Grilled Lobster Tails

Ingredients

• 1/4 cup Fresh Lemon Juice (From about 1 large lemon, freshly squeezed)
• 1/4 cup Extra Virgin Olive Oil (Good quality for best flavor)
• 1/2 teaspoon Sea Salt (Or kosher salt, adjust to taste)
• 1/2 teaspoon Paprika (Smoked paprika recommended)
• 1/4 teaspoon Ground White Pepper (Optional, or use black pepper)
• 1/4 teaspoon Garlic Powder (Adds a subtle garlic flavor)
• 2 tails Rock Lobster Tails (6-8 ounces each, thawed if frozen, patted dry)

Instructions

1. Preheat grill to high heat (450-550°F or 232-288°C). Clean and lightly oil the grates to prevent sticking.
2. In a small bowl, whisk together lemon juice and olive oil until combined.
3. Add salt, paprika, white pepper, and garlic powder to the lemon juice mixture. Whisk until all seasonings are evenly distributed.
4. Using a sharp knife or kitchen shears, carefully split the lobster tails lengthwise through the center of the shell and meat. The lobster should lie relatively flat after splitting.
5. Brush the flesh of the lobster tails generously with the prepared marinade, ensuring all surfaces are coated. Reserve some marinade for basting.
6. Place lobster tails on the preheated grill, flesh-side down. Grill for 4-5 minutes, or until flesh begins to turn opaque and develops grill marks. Baste frequently with reserved marinade.
7. Flip the lobster tails and continue grilling for another 3-5 minutes, or until the lobster meat is completely opaque, firm, and cooked through (internal temperature of 140-145°F or 60-63°C).
8. Remove grilled lobster tails from the grill and let rest for a minute or two. Serve immediately with remaining marinade, melted butter, lemon wedges, or fresh parsley.