Grilled Lobster Tails

Make these grilled lobster tails with garlic herb butter on the barbecue. It's the supper you've been missing from the summer. Serve with a side salad, coleslaw, or corn on the cob.

Ingredients :

• 4 (4 ounce) frozen lobster tails

• 6 tablespoons unsalted butter, cut into chunks

• 1 clove garlic, minced

• 1/4 cup dry white wine

• 2 tablespoons chives, chopped

• 2 tablespoons parsley, chopped

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• Lemon wedges, for serving

STEPS :

     1. Thaw the lobster tails : 

Overnight, put the frozen tails in the fridge. Place the tails in a zipped plastic bag and thaw them in cold water for 30 to 45 minutes if you want to do it the same day.

     2. Preheat the grill :

Set a gas grill to direct heat and preheat it to 350° to 400°F. If you're using a charcoal grill, let the coals burn for about 10 minutes. If the fire gets too hot and it seems like the tails might burn, maintain a cooler zone of indirect heat.

     3. Make the herb butter :

In a small pan over medium heat, melt the butter. The garlic should be added and simmered for about a minute, or until aromatic. Add wine, chives, and parsley after stirring.

When you are ready to serve, remove from the heat and reserve 1/4 cup of the herb butter to drizzle over the cooked lobsters.

     4. Butterfly the lobster tails :

Cut a slit through the hard shell's center, ending at the tail, using kitchen shears or a sharp knife. Being sure not to cut all the way through the lobster, slice the meat with a knife in the same direction as the shell cut line. Maintaining the connection between the under-shell and the back of the flesh, gently open the shell like a book.

     5. Grill the lobster tails : 

Apply olive oil to the flesh side of the tails. Add salt and pepper to taste. The tails should be placed on the grill with the flesh side facing up, covered, and cooked for about five minutes.

Flip the tails over with a pair of tongs after lifting the lid. Close the lid and cook for an additional 3 to 4 minutes, or until a thermometer inserted into the center of the tail registers 135°F to 140°F. The herb butter from the pot should be used to baste the lobster meat.

     6. Serve lobster tails :

Place the lobster tails on a serving dish or individual plates and top with the 1/4 cup garlic herb butter that was set aside. Lemon wedges are recommended.

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