Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shells, snipping the meat down the center without cutting all the way through the bottom part of the shells.
In a small saucepan over medium heat, melt the butter, salt, cayenne, and black pepper. Preheat the grill to medium-high heat and brush the grate with oil or nonstick cooking spray.
Brush the lobster meat generously with the butter mixture, reserving some for serving. Transfer the lobster tails cut side down, to the grill. Close the cover and cook, turning and basting occasionally until the shells are bright red and lobster meat is an opaque white, 8-10 min.
Remove the lobster tails from the grill and serve with the reserved butter mixture and the lemon wedges.
Originally Submitted
4/18/2012
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