While we enjoy lobster, we rarely ever have it. However, when I saw Maine lobster tails (wild-caught trap) on sale at my local market the other day, I simply had to have them. It was a beautiful summer day and it just felt like the right thing to do.
Our faithful Weber grill and some dolled up melted butter were the only things required for a wow-factor meal. I know as if lobster needs any help in the wow department. Nevertheless, a few simple items and this wasn’t just a home run, it was a grand slam. That distinctive smoky taste from the charcoal grill was an amazing addition to the tender, garlicky, buttery lobster meat. I will never just boil or even roast lobster in the oven again. Seriously! Grilling is the way to go. We tore into these lobster tails like they were ribs – no utensils, just our fingers.
It was a glorious feast. You know, every once in a while, you just have to treat yourself.
It was the ultimate dinner treat and so worth it.
Charcoal Grilled Lobster Tails
- 4, 5 oz. lobster tails (if frozen, thaw)
- 1 stick unsalted butter
- 2 teaspoons garlic scape, minced
- 1/2 teaspoon dried, ground hot chili pepper
- Salt and fresh ground black pepper, to taste
- 2 lemon wedges (optional)
- Melt the stick of butter low and slow in a small saucepan on the stove. Once completely melted toss in the minced garlic scape, dried chili, a pinch of salt and black pepper. Remove from heat and set aside.
- Get your charcoal grill going.
- While the coals heat up, lay the lobster tails bottom side up on a cutting board. Using poultry shears cut the tails in half length-wise. Split all the tails completely in half.
- Using a basting brush, thoroughly brush the flesh side of the tails with the butter mixture.
- When your coals are ready, distribute them in an even layer so there is an even heat.
- Give the lobster tails one last baste and place them flesh side down on the hot grill. Be careful of flare-ups from the dripping butter!
- Cook flesh side down for 3 to 4 minutes until light grill marks appear. Flip the lobster tails to shell side down.
- Baste with the butter mixture several times during the next 4 to 5 minutes until the lobster meat is firm and opaque.
- Serve with lemon wedges.
Sidebar: As a sustainable seafood choice, trap caught Maine lobster is considered Eco-OK. It’s not the best option, but it is a good alternative.