Grilled Lobster Tails
- 8 lobster tails
- 1 cup of melted butter
- ¼ cup of olive oil
- ½ cup of lemon juice
- 1 teaspoon of paprika
- 1 tablespoon of minced garlic
- pinch of salt and pepper to taste
Lay the bellyside up.
Pierce just proximal to the tail with a sharp knife and cut through the belly.
When you get down to the shell, press hard to cut through. Kitchen sheers will also work nicely.
Do not completely separate lobster tails.
Brush marinade on lobster tails.
Cook the lobster tail until the meat is white and opaque and firm to touch, about 8-12 min depending on size.
Remove from the grill.
Let the meat rest for 5-10 minutes before serving.
Keep a spray bottle of water with you next to the grill, in case of flame-ups.