– 4 lobster tails
– 4 tablespoons butter, melted
– 2 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges (for serving)
1. Preheat your grill to medium-high heat.
2. Use kitchen shears to cut through the top shell of each lobster tail, stopping at the tail fin. Carefully split the shell open, exposing the meat.
3. In a small bowl, combine the melted butter, minced garlic, lemon juice, and chopped parsley. Mix well.
4. Brush the butter mixture over the exposed lobster meat, ensuring it gets between the meat and the shell.
5. Season the lobster tails with salt and pepper to taste.
6. Place the lobster tails on the preheated grill, shell side down. Cook for about 5-7 minutes, until the shells turn bright red and the meat is opaque and firm.
7. Carefully remove the lobster tails from the grill using tongs.
8. Serve the grilled lobster tails with lemon wedges on the side for squeezing over the meat. You can also garnish with additional chopped parsley, if desired.
Enjoy your keto-friendly grilled lobster tails!
Note: Remember to adjust cooking times depending on the size of the lobster tails. Larger tails may require a few extra minutes on the grill.