Grilled Lobster Tails
Grilled lobster tails offer a quick and easy main course, suitable even for novice shellfish grillers.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the grill to medium-high heat.
-
Mix olive oil, lemon juice, dill, and salt in a small bowl until salt dissolves.
-
Place lobster tails flat side down on a cutting board, then split them lengthwise through the center of the shell with a sharp knife.
-
Fold the shell back to expose the flesh, using kitchen shears if necessary.
-
Pat the lobster tails dry with paper towels.
-
Brush the oil mixture onto the exposed lobster flesh.
-
Grill lobster tails, flat side down, for 5 to 7 minutes, turning once halfway through; cook longer if needed for larger tails.
-
Ensure lobster meat reaches an internal temperature of 140 F, with shells turning bright pink and flesh opaque.
-
Serve immediately with lemon wedges.