Grilled Lobster Tails with Drawn Butter

You will be shocked at how simple lobster is to grill. I like the convenience of using lobster tails, but if you are adventurous, you can grill a whole lobster too.

For the Drawn Butter:

1 cup unsalted butter (2 sticks), at room temperature

For the Grilled Lobster:

Vegetable oil, for the grates

Kosher salt

8 8-ounce lobster tails in the shell

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

To make the Drawn Butter: In a small saucepan, melt the butter over medium-low heat until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter leaving behind the solids on the bottom. Cover the drawn butter to keep warm until the lobster is done. Discard the milk solids.

To make the Grilled Lobster: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Bring a large pot of salted water to boil over high heat. Add the lobster tails and boil for 6 minutes. Transfer the lobsters to a cutting board.

Butterfly each lobster tail lengthwise down the underside with kitchen shears or a heavy knife, taking care not to cut through the back shell so that the lobster is still in one piece. Spread the halves of the tails so that the meat is exposed. Brush the flesh side of each lobster tail with the oil, and season with the salt and pepper to taste.

Place the lobster on the grill with the flesh side down. Close the lid and cook, turning once, until slightly charred, about 3 to 4 minutes per side.

Serve with a ramekin of the drawn butter on the side for dipping.

Serves 4.

Suggested Side: Grilled Corn on the Cob garnished simply with extra drawn butter.