Grilled Lobster Tails

Grilled Lobster Tails

If you want to go all out this weekend then grill lobster tail. It’s easy and delicious. Always grill lobster in its shell to protect the delicate meat from overcooking. Plus, once grilled, the meat is easier to remove.

INGREDIENTS

4 Fresh Lobster Tails (American or Rock Lobster)

3 Tablespoons Olive Oil

1/2 Teaspoon Finely Shredded Lemon Peel (Set Aside)

4 Teaspoons Lemon Juice

3 Minced Garlic Cloves

1 Teaspoon Chili Powder

1/2 Cup Mayonnaise

1 Teaspoon Fresh Snipped Dill

Lemon Wedges

Using kitchen shears, cut lobster tails in half lengthwise through centers of hard top shells, meat, and bottoms of shells. Set aside. In a small-size bowl stir together olive oil, 2 teaspoons lemon juice, garlic, and chili powder. Brush onto exposed lobster meat, reserving extra juice mixture. For a charcoal grill, grill lobster tails, cut sides down, on a rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until meat is opaque, turning once and brushing with remaining juice mixture halfway through grilling. Do NOT overcook. For a gas grill, preheat grill. Reduce heat to medium. Place lobster tails, cut sides down, on rack over heat. Cover and grill for 10 to 12 minutes or until meat is opaque. Meanwhile, for dipping sauce, stir together mayonnaise, dill, lemon peel, and remaining lemon juice. Serve lobster with dipping sauce and lemon wedges. Serves 4

© Victoria Hart Glavin