Grilled Lemon Pepper Lobster Tails

Fire Up the Grill

Get your grill going (a charcoal grill adds fantastic open-flame flavor, as seen in the video) and establish a medium-high heat zone.

Butterfly the Tails

Using kitchen shears or a heavy knife, carefully cut straight down the middle of the hard top shell of the lobster tail, stopping just before the tail fin. Gently pry the shell open with your thumbs and carefully lift the raw lobster meat up so it rests comfortably on top of the split shell.

The First Seasoning

Squeeze fresh lemon juice directly over the exposed raw lobster meat. Follow that up with a generous sprinkle of your lemon pepper seasoning right onto the meat.

Make the Basting Butter

Place a skillet on the stove over medium heat and melt the stick of butter. Once melted and bubbling, squeeze in more fresh lemon juice and shake in a generous amount of the lemon pepper seasoning. Stir to combine and let the flavors infuse, then take it off the heat.

Grill & Baste

Place the butterflied lobster tails directly onto the grill. As they cook over the open flame, use a silicone brush to heavily baste the lobster meat with your infused lemon pepper butter sauce. Keep basting periodically throughout the cook!

Serve

Grill until the lobster meat turns opaque and firm (typically 8 to 10 minutes, but keep a close eye so they don't overcook). Remove from the grill, give them one final brush of the seasoned butter, and serve hot!