Grilled Lobster with Spinach

Instructions

1. 1

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

   Tip: Drying the lobster ensures better caramelization and prevents steaming on the grill.

2. 2

   Season the lobster meat generously with sea salt, black pepper, and a pinch of red pepper flakes on both sides.

   Tip: Season just before grilling to prevent the salt from drawing out moisture too early.

3. 3

   Heat 2 tablespoons of butter in a large skillet over medium heat. Add the diced shallot and sauté for 2 minutes until softened.

   Tip: Using a skillet separate from the grill allows you to prepare the spinach while the lobster cooks.

4. 4

   Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine and let it reduce by half, about 1 minute.

   Tip: The wine adds acidity and depth to balance the richness of the butter and lobster.

5. 5

   Add the fresh spinach in batches to the skillet, stirring gently until fully wilted, about 3-4 minutes. Season with a pinch of salt and pepper. Remove from heat and stir in the remaining 1 tablespoon of butter.

   Tip: Adding spinach in batches prevents overcrowding and ensures even wilting.

6. 6

   Place the lobster tails meat-side down on the preheated grill. Cook for 5-7 minutes without moving them, until the flesh is opaque and develops grill marks.

   Tip: Resist the urge to flip or move the lobster—this creates beautiful char and helps retain moisture.

7. 7

   Flip the lobster tails shell-side down and cook for an additional 3-4 minutes until the internal temperature reaches 145°F. Place a sprig of fresh thyme on each tail during the final minutes.

   Tip: A meat thermometer inserted into the thickest part ensures perfectly cooked lobster without overcooking.

8. 8

   Transfer the grilled lobster tails to serving plates and top each with a generous portion of the garlic spinach. Drizzle with fresh lemon juice and serve immediately.

   Tip: Serving immediately ensures the lobster is at peak temperature and the spinach remains vibrant green.