Grilled Rock Lobster Tails

4 rock lobster tails

4 tablespoons unsalted butter, melted

2 garlic cloves, minced

1 tablespoon lemon juice

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes, optional

Chopped parsley, for garnish

Lemon wedges, for serving

Prepare the Lobster Tails. Use kitchen scissors to cut through the top shell lengthwise down to the tail, being careful not to cut into the meat. Gently pull apart the shell to expose the lobster meat. Lift the meat slightly, resting it on top of the shell for presentation, but keep it attached at the tail.

Make the Butter Basting Sauce. In a small bowl, mix the melted butter, minced garlic, lemon juice, paprika, salt, black pepper, and red pepper flakes (if using).

Preheat the Grill. Preheat your grill to medium-high heat (about 375°F-400°F). Lightly oil the grill grates to prevent sticking.

Grill the Lobster Tails. Brush the lobster meat generously with the butter mixture. Place the lobster tails flesh-side down on the grill and cook for 3-4 minutes. This gives the meat a slight char. Flip the tails shell-side down, brush with more butter, and cook for another 4-6 minutes until the meat is opaque and firm. Use an instant-read thermometer to ensure the internal temperature reaches 135°F-140°F.

Garnish and Serve. Remove the lobster tails from the grill and brush with any remaining butter sauce. Sprinkle with chopped parsley for a fresh finish. Serve with lemon wedges on the side for squeezing over the meat.

Don’t overcook. Lobster becomes rubbery if overcooked, so keep an eye on it.

For extra flavor, add a bit of cayenne or Old Bay seasoning to the butter mixture.

If you don’t have a grill, you can broil the lobster tails in the oven on high heat for similar results.