Okay, so I know it’s not grilling season. But we don’t follow that in our household. It’s grilling season all year around over here, and that’s the way we like it.
I thought cooking lobsters tails would be difficult for some reason, but it’s the easiest thing ever. Why are we so intimidated about cooking seafood? They are generally so quick to make with minimal prep work. I’m going to do more of it from now on. I think the real problem is that high quality seafood can get pretty expensive. But once or twice a week shouldn’t break the bank, right? We’ll see. Ask me how our finances are looking after a few months of this.
The real gem of this recipe is the lemon butter. Lobster tails themselves are pretty darn fabulous and meaty, but the butter really takes it up a notch. The spices in it mixed with the tartness of the lemon… oh man, I may or may not have eaten spoonfuls of it when I made this. Also, as delicious as lobster tails are, don’t expect to look pretty while eating this. There’s a lot of tearing things apart with your hands going on, and just generally giving up on utensils altogether. It’s totally worth it though. Just trust and make it.
- ½ stick butter, melted
- Juice from ½ lemon
- 1 tbsp fresh thyme
- 1 garlic clove, minced (omit for low FODMAP)
- ⅛ tsp sea salt
- ⅛ tsp paprika
- 4 lobster tails
- 1 tbsp avocado oil
- Sea salt
- Ground black pepper
- Preheat grill to medium high heat.
- Mix together melted butter, lemon juice, thyme, garlic, sea salt, and paprika, and set aside.
- Using kitchen shears, cut down lengthwise through the centers of of the softer bottom shells of the lobster tails. Be careful not to cut through the top shells.
- Brush the cut side with avocado oil, then sprinkle with salt and pepper.
- Place the tails cut side down on the heated grill for 5 minutes, until the top shells are bright red.
- Flip the tails over and spoon the lemon butter mixture on top of each tail.
- Grill for 4-5 more minutes.
- Serve the lobster tails with the rest of the lemon butter.