Sure we love adding a lobster tail to our dinner when we’re at a steakhouse but I also love grilling them on my Bull Grill. Since lobster is a high ticket it can be a little intimidating to grill but it is not only easy to grill it’s super easy! All it takes is a little patience and a lot of butter. To make it really worth it, I always use a fresh lobster tail although a frozen one will work in a pinch.
- 2 large Lobster Tails
- 1/4 cup butter
- 2 tbsp garlic minced
- 1/4 cup pesto
- 1 tbsp salt
- Avocado oil
- Add butter, garlic, pesto, & salt to a heavy-duty sauce pot and melt over low heat on your Bull side burner. Simmer for 5 minutes then remove from heat.
- Place the lobster tail on a large cutting board. Cut the bottom of the shell lengthwise from one side to the other using sharp kitchen shears. Use a knife to filet the lobster below the shell that you cut. Cut only about 1/3 of the thickness into the lobster without going all the way through. Then place a wooden skewer through the middle of the lobster lengthwise.
- Spray the lobster with avocado oil and place it on a Bull Grill that has been preheated to medium-high. After about 2-3 minutes begin basting the lobster with garlic herb butter. Grill each side for 4-6 minutes or until the lobster is fully cooked.
- Serve immediately with the remainder of the garlic herb butter.