Grilled Lobster with Radish and Herb Butter

Instructions

1. 1

   Prepare the herb butter by mixing softened butter with tarragon, chives, and lemon zest in a small bowl. Season with a pinch of sea salt and set aside.

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

2. 2

   Create the radish relish by combining sliced radishes, minced shallot, red wine vinegar, and olive oil in a bowl. Season with salt and pepper, then let sit for 10 minutes to allow flavors to meld.

   Tip: The radishes will soften slightly and the vinegar will brighten the flavors as it sits.

3. 3

   Preheat your grill to high heat, about 400-450°F. Pat the split lobster tails dry with paper towels and brush the flesh side lightly with olive oil.

   Tip: Dry lobster ensures better grilling and prevents sticking.

4. 4

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

   Tip: Keep the shell side up during initial grilling to protect the delicate meat.

5. 5

   Carefully flip the lobster tails and grill for an additional 4-6 minutes on the shell side until the shell is lightly charred and the meat is fully cooked through.

   Tip: The lobster is done when the internal temperature reaches 140°F.

6. 6

   Transfer grilled lobster tails to a serving platter and generously top each tail with a dollop of herb butter, allowing it to melt into the warm meat.

   Tip: The warm lobster will help melt the butter perfectly.

7. 7

   Spoon the radish relish over the herb butter on each lobster tail, distributing the shallots and vinegar evenly.

   Tip: The cool, peppery radish relish provides wonderful contrast to the hot, buttery lobster.

8. 8

   Serve immediately with fresh lemon wedges on the side for additional brightness and acidity.

   Tip: Serve within 2-3 minutes of plating for the best temperature contrast.