Prepare the Lobster Tails
4 (6-to-8-oz.) lobster tails, halved lengthwise
1 tbsp. Extra Virgin olive oil
½ tsp. kosher sea salt
1 cedar grilling plank
2 lemons, halved

Prepare the Tarragon Butter
½ c. unsalted butter, softened
1 tbsp. fresh tarragon leaves, finely chopped
1 tbsp. fresh parsley, finely chopped
1 tsp.  lemon zest
1 tsp.  shallot, or chives, finely chopped

Brush lobster tail halves with olive oil and season with salt; let stand at room temperature for 10 minutes. Meanwhile, make Tarragon Butter: In a small bowl, combine butter with tarragon leaves, parsley, lemon zest, and shallot or chives. Cover and keep chilled until ready to serve. Grease the rack of a charcoal or gas grill. Prepare the grill for direct cooking over medium-high heat on one side and low heat on the other. Place plank directly over medium-high heat and warm for 2 to 3 minutes, turning occasionally, until wood is lightly toasted on both sides. Move plank to the low heat side. Grill lobster tail halves cut side down on a well-greased grate until grill marks form, about 3 minutes. Turn lobster tail halves over onto plank and cook, lid closed, until the meat is white and firm, about 8 more minutes. Brush cut side of lemon halves with oil and grill over direct medium heat, cut side down, for 1 minute or until marks form. Cut lemon halves into quarters. Serve lobster tail halves with lemon and Tarragon Butter.


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