If there’s one food that my mother and I go crazy for, it’s lobster. Over the summer my mother and I decided to treat ourselves to a lobster dinner. We got the tails on sale at Sunflower Market ($5 for a 4 oz. tail!) and decided to grill them one summer night. Lobster tails are quite simple to grill and you can do it with or without a skewer. You can prepare the tails however you like, but we prepared them the traditional way a Maine lobster is served- with lemon and butter. Pair them with Cajun rice or a light salad like we did and you’re set! We also bought a bottle of Pinor noir for the occasion
Grilled Lobster Tails
- 4 lobster tails
- 1/2 stick of melted butter
- lemon juice
Using a pair of shears, cut the front of the lobster tail down the middle until you reach the end of the tail.
Place the tails on the grill on medium heat with the front side facing down. Cook for 8 minutes and then brush the lemon and butter on the front of the lobster. Make sure to keep the grill cover closed. Cook for another 8 minutes on the same side. (If you use a skewer you can flip the tail to the other side. We didn’t flip them and they turned out fine)
Take off the grill once they’re done and brush another layer of lemon and butter on the tail. Allow the tails to cool at least 5 minutes before serving. Peel back the shell from the front to get the meat out of the tail.
Remove the meat from the shells and serve with your choice of side. We added a cherry tomato feta salad to go with our tails and it complemented the lobster wonderfully