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