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Grilled Lobster Tails

10

25

Pecan

Wood-fired flavor, from the sea to your backyard. Simply cut a slit in each lobster tail to butterfly, pour on the butter mixture, then let our signature heat and smoke do the rest.

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  • 2 (8-10 oz) lobster tails

  • 8 Tablespoon (1 stick) unsalted butter

  • 2 Tablespoon lemon juice

  • 1 Teaspoon paprika

  • 1/4 Teaspoon garlic salt

  • 1/4 Teaspoon Old Bay Seasoning

  • 1/4 Teaspoon Freshly ground black pepper

  • 2 Tablespoon Chopped fresh parsley

  • 1

    Use kitchen shears to cut a slit lengthwise down the top of each lobster shell toward the tail. Using your fingers, gently pry the meat from the shell, keeping it attached at the base of the tail. Lift the meat so it rests atop the split shell (again, keeping it attached at the base of the tail). Use a paring knife to cut a slit down the middle of the lobster meat to butterfly it open. Place the lobster tails on a rimmed baking sheet.

    • 2 (8-10 oz) lobster tails

  • 2

    Melt the butter in a small saucepan over medium-low heat. Whisk in the lemon juice, paprika, garlic salt, Old Bay seasoning, pepper, and parsley.

    • 8 Tablespoon (1 stick) unsalted butter

    • 2 Tablespoon lemon juice

    • 1 Teaspoon paprika

    • 1/4 Teaspoon garlic salt

    • 1/4 Teaspoon Old Bay Seasoning

    • 1/4 Teaspoon Freshly ground black pepper

    • 2 Tablespoon Chopped fresh parsley

  • 3

    Pour about 1 tablespoon of the butter mixture over each lobster tail. Keep the remaining butter mixture warm.

  • 4

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    : 450 ˚F

  • 5

    Set the lobster tails directly on the grill grates. Cook with the lid closed until the meat is white and opaque, 25-30 minutes.

    : 450 ˚F

  • 6

    Transfer the lobster tails to a platter and serve with the remaining butter mixture. Enjoy!

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