Recipe courtesy of The Neelys
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
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.

My Private Notes

Add a Note
More from:

Grilling on TV

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Grilled Spiny Lobsters with Bahamian Curry Sauce

Recipe courtesy of Bobby Flay

Grilled Fruit Clafoutis

Recipe courtesy of Alton Brown

Grilled Shrimp with Tomato and Feta

Recipe courtesy of Bobby Flay

Uncle Wilson's Grilled Onions

Recipe courtesy of Trisha Yearwood

Fish with Grilled Fruit Salsa

Recipe courtesy of Guy Fieri

Grilled Pizza -Three Ways

Recipe courtesy of Alton Brown

Grilled Brioche "S'mores"

Recipe courtesy of Danny Boome

Grilled Blueberry-Almond Cobbler

Recipe courtesy of Aida Mollenkamp

Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories