Grilled Lobster Tails with Smoked Garlic Butter
Created by our Australian dealer Winning Appliances, this recipe is simple and packed with flavor. The lobster tails are basted in a smoky garlic butter and kissed by the flame of the hot charcoal fire. Once cooked, drizzle even more butter and parsley over the tails adding extra garlicky goodness. For best results, we like to cook this on the Kalamazoo Gaucho Grill or Hybrid Fire Grill using Quebracho Charcoal.
SMOKED GARLIC BUTTER
- 1 cup salted butter, softened
- 2 garlic cloves, finely chopped 2 tsp smoked Hungarian paprika 2 tsp finely chopped parsley 1/2 tsp cumin
- 1/2 tsp celery salt
- 1/2 tsp ground cinnamon
- 1/2 tsp cracked black pepper 1/3 tsp liquid smoke (optional)
- 6 lobster tails, approx. 9oz each
- 1/4 cup finely chopped parsley vegetable oil for cooking
- 12 wooden skewers
In a medium bowl, thoroughly combine the butter, garlic and listed seasonings to create the Smoked Garlic Butter.
Prepare the grill for direct grilling over a hot fire. A natural lump charcoal fire is preferred.
From the meat side of the lobster tails, use kitchen shears to cut down towards the tails on either side of the soft belly. Peel back the underside of the shell, and gently remove lobster meat starting from the tail end. Lift the meat so it is resting on top of the shell.
Lay the tails meat side down and insert skewers on either side of the tail. Baste flesh with Garlic Butter and set aside.
Once your fire is at 400°F, lay the tails meat side down directy on the hot grill grate, for 1 1/2 - 2 minutes. Turn, then baste with more Smoked Garlic Butter and cook for another 5-6 minutes. Remove once the meat turns from transparent to opaque, an internal temperature of about 135°F. To serve, drizzle with extra butter and parsley.