Restaurant-Quality Lobster Tails on the Grill

INGREDIENTS

• 4 lobster tails (5–6 oz each)
• 2 tablespoons olive oil
• Salt, to taste
• Cracked black pepper, to taste
• Lemon wedges, for serving

For the Cajun Garlic Butter Sauce

• 1 cup salted butter
• 1/2 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons Creole seasoning
• 1/2 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup chicken stock
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped

DIRECTIONS

1. Use kitchen shears to cut through the top of the shell from the open end to just before the tail.
2. Gently pull the shell apart and lift the lobster meat out, resting it on top of the shell for that professional look.
3. Rinse lightly under cool water and pat dry with paper towels.
4. Brush each lobster tail with olive oil.
5. Season with salt and black pepper.
6. Set those beauties aside while you fire up the grill.
7. Preheat your grill to medium-high heat (about 400°F).
8. Clean and oil the grates so nothing sticks.
9. In a saucepan over medium heat, melt the butter.
10. Add diced onion and cook until translucent (3–4 minutes).
11. Add minced garlic and cook for another minute.
12. Stir in Creole seasoning, onion powder, brown sugar, and red pepper flakes.
13. Pour in chicken stock and bring to a light simmer.
14. Add lemon juice and finish with chopped parsley.
15. Keep warm on the side — we basting with this and drizzling heavy later!
16. Place the lobster tails meat side down for 4–5 minutes to get that char.
17. Flip and cook shell side down another 4–6 minutes until the meat is opaque and firm.
18. During the last few minutes, baste with that Cajun garlic butter sauce.
19. Place grilled lobster tails on a platter.
20. Spoon extra sauce over the top.
21. Garnish with lemon wedges and chopped parsley.
22. Serve hot with your favorite sides.