Grilled Lobster with Mushroom Herb Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F. Pat the lobster tails dry and brush the exposed meat with olive oil, then season generously with sea salt and black pepper.

   Tip: Dry lobster ensures better caramelization and prevents sticking to the grill grates.

2. 2

   Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the minced shallot and sauté for 1 minute until fragrant.

3. 3

   Add the sliced mushrooms to the skillet and cook for 6-7 minutes, stirring occasionally, until they release their moisture and begin to brown.

   Tip: Don't overcrowd the pan; cook mushrooms in batches if necessary for better browning.

4. 4

   Stir in the minced garlic and cook for another minute until aromatic. Pour in the white wine and let it simmer for 2-3 minutes until reduced by half.

5. 5

   Remove the skillet from heat and stir in the remaining 4 tablespoons of butter, fresh thyme, and parsley. Season with salt and pepper to taste.

   Tip: Adding butter off-heat creates a silky, emulsified sauce without breaking.

6. 6

   Place lobster tails shell-side down on the grill and cook for 8-10 minutes, depending on size. The meat should be opaque and white, and the shell should char slightly.

   Tip: Avoid flipping; cook meat-side up to maintain the sweet juices in the meat.

7. 7

   Transfer the grilled lobster tails to a serving platter. Squeeze fresh lemon over each tail and generously spoon the mushroom herb butter mixture over the top.

   Tip: Serve immediately while the lobster is still warm and the butter is melted.