Grilled Lobster Tails!

Once in awhile, you just have to splurge. Last night, TLMM grilled lobsters, and we sat down to a leisurely, delicious meal.

We found gorgeous one pound South African lobster tails at the market, and she went to work. First, using sharp kitchen shears, put the lobster tail belly-side up and cut a slit straight up the bottom.

Cut away and peel off the bottom section of shell.

Mix up some paprika and olive oil and spoon over lobster tail.


Preheat grill or prepare charcoal for indirect cooking. After gas grill is preheated, turn heat to low (or use indirect heat with charcoal) and place lobster on the grill.

Close cover and let it cook for 3-4 minutes. Turn it.

Close cover and let it cook for another 3 minutes and then turn it on its side for a couple of minutes. Adjust cooking times to the size of the lobster tail, but remember, they cook quickly, and they are nearly inedible if overdone.

When tender yet firm, remove from heat.

If you take a fork and pull, the tail will pop right out of the shell while hot. If you let it sit, it will be harder to remove the meat. As soon as these babies came off the grill, all bets were off. The minute we saw the meat pulled from the shell, I didn't even remember that I owned a camera, or that my intention was a blog post. At that moment, all I was thinking about was eating them, which we did. We forced ourselves to eat slowly to savor the flavors, but it wasn't easy. It was incredible, and, during a minute of what I thought was lucidity (somewhere between the melted butter, lobster chunks and glasses of Pinot Grigio), I realized that I could eat lobster every day. This morning, it all seemed like a dream. I hope to have that dream again soon...and the eggs.