GRILLED ROCK LOBSTER TAILS
HANDS-ON 10 min TOTAL 20 min
SERVES 2 SUBMITTED BY joe nekrasz
¼ cup olive oil 1 tablespoon fresh lemon juice ½ teaspoon salt ½ teaspoon paprika ⅛ teaspoon garlic powder ⅛ teaspoon black pepper 2 (10-ounce) rock lobster tails ¼ cup butter, melted (optional)
1. Preheat an outdoor grill to high heat (450°F to 650°F).
2. Whisk together oil and lemon juice in a small bowl. Whisk in salt, paprika, garlic powder, and pepper.
3. Using kitchen shears, split lobster tails lengthwise. Using a sharp knife, slice meat lengthwise almost all the way through to butterfly it; bend shell outward to expose more meat. Brush meat side of tails generously with oil mixture. 4. Lightly oil grate. Grill tails, meat side up, brushing frequently with oil mixture, about 7 minutes. Turn over and grill until meat is opaque, firm, and an instantread thermometer inserted into thickest parts registers 145°F, about 3 minutes. Discard any remaining oil mixture. Serve with melted butter (if using) for dipping.
PER LOBSTER TAIL: 573 CAL; 52g FAT (18.6g SAT); 23.7g PRO; 3.8g CARB; 0.3g FIBER; 966mg SODIUM; 0.3g SUGARS