Grilled Lobster with Sweet Potato and Citrus Butter

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat lobster tails dry and butterfly them by cutting through the shell lengthwise without severing completely, then gently press flat.

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

2. 2

   Toss sweet potato wedges with 2 tablespoons olive oil, half the salt, and paprika. Arrange on grill on a cooler zone and grill for 15-18 minutes, stirring occasionally, until golden and tender.

   Tip: Place sweet potatoes on the cooler side of the grill to prevent burning while they cook through.

3. 3

   In a small saucepan over low heat, melt butter with minced garlic and thyme, stirring gently for 2-3 minutes until fragrant. Remove from heat and stir in lemon zest, lemon juice, and honey.

4. 4

   Brush the flesh side of lobster tails with the remaining 1 tablespoon olive oil and season with remaining salt, black pepper, and a pinch of paprika.

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

5. 5

   Place lobster tails flesh-side down on the hottest part of the grill and cook for 4-5 minutes until lightly charred, then flip shell-side down and cook for another 5-7 minutes until the meat is opaque.

   Tip: Lobster cooks quickly, so watch carefully to avoid overcooking which will make it tough.

6. 6

   Transfer grilled lobster and sweet potatoes to serving plates, drizzle generously with citrus-herb butter, and serve immediately while hot.