Grilled Lobster with Edamame

Instructions

1. 1

   Preheat grill to medium-high heat (400°F). Pat lobster tails dry with paper towels. Using kitchen shears, carefully cut the membrane down the center of each shell without cutting the meat.

   Tip: Butterflying the tails helps them cook evenly and allows better seasoning contact.

2. 2

   Combine softened butter, minced garlic, white wine, parsley, and red pepper flakes in a small bowl. Mix until well incorporated.

   Tip: Prepare the garlic butter ahead of time for easier assembly on the grill.

3. 3

   Brush the cut side of each lobster tail generously with the garlic butter mixture, reserving half for basting during cooking. Season exposed meat with salt and pepper.

4. 4

   Place lobster tails shell-side down on the grill. Cook for 12-15 minutes, basting with remaining garlic butter every 3-4 minutes, until meat is opaque and internal temperature reaches 140°F.

   Tip: Keep the shell down to protect the delicate meat and allow it to cook gently in its own juices.

5. 5

   Meanwhile, toss edamame with 2 tablespoons olive oil, salt, and pepper. Place in a grill basket and cook alongside the lobster for 10-12 minutes, stirring occasionally, until lightly charred and tender.

   Tip: Using a grill basket prevents the edamame from rolling through the grates.

6. 6

   In the last 3 minutes of cooking, place lemon halves cut-side down on the grill to char until golden brown and caramelized.

   Tip: Charred lemon adds a smoky sweetness that complements the sweet lobster meat beautifully.

7. 7

   Transfer cooked lobster tails to a serving platter with the edamame and charred lemon halves. Drizzle any remaining garlic butter over the lobster and serve immediately.