Recipe courtesy of The Neelys
Total:
20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Special equipment: 4 metal skewers

Preheat your grill to direct medium-high heat.

In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.

Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.

Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.

Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

More from:

Grilling on TV

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Arepas with Octopus and Lobster Salad

Recipe courtesy of Bobby Flay

Lobster Mac and Cheese

Recipe courtesy of Ree Drummond

Grilled Asparagus

Recipe courtesy of Carol Kurt

Hot Lobster Roll with Lemon-Tarragon Butter

Recipe courtesy of Bobby Flay

Mustard Aioli Grilled Potatoes with Fine Herbs

Recipe courtesy of Bobby Flay

Grilled BBQ Potato Skins

Recipe courtesy of The Neelys

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking