- 1). Thaw lobster tails if previously frozen.
- 2). Place the lobster tails in boiling water for two to three minutes.
- 3). Remove the lobster tails and let them cool.
- 4). Cut along the top of the shell from the front to the back, splitting the tail in half. Use a sharp knife or kitchen scissors.
- 5). Heat grill to medium high. Place the tails directly on the grill surface approximately two inches from the heat. Place them shell sides down.
- 6). Brush the flesh with olive oil or butter.
- 7). Close the grill top and cook a 3- to 4-oz. tail for five minutes. Cook a 4- to 5-oz. tail for seven minutes. Add one minute for each additional ounce.
- 8). Remove the lobster tails and serve with butter and lemon.
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