Grilled Lobster with Courgette and Garlic Butter

Instructions

1. 1

   Prepare your grill to medium-high heat (around 400°F). Pat the lobster tails dry with paper towels and brush the meat side with 1 tablespoon of olive oil. Season with sea salt, black pepper, and paprika.

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

2. 2

   In a small saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in fresh parsley and thyme, then remove from heat and set aside.

   Tip: Making the compound butter ahead keeps it ready to serve immediately after grilling.

3. 3

   Toss the courgette ribbons in a bowl with remaining 2 tablespoons of olive oil, salt, and pepper. Arrange them in a single layer on a grill-safe tray or skewer them on metal skewers.

   Tip: Skewering prevents thin ribbons from falling through the grill grates.

4. 4

   Place lobster tails meat-side down on the grill and cook for 6-7 minutes until lightly charred and the meat begins to turn opaque.

   Tip: Resist moving the lobster; let it develop a golden crust before flipping.

5. 5

   Flip the lobster tails and grill for another 5-7 minutes until the meat is completely opaque and cooked through, brushing occasionally with the garlic herb butter.

   Tip: The internal temperature of the meat should reach 140°F.

6. 6

   During the final 3-4 minutes of lobster cooking, place the courgette ribbons directly on the grill grates. Grill for 2-3 minutes per side until tender with light char marks.

   Tip: Thin courgette cooks very quickly, so watch carefully to avoid over-charring.

7. 7

   Transfer the grilled lobster and courgette to serving plates. Drizzle with remaining garlic herb butter and garnish with an extra sprinkle of fresh parsley.

   Tip: Pour any remaining butter from the saucepan over the lobster for maximum flavor.

8. 8

   Serve immediately with grilled lemon halves on the side for squeezing over the dish. Encourage guests to drizzle their lobster with fresh lemon juice just before eating.

   Tip: Grilling the lemon halves caramelizes their natural sugars and makes juice extraction easier.