The centerpiece of our mothers day barbecue bash were grilled lobster tails. We’re used to eating lobster sauteed with ginger and scallions which is delicious, but grilled lobsters are on a whole other level. So sweet and juicy with fragrant smoky flavor, we kept this recipe simple to let the lobster meat shine. Grilling shellfish inside their shells protects it from drying out and infuses a smoky sweetness while retaining the texture. To keep the lobsters moist, a marinade of lemon juice, garlic, butter, and paprika was applied generously while grilling.
Being the bargain shoppers that we are, we bought frozen lobster tails for $4.99/lb at a local Vietnamese grocery store. Cheaper than steak! No one could honestly could tell the difference between frozen and fresh lobster and who cares…it’s lobster! It was so good, we almost ate the shell!
Grilled Lobster Tails
- 8 lobster tails
- 1 cup of melted butter
- ¼ cup of olive oil
- ½ cup of lemon
- 1 teaspoon of paprika
- 1 tablespoon of minced garlic
- pinch of salt and pepper to taste
After thawing in the fridge, rinse and butterfly the lobster tails. Lay the bellyside up. Pierce just proximal to the tail with a sharp knife and cut through the belly. When you get down to the shell, press hard to cut through. Kitchen sheers will also work nicely. Do not completely separate lobster tails. Gently expose part of the meat out along each tail and rinse again and pat dry.
Combine oil, lemon, butter, paprika, garlic and pinch of salt and pepper in mixing bowl. Brush marinade on lobster tails.
Grill the lobster with meat side down and frequently brush on the marinade. Cook the lobster tail until the meat is white and opaque and firm to touch, about 8-12 min depending on size.