The reason I love lobster tails is that it is far less muss and fuss than making an entire lobster. The prep can be as simple or complicated as you wish but I often opt for simple!
The soft tissue underneath the tail shell can be removed (poultry shears would do well at this task) or the entire tail can be split in half, lengthwise.
My favorite approach is a hybrid of the two: Use shears to cut the shell up to the tail, and then use a knife to split the meat along the same line as the shell cut, being careful not to slice all the way through the lobster.
At this point you’ll spread open the lobster, exposing more of its luxurious meat to seasonings and smoke (while the remaining soft membrane will hold the sections intact). Brush the meat with olive oil and season with salt and freshly ground pepper, and then grill the tails shell-side down over direct medium heat for about 5 minutes. Use tongs to flip the tails and cook another 4 to 5 minutes, until the meat is cooked through (when the internal temperature reaches 135°F on an instant read thermometer). The rich, sweet meat will absorb a delicious, smoky flavor and needs nothing more than a drizzle of XVOO and a squeeze of lemon. However, as the tail finishes cooking flesh-side up, you can add another layer of flavor by brushing it with an herb butter, or cultured butter and a pinch of smoked paprika.
There you have it. A delicious alternative to the normal dinners and a nice treat from the everyday routines. Add in a nice ale or wine and you have yourself a mini vacation right there at dinner time. It's a great way to relax and kick dinner up a notch without having to put in a ton of work.
Source: Food52
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