Grilled Lobster with Bell Pepper and Garlic Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Make sure grates are clean and lightly oiled to prevent sticking.

   Tip: Allow the grill to heat for at least 10 minutes for even cooking temperature.

2. 2

   Prepare the garlic butter by combining softened butter, minced garlic, fresh parsley, lemon juice, paprika, salt, and pepper in a small bowl. Mix thoroughly and set aside.

   Tip: Make the butter mixture ahead of time and keep it at room temperature for easier spreading.

3. 3

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

   Tip: Dry lobster ensures better caramelization and prevents steaming on the grill.

4. 4

   Toss the bell pepper quarters with remaining olive oil, salt, and pepper. Arrange on a grill-safe tray or skewer.

   Tip: Skewering peppers prevents them from falling through the grates.

5. 5

   Place lobster tails flesh-side down on the grill. Cook for 5-6 minutes without moving them, allowing a light char to develop.

   Tip: Resist the urge to flip; let the flesh caramelize for better flavor.

6. 6

   Flip the lobster tails and add the bell peppers to the grill. Brush the lobster flesh generously with the garlic butter mixture.

   Tip: The butter will melt and infuse the lobster meat with garlic flavor.

7. 7

   Continue grilling for another 5-7 minutes until the lobster meat is opaque and cooked through, and peppers are slightly charred at the edges.

   Tip: The internal temperature of lobster should reach 140°F for perfect doneness.

8. 8

   Transfer lobster tails and peppers to serving plates. Drizzle any remaining garlic butter over the top and garnish with fresh parsley and lemon wedges.

   Tip: Serve immediately while the lobster is still warm and the garlic butter hasn't solidified.