6(6 ounce) lobster tails, butterflied or split (see below)
Instructions
Preheat the grill to medium high. Carefully oil the grill rack.
In a small bowl combine the butter, shallots, parsley and lemon juice until well blended.
Using kitchen shears, cut the top of each lobster shell from the open meaty portion of the tail down towards the end of the tail. Using a sharp chef’s knife, cut through the meat down the center, and cut through the shell so that the lobster tail is now in two pieces. Or use the knife to cut the meat about halfway down, and open the tail slightly. Either way, insert a wooden or metal skewer lengthwise through the lobster to keep lobster tail straight while it’s cooking.
Brush the lobster meat with half of the butter mixture. Grill meaty side down until it has nice light grill marks, about 5 minutes. Flip the lobster and brush more butter mixture on the meaty side. Cover, and grill until just cooked through, about 5 minutes more. The lobster should be an opaque white throughout.
Remove the lobster from grill and serve hot or at room temperature.
Notes
You can grill any kind of lobster, as you can grill any kind of crustacean, and there are a couple of different lobster tails you might find on the market. Maine lobsters have hard shells and are usually a deep reddish brown, turning a much brighter red when cooked. Where I live, in the Northeast, this is the most commonly available lobster tail on the market.