Grilling lobster tails is faster and easier than it looks — a quick split, a hot grill, and a basting brush is all you need.
Split the shells
Cut each tail down the back to the fins with sharp kitchen shears.
Expose the meat
Use your thumbs to separate the top and bottom of the shell from the meat. Lift the meat so it sits on top of the shell.
Grill
Place the tails on the grill, meat-side up. Cook for 1-2 minutes per ounce, or until internal temperature reaches 140°F.
Baste and serve
Baste with garlic and herb butter as the tails finish, then serve immediately.
