Grilled Lobster with Okra

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the lobster tails dry with paper towels and brush the exposed meat with 1 tablespoon of olive oil.

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

2. 2

   In a small saucepan, melt the butter over low heat. Add minced garlic, lemon zest, thyme, and parsley. Simmer for 2 minutes until fragrant, then stir in fresh lemon juice. Remove from heat and season with salt and red pepper flakes. Set the herb butter aside.

   Tip: Making the butter sauce ahead keeps your grill time focused on cooking the proteins.

3. 3

   Toss the okra in a bowl with 2 tablespoons of olive oil, salt, black pepper, and paprika until evenly coated. Spread on a grill-safe skewer or perforated grill basket.

   Tip: Skewering or using a basket prevents okra from falling through the grates.

4. 4

   Place lobster tails meat-side down on the grill. Cook for 6-8 minutes without moving them, allowing the meat to develop a golden char.

   Tip: Resist the urge to flip early—this creates those desirable caramelized edges.

5. 5

   Flip the lobster tails to shell-side down. Brush the exposed meat generously with the herb butter. Continue grilling for 5-7 minutes until the meat is opaque and cooked through.

   Tip: The butter will drip and create additional flavor; some char on the butter is desirable.

6. 6

   Place the okra basket on the grill during the last 8 minutes of cooking. Shake occasionally and grill until the okra is tender with charred edges, about 10-12 minutes total.

   Tip: Okra cooks faster than lobster, so add it after you've started the lobster.

7. 7

   Transfer the grilled lobster and okra to a serving platter. Drizzle any remaining herb butter over both components.

8. 8

   Serve immediately while hot, with extra lemon wedges on the side for additional brightness.

   Tip: A simple side of grilled bread can be used to soak up the delicious butter sauce.