Grilled Lobster Tails

Prepare to take any dinner to the next level with this showstopping Grilled Lobster Tails recipe, meticulously crafted for the Classic II Kamado Joe Grill. Created Oded Eshel of Embers Only BBQ, this recipe promises not only incredible flavor but also an exquisite presentation that will leave your guests in awe.

Instructions

1. 01

   Preheat kamado grill to 400-450 degrees

2.  

3. 02

   Optional: set up dive and conquer rack for one rack low, over higher bed of coals and one rack high over lower bed of coals.

4.  

5. 03

   Over low heat, melt butter and garlic, stirring occasionally.

6.  

7. 04

   Using sharp kitchen shears, cut down the middle of the top of the lobster shell down to the base of the tail where it fans out.

8.  

9. 05

   Gently separate the meat from the shell using an index finger and slowly work the meat to lay on top of the shell.

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11. 06

    Season with salt and pepper.

12.  

13. 07

    Grill flesh side down on hotter part of grill for 1-2 minutes until char marks appear, then transfer to cooler area shell side down for another 1-3 minutes until shell turns red and meat turns white and firm.

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15. 08

    Baste every minute with butter when shell side down to keep meat from drying out.

16.  

17. 09

    To finish, top with more butter and fresh squeezed lemon.

18.  

    

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