Ingredients:
8–12 small lobster tails (or however many you have)
1/2 cup unsalted butter (1 stick)
4 cloves garlic, minced
1 tbsp lemon juice (plus lemon wedges for serving)
1 tsp Old Bay or Cajun seasoning (optional)
Fresh parsley (optional, for garnish)
Salt & pepper to taste
🔪 Prep:
1. Butterfly the tails: Using kitchen shears, cut the top shell lengthwise. Gently lift the meat out to sit on top of the shell for easier grilling (optional but makes them look great).
2. Melt butter: In a small pan or foil ramekin, melt butter with garlic, lemon juice, seasoning, salt & pepper.
3. Preheat griddle: Medium heat (around 350°F / 175°C). Add a light layer of oil to prevent sticking.
🔥 Griddle Instructions:
1. Place tails flesh-side down for 2–3 minutes to get a sear.
2. Flip them shell-side down, brush with garlic butter, and cover with a dome or foil if possible.
3. Cook another 5–7 minutes (depending on size), basting with butter a couple times, until internal temp hits 135–140°F (57–60°C) and meat turns opaque/white.
🧂 Serving:
Garnish with parsley and extra lemon wedges.
Serve with melted garlic butter or over pasta/rice.
