Ingredients:

  • 4 (6-8 oz) cold-water lobster tails
  • 2 tbsp melted unsalted butter
  • 1 tsp Garlic & Herb seasoning
  • 1/2 tsp coarse sea salt
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp smoked paprika

Instructions:

  1. Use kitchen shears to cut down the center of the top shell lengthwise, stopping just before the tail fan. Gently pry the shell open and lift the lobster meat so it rests on top of the shell (the butterfly method).
  2. Brush the underside of the lobster meat with melted butter and sprinkle with the seafood rub and sea salt.
  3. In a small bowl, combine softened butter, minced garlic, lemon juice, parsley, and smoked paprika. Mash with a fork until uniform.
  4. Generously dollop a tablespoon of the garlic herb butter over each butterflied tail, spreading it to the edges.
  5. Preheat pellet grill to 400°F (204°C) using apple or cherry pellets. Place lobster tails directly on the grill grates.
  6. Cook for 12-15 minutes, or until the meat is opaque and reaches an internal temperature of 140°F (60°C).