Grilled Lobster Tails with Garlic Parsley Butter

I don't eat a lot of lobster.

As in, up until, say, a couple weeks ago, I had never even tried lobster.  Crazy, right? 

Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced.  So, as a result, we really don't have a lot of occasions that call for lobster around here.

Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes.  For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days.  Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.

This recipe is, by far, the easiest, simplest and purest way to eat lobster.  Because it's summer, there's nothing I love more than firing up the grill.  And by firing up the grill, I most certainly mean having someone over to fire up the grill and cook me food.  I'm just not a griller by design, but I love anything that comes off of it. 

Like I said, this is super easy, and would probably be my method of choice if I were planning a Surf&Turf type meal.  And the butter?  Oh. My. Word.  It's just too garlicky and buttery for words.

I love this.  I can't say anymore words.  Just...

I love this.









Grilled Lobster Tails with Garlic Parsley Butter
(adapted from Taste of Home)

2 frozen lobster tails
1 stick butter
2 tbsp. minced garlic
2 tbsp. minced fresh parsley
Salt & Pepper to taste



In a sauce pan, melt butter with garlic and parsley over low heat.

Use scissors to cut the top of the lobster tail shell length-wise all the way to the fin.  Do not cut the fin.  Open the shell wide and pull the meat from the walls of the shell, letting it sit loosely in and on top of the lobster shell. 

Pour 1/2 of the butter over the tops of each lobster and cover with plastic.  Refrigerate for 30 minutes.

Set lobster meat-side-down on a hot grill.  Cook covered until the lobster meat is cream-white in color, about 10 minutes.

Serve with the remaining butter.