Recipe courtesy of Amy Stevenson for Food Network Kitchen

The Best Grilled Lobster Tails

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Grilled lobster tails are the ultimate summer extravagance, so you'll want to make sure to treat them right. This method assures tender and juicy lobster meat cradled in a shell brimming with garlicky, herby butter. We start with frozen tails because that's what's most reliably available, but if you have access to fresh, by all means use them.



Special equipment:
8 wooden or metal skewers, at least 12 inches long
  1. If using wooden skewers, soak them in water for 30 minutes before grilling.
  2. Prepare a grill for medium-high heat and brush the grill grates with oil.
  3. Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until sizzling, about 30 seconds. Remove and stir in the lemon zest and juice. Let cool slightly, about 5 minutes, then stir in the parsley, chives and cayenne. Keep warm.
  4. Using a pair of kitchen shears, cut lengthwise through the top of the lobster shells, then pull the shells apart slightly to expose the lobster meat. Use a knife to cut almost but not completely through the tails and push the cut sides open slightly. Insert a skewer lengthwise through each side of the tails to keep them from curling during grilling. Brush all over with olive oil and sprinkle lightly with salt.
  5. Grill the tails meat-side down until the shells begin to turn red all over, 4 to 5 minutes. Flip, then brush the meat generously with the butter. Cover with the lid and grill until the meat has just turned white, about 3 minutes. Flip once more, brush again with the butter and grill until the shells are bright red and the meat is just cooked through, about 1 minute more.
  6. Remove the skewers and serve with any extra warm butter on the side.