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Spring hit and I had lobster tails. I usually skewer them but decided to try something different — split the shell completely in half and grill each side. More char, more smoke flavor, and way easier to eat. This is now my go-to method.
I spotted lobster tails on sale at the fish counter and had no idea how to grill them. Turns out it’s easier than it looks. Skewer them so they don’t curl, cook over indirect heat, and baste with garlic lemon butter. Twenty-five minutes and you’ve got a restaurant-quality meal at home.