Grilled Lobster with Cauliflower

Instructions

1. 1

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

   Tip: Allow the grill to heat for at least 10 minutes before cooking for optimal sear marks.

2. 2

   Pat the lobster tails dry with paper towels. Brush the flesh side with 2 tablespoons of olive oil, then season generously with salt, pepper, and paprika.

   Tip: Dry lobster ensures better browning and prevents steaming.

3. 3

   Toss cauliflower steaks with remaining olive oil, salt, and pepper. Set aside on a plate.

   Tip: Uniform thickness of cauliflower steaks ensures even cooking.

4. 4

   In a small saucepan, melt 4 tablespoons of butter over low heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in lemon juice, thyme, and parsley. Set the herb butter aside.

   Tip: Making the butter off-heat prevents the herbs from browning and losing their fresh flavor.

5. 5

   Place lobster tails flesh-side down on the grill. Cook for 5-6 minutes until the meat becomes opaque and develops a light char. Flip and cook the shell side for another 3-4 minutes.

   Tip: Lobster cooks quickly; avoid overcooking as it becomes tough and rubbery.

6. 6

   Simultaneously, grill the cauliflower steaks for 4-5 minutes per side until golden brown and tender-crisp.

   Tip: Don't move the cauliflower too much; let it develop a caramelized crust for better flavor.

7. 7

   Remove lobster and cauliflower from the grill and transfer to a serving platter. Drizzle the herb butter over the lobster tails and cauliflower steaks while still warm.

   Tip: The residual heat will melt the butter into all the crevices, enhancing every bite.

8. 8

   Garnish with extra fresh parsley and a squeeze of additional lemon juice if desired. Serve immediately while hot.

   Tip: Serve with crusty bread to soak up the delicious herb butter sauce.