Ingredients
4medium lobster tails,if frozen, thawed
olive oil spray
pinchsalt and pepper,to taste
lemon wedges,for serving
2tbspherb garlic butter
8tbspunsalted butter,room temperature
¼cupminced fresh herbs,
2tbspminced garlic
½tspkosher salt
1tsplemon zest
1tsplemon juice
Reynolds kitchens quick cut plastic wrap
Preparation
Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined.
Place compound butter on the center a sheet of plastic wrap or parchment paper.
Shape into a round log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 to 60 minutes. Once solid, it will be easy to slice.
Place each tail, shell side up, on a cutting board. Using a large sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body used to be.
Season the exposed meat with pinch of salt and fresh cracked black pepper, to taste and spritz with olive oil.
Preheat grill to medium-high, clean and oil the grates. To cook, place each tail half directly on the grate flesh side down and close the hood. Cook for about 1½ minutes, then turn 45 degrees, close the hood, and grill for another 1½ minutes.
Remove the tails to a pan and spread each one with ½ tablespoon of butter.
Return the tails to the grill, flesh side up. Close the hood and allow them to grill for another 3 to 5 minutes depending on the size, until the tail meat is opaque and firm to the touch.
Remove the tails, serve with lemon wedges.
