Grilled Lobster with Cucumber and Dill Butter

Instructions

1. 1

   Prepare the dill butter by mixing softened butter, chopped dill, minced garlic, lemon juice, salt, and pepper in a small bowl until well combined. Set aside.

   Tip: Make the butter ahead of time and refrigerate for easier handling.

2. 2

   Pat the butterflied lobster tails dry with paper towels. Lightly brush the flesh side with olive oil and season with sea salt, black pepper, and smoked paprika.

   Tip: Drying the lobster ensures better caramelization on the grill.

3. 3

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

   Tip: Test the temperature by holding your hand 4 inches above the grates for 3 seconds.

4. 4

   Prepare the cucumber salad by combining sliced cucumber, red onion, and torn mint in a bowl. Drizzle with white wine vinegar and 2 tablespoons of olive oil, then season lightly with salt and pepper. Toss gently and let sit until serving.

   Tip: Make the salad just before grilling so it stays crisp and fresh.

5. 5

   Place lobster tails flesh-side down on the grill for 5-6 minutes until the meat becomes opaque and develops light char marks.

   Tip: Avoid moving the tails too much to achieve beautiful grill marks.

6. 6

   Flip the tails carefully and place a spoonful of dill butter on each one. Continue grilling shell-side down for another 5-6 minutes until the shells turn bright red.

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

7. 7

   Transfer the grilled lobster tails to serving plates and top each with an additional dollop of dill butter if desired.

8. 8

   Spoon the cucumber and mint salad alongside each lobster tail, garnish with lemon wedges, and serve immediately while the lobster is still hot.

   Tip: The contrast between hot lobster and cool cucumber creates an exciting sensory experience.