Best Barbeque Lobster Tail Recipe Ever

First, the ingredients…

6 uncooked frozen lobster tails (about 8 oz each)
1/2 cup butter or margarine
1/4 cup lemon juice
2 tbsp finely chopped parsley
paprika
lemon wedges and parsley to garnish

To start, thaw the lobster tails in your fridge for about 12 to 18 hours. Then, cut the sides of the soft shell under the tails with kitchen scissors and remove them. You have to carefully make 2-3 shallow incisions into the meat on each tail. After that, run a skewer through the length of the tail to keep it flat. Do the same with the other tails.

Now, you need to melt the butter in a small pan and add the lemon juice, parsley, salt and pepper to taste. It would be best if you brush some of the butter mixture onto the lobster meat.

For the next part, put the lobster tails on the barbeque grill with the shell down. Cook it until it turns red which will only take about 5 minutes. Brush it again with the butter mixture, turn and grill for another 5-8 minutes on meat side. When the meat turns white, turn it on its other side. Brush it again with butter and lightly sprinkle with paprika. Let it cook for another 2 minutes.

When done, remove the skewers and place them on a platter, preferable warm. If you still have a remaining butter mixture, brush it on the meat and don’t forget to garnish it with lemon wedges and parsley. With salad on the side, you’re ready to impress everyone. Who knows? You might even surprise yourself!

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