Grilled Lobster with Avocado Butter and Citrus Drizzle

Instructions

1. 1

   Prepare the avocado butter by scooping avocado flesh into a bowl and mashing until smooth. Mix in softened butter, minced garlic, chopped chives, and a pinch of salt and pepper until fully combined.

   Tip: Make the avocado butter ahead and refrigerate until ready to use to prevent browning.

2. 2

   Pat the split lobster tails dry with paper towels. Brush the flesh side generously with olive oil and season with sea salt and black pepper.

   Tip: Drying the lobster ensures better browning and prevents sticking on the grill.

3. 3

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

   Tip: If using a charcoal grill, ensure coals are distributed evenly for consistent heat.

4. 4

   Place lobster tails flesh-side down on the grill and cook for 5-6 minutes until the meat begins to turn opaque and light char marks appear.

   Tip: Watch for flare-ups; move tails to cooler spots if flames appear.

5. 5

   Flip the lobster tails and cook shell-side down for an additional 4-5 minutes until the shells turn bright red and meat is completely opaque.

   Tip: The meat is done when it reaches an internal temperature of 145°F.

6. 6

   In a small saucepan, whisk together lemon juice, lime juice, honey, and lemon zest. Warm gently over low heat for 1-2 minutes without boiling.

   Tip: Keep this glaze warm but don't overheat or the citrus flavor will become bitter.

7. 7

   Transfer the grilled lobster tails to serving plates. Top each tail with a generous dollop of avocado butter and drizzle with the citrus glaze.

   Tip: Serve immediately while the lobster is still warm and the avocado butter is melting into the meat.