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lobster tails in a cast iron

Hot Honey Lemon Pepper Grilled Lobster Tails

Butterflied lobster tails grilled outside the shell with charred perfection, basted in sweet-spicy hot honey lemon pepper butter
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Ingredients
  

  • 2 lobster tails 6-8 oz each, thawed
  • 3 tbsp unsalted butter melted
  • 1 ½ tbsp hot honey
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tsp cracked black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika optional
  • Pinch of kosher salt
  • Fresh parsley for garnish
  • Lemon wedges for serving

Instructions
 

  • Using kitchen shears, cut down center of lobster shell from wide end to tail fin (don't cut the fin). Spread shell halves apart.
  • Slide finger between meat and shell to loosen completely. Lift meat out of shell, keeping it attached at tail fin.
  • Make butter: Combine melted butter, hot honey, lemon zest, lemon juice, black pepper, garlic powder, smoked paprika, and salt. Mix well. Reserve 1/3 for finishing.
  • Preheat grill to medium-high heat (400-425°F). Clean and oil grates.
  • Brush lobster meat generously with hot honey lemon pepper butter on all sides.
  • Place lobster meat directly on grill grates, tail fin hanging off edge. Close lid.
  • Baste every 60-90 seconds with butter mixture. Grill 3-4 minutes total on first side until meat starts turning opaque and char marks develop.
  • Flip lobster and baste immediately. Continue basting every 60-90 seconds.
  • Cook second side 2-3 minutes until internal temperature reaches 140-145°F and meat is completely opaque white. Remove from grill.
  • Let rest 2-3 minutes. Drizzle with reserved butter, garnish with parsley, and serve with lemon wedges.

Notes

Baste frequently to prevent drying since meat isn't protected by shell
Pull at 140°F - carryover cooking will finish it
Cold water lobster tails have better flavor than warm water
Can add cayenne to butter for extra heat