Cooking Instructions
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Step 1
Prepare charcoal grill or smoker for indirect cooking (2 zone fire on a grill). Temperature should be 375 degrees F (190 degrees C).
Step 2
Split
Lobster Tails (4)
in half length-wise and season with
Kosher Salt (1 Tbsp)
,
Freshly Ground Black Pepper (1 Tbsp)
, and
Olive Oil (1/4 cup)
.
Step 3
Place
Unsalted Butter (1 1/2 cups)
in aluminum pan and melt over hot side of grill.
Step 4
Add
Garlic (4 cloves)
,
Fresh Parsley (1/2 cup)
,
Lemons (2 Tbsp)
, juice of
Lemon (1)
, and
Crushed Red Pepper Flakes (1/2 Tbsp)
to butter and simmer for 5 minutes.
Step 5
Place lobster tails meat side down on indirect side of grill and cook for 5-6 minutes. Baste the shell side with the butter mixture.
Step 6
Dunk each tail in the butter mixture and place shell side down on grill. Baste meat again with butter mixture.
Step 7
Cook for an additional 4-5 minutes or until the lobster meat turn opaque and shells are bright pink.
Step 8
Serve with remaining butter mixture, fresh parsley, and lemon wedges.
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