Celebrating a big day with family and friends? Treating your significant other to a romantic dinner? Looks like a job for a tender, buttery grilled lobster tail.
Arrange the coals.
Fire up a Chimney of Kingsford Charcoal or light a pile of 100 briquets. When the coals are ready, arrange them in a two-zone fire. You want a medium-high temperature, which means you should be able to comfortably hold your hand above the coals for five to six seconds. A touch of smoke is great on lobster, so consider adding your favorite smoking wood to the hot coals or, alternatively, use a flavored charcoal. Kingsford with Applewood is particularly great for lobster.
Prep your lobster tails.
Begin by cutting lengthwise down the center to split the lobster meat in half. You can split them completely or not cut all the way through the bottom shell so you can lay the tail flat like a book. Either way works.
Baste ‘em with butter.
Prepare some melted unsalted butter for basting. You want to baste before, during and after placing the tails on the grill.
Hit the grill.
Place the lobster tail meat-side-down on the hot side of the grill, and allow it to cook for 2 to 3 minutes until the meat begins to turn white and becomes slightly charred. Flip the lobster tail shell-side-down and move it to the cooler side of the grill. Baste the lobster meat with the butter again, then cover the grill. Allow the lobster tail to cook for another 4-6 minutes until the shell is red and the meat is white and slightly firm.
Plate and serve
Once the lobster tail has finished cooking, remove it from the grill and plate. Brush the lobster meat again with butter and serve immediately.