Grilled Lobster with Artichoke and Lemon Herb Butter

Instructions

1. 1

   Prepare a compound butter by mixing softened butter with minced garlic, lemon juice, parsley, thyme, salt, and red pepper flakes in a small bowl. Set aside to allow flavors to meld.

   Tip: Make the herb butter ahead of time and refrigerate for easier handling on the grill.

2. 2

   Pat the lobster tails dry with paper towels. Using kitchen shears or a sharp knife, carefully cut the shell lengthwise down the center, stopping just before the tail fin, and gently spread open to expose the meat.

   Tip: Don't cut all the way through; the shell should still hold the lobster together for even cooking.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent sticking.

   Tip: If using a charcoal grill, create a two-zone setup with direct and indirect heat areas.

4. 4

   Toss the artichoke heart halves with olive oil, salt, and black pepper. Arrange them on a grill-safe skewer or in a grill basket.

   Tip: Skewering prevents the smaller pieces from falling through the grill grates.

5. 5

   Place lobster tails shell-side down on the grill. Cook for 8-10 minutes until the shells turn bright red and the meat becomes opaque.

   Tip: Avoid moving the lobster too much; let it develop a slight char for better flavor.

6. 6

   During the last 3-4 minutes of cooking, add the artichoke skewer to the grill alongside the lobster. Grill until the artichokes have light char marks and are tender when pierced with a fork.

   Tip: The artichokes and lobster will finish at approximately the same time with this timing.

7. 7

   Transfer the grilled lobster and artichokes to a serving platter. Generously top each lobster tail with 1-2 tablespoons of the compound herb butter, allowing it to melt into the meat.

   Tip: Place a dollop of butter immediately on the hot lobster so it melts evenly.

8. 8

   Serve immediately with lemon wedges on the side and any remaining herb butter as a dipping sauce. Garnish with a sprinkle of fresh parsley if desired.

   Tip: Serve with crusty bread to soak up the luxurious buttery juices.