to thaw them overnight in the refrigerator in a sealed container. For a quicker method, seal them in a plastic bag and submerge in cold water for 30-60 minutes.
4. Is it necessary to butterfly the tail?
Butterflying (lifting the meat on top of the shell) is highly recommended. It ensures even cooking, allows seasoning to penetrate, and creates an impressive presentation.
5. Can I make the garlic butter sauce ahead of time?
You can mix the ingredients ahead, but gently reheat it just before serving. Solidified butter can be gently melted again, but avoid high heat to prevent the garlic from burning.
Common Mistakes to Avoid
- Overcooking: This is the most common error, leading to tough, rubbery meat. Follow timing closely and use a thermometer.
- Not Preheating the Grill: A cold grill will steam the lobster instead of searing it, affecting texture and flavor.
- Using High Heat for the Sauce: Cooking the garlic butter sauce over high heat will burn the garlic, creating a bitter taste.
- Skipping the Butterflying Step: Leaving the meat inside the shell results in uneven cooking and makes seasoning less effective.
Conclusion
Grilling lobster tails at home is a straightforward yet luxurious culinary endeavor. By following the detailed steps, avoiding common pitfalls, and pairing your creation with the suggested sides, you can consistently achieve a restaurant-quality meal. The rich, sweet lobster paired with a simple garlic butter sauce is a timeless combination that is sure to impress. With this guide, you have all the knowledge needed to master this delicious dish.