This recipe is so simple and so good! It’s perfect any time of year. We used Maine lobster, but when Florida spiny lobster is in season we are all over it! You can find them at Destin Ice 30A at Inlet Beach or Destin Ice in Destin from August to March. You can also charter a boat and go diving for them yourself! That’s a great family activity for lobster fans!
Grilled Lobster Pops with Garlic & Butter
4 Maine of Florida Lobster tails
2 Garlic cloves, finely chopped
2/3 cup Butter for grilling
¼ Bunch Parsley, finely chopped
¼ Bunch Dill, finely chopped
underside of the lobster tail until you reach the base of the tail, then cut across the thin shell, leaving tail
in tact.Take a long wooden skewer, start at the head end of the lobster and insert the skewer pushing all the
way through until the skewer comes out at the tail end. This will prevent the lobster tails from curling
up on the grill. Set aside. (Optional to butterfly: The next would be to cut about halfway through the tail meat down the middle lengthwise leaving tail in tact and open them slightly.)
In a small saucepan over a low heat, melt the butter. Add the garlic, a big squeeze of lemon juice, sea
salt and black pepper to taste. Remove from heat and add add finely chopped parsley and dill, stirring thoroughly.
Preheat grill to 400-450 degrees. When hot, place lobster tails on the grill plate flesh side facing up.
Brush the tails liberally with the melted herb butter mixture. Cook lobsters with the lid down for 7-10 minutes (depending on the size of the tails), or until internal lobster temp is 145 degrees (the meat should be white and opaque and the shell bright orange), brushing with remaining herb butter every few minutes.