Nothing says “summer” quite like lobster tails, fresh off the grill. At least in the North East, that is. Recreate that salty time of year on the coast—anytime and anywhere—by serving this tasty entrée, which comes together in less than half an hour and requires 10 minutes or less on the grill. Start with four lobster tails (fresh or thawed, if frozen), and a semi-homemade compound butter. You’ll cut the lobster tails in half and grill them, coating them with cilantro butter after you flip them over the flames. Serve alongside fresh corn on the cob, garlic bread, or both.
6 tablespoons (¾ stick) unsalted butter, at room temperature
3 tablespoons chopped fresh cilantro leaves
kosher salt and black pepper
4 8-ounce lobster tails, thawed if frozen
Sat fat 11g
How to Make It
Combine the butter, cilantro, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
Prepare the grill. Cut each lobster tail in half, through the center membrane, using a sharp chef’s knife. Grill, meat-side down, until golden brown, 2 to 4 minutes. Flip and top with half the cilantro butter, dividing evenly. Grill, uncovered, until opaque throughout, 5 to 7 minutes more.
Transfer the lobster tails to a bowl and toss with the remaining cilantro butter.
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