Whether paired with a glass of champagne or a perfectly medium-rare steak, nothing says “special dinner” like grilled lobster tails.
Lobster tails just might be the most classic fancy-that-it’s-time-to-celebrate meal of all time.
Whether they’re paired with a glass of champagne or a perfectly medium-rare steak, nothing says “special dinner” like lobster.
Whole lobsters can be unwieldy to prepare, and honestly a little intimidating to eat. The infamous “screaming” as they go into the boiling water. The cracking of all those leggy parts and those other inside parts that are better left unseen. Isn’t there an easier way?
Yes! Simply go for the tail!
Lobster tails are commonly broiled, but even if the weather outside is frightful, there’s no reason not to heat up the grill for one of the easiest to prepare, most flavorful to eat, luxe dinners to be had this year.
These tails are split down the middle then gently tugged on top of their shell for that fancy-schmancy, butterflied look.
Then it’s time to bring on the flavor.
The key to flavor for these tails is two-fold.
First, spiced-up butter drapes the lobster meat as it cooks on the grill. Garlic, parsley, a bit of lemon juice and a generous amount of smoked paprika add an earthy essence that compliments the sweet lobster meat in only the best way.
Secondly, cooking on the grill adds yet another layer of smoky flavor that subtly flavors from the outside in.
To serve, this dinner couldn’t be easier. Simply place the whole tails on plates. Serve with some of the reserved smoked paprika butter that’s been melted if you’d like.
Because tails need to be dipped in butter. It’s in their DNA.
Pull the tails out of their shells and that sweet meat is ready to eat.
And that’s when you look at the one you love, and say, “Bon appétit.”