Grilled Lobster with Tomato Butter and Basil

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F. Pat the lobster tails dry with paper towels and brush the meat side generously with olive oil.

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

2. 2

   Heat 2 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.

   Tip: Burnt garlic becomes bitter; watch carefully during this step.

3. 3

   Add the diced tomatoes and white wine to the garlic butter. Simmer for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down slightly.

   Tip: The wine will reduce slightly and enhance the sauce's depth of flavor.

4. 4

   Remove the saucepan from heat and whisk in the remaining 4 tablespoons of cold butter until fully incorporated and the sauce becomes silky. Stir in fresh basil, lemon juice, red pepper flakes, salt, and black pepper.

   Tip: Cold butter creates an emulsified sauce; add it off-heat for the best texture.

5. 5

   Place the lobster tails shell-side down on the preheated grill. Cook for 6-7 minutes without moving them, allowing the meat to cook through and develop a light char.

   Tip: Lobster cooks quickly; don't overcook or the meat becomes tough and rubbery.

6. 6

   Flip the lobster tails meat-side down and grill for an additional 2-3 minutes until the exposed flesh turns opaque and has light grill marks.

   Tip: The flesh should be firm and white, not translucent, when fully cooked.

7. 7

   Transfer the grilled lobster tails to a serving platter. Spoon the warm tomato butter sauce generously over the lobster meat, allowing it to pool in the center.

   Tip: Serve immediately while both the lobster and sauce are hot for optimal flavor and texture.