Grilled Lobster with Charred Cabbage and Herb Butter

Instructions

1. 1

   Prepare your grill for high heat, aiming for 450°F. If using charcoal, arrange coals for direct cooking over flame.

   Tip: Clean your grill grates thoroughly and oil them to prevent sticking.

2. 2

   Make the herb butter by combining softened butter, minced garlic, thyme, parsley, and a pinch of salt and pepper in a small bowl. Set aside.

   Tip: You can prepare the herb butter up to 2 hours ahead and refrigerate.

3. 3

   Pat the lobster tails dry with paper towels. Brush the meat side with olive oil and season generously with salt, pepper, paprika, and garlic powder.

   Tip: Drying the lobster ensures better browning and reduces steaming.

4. 4

   Toss the cabbage wedges with 2 tablespoons of olive oil, salt, and pepper. Arrange them in a single layer on the grill.

   Tip: Keep the core intact on each wedge so they hold together while cooking.

5. 5

   Place lobster tails meat-side down on the grill, away from direct flame if possible. Grill for 8-10 minutes until the meat is opaque and lightly charred.

   Tip: Avoid moving the lobster too much; let it develop a nice crust.

6. 6

   Flip the cabbage wedges halfway through lobster cooking, continuing to char until they're tender and edges are caramelized, about 12-15 minutes total.

   Tip: The cabbage should have dark, crispy edges and be fork-tender.

7. 7

   Transfer lobster tails to a serving platter. Top each with a generous dollop of herb butter while still hot, allowing it to melt into the meat.

   Tip: The residual heat will perfectly melt and infuse the butter.

8. 8

   Plate the charred cabbage wedges alongside the lobster. Serve immediately with fresh lemon wedges for squeezing and any remaining herb butter on the side.

   Tip: A sprinkle of fleur de sel on top adds a final touch of elegance.