- 1 – 2 Lobster Tails, Depending on Size
- Garlic Salt
Rinse and Clean Lobster Tails. Using a cutting bard and a large knife, place lobster tail on cutting board with the narrow, rounded part of the shell up. Place the knife at the top of the shell and slice through the shell from the top to the tail. Continue to cut downward through the meat until you reach the bottom of the shell. Do not cut all the way through! Use fingers to butterfly vein, and drain. On preheated medium grill, place the lobster shell side down. Lightly brush meat with butter and sprinkle with garlic salt. Cook until the bottom shell turns pink and the meat begins to turn opaque (about 6 minutes). Turn the meat side down to seer (about 2 minutes). Test doneness by inserting fork into the meat and turning it. To remove shell, place Lobster Tail meat side down on the plate. Simply plant your fork in the meat and peel the shell away.
The same process can be followed under a broiler. Try the BBQ style – it’s like eating Surf and Turf all in one!