Grill Lobster Tails on a Charcoal Grill
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Prep the Tails: Using sharp kitchen shears, cut down the center of the hard shell lengthwise, stopping just before the tail fin. Gently pry the shell open and pull the raw meat out so it rests on top of the shell. Push a metal or soaked wooden skewer straight through the meat to prevent the tail from curling while it cooks.
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Season and Oil: Brush the exposed lobster meat lightly with olive oil or avocado oil. Season with salt, black pepper, and a pinch of garlic powder or paprika.
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Set Up the Grill: Prepare a two-zone fire by piling your charcoal on one side of the grill to create a hot, direct heat zone, leaving the other side empty for indirect heat. Aim for a temperature around 400°F.
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Sear the Meat: Place the lobster tails on the grate directly over the hot coals, meat-side down. Grill uncovered for about 2 to 3 minutes until the meat turns opaque and gets a slight char.
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Flip and Finish: Flip the tails so they are shell-side down. If you have a large grill, move them to the cooler (indirect) side. Brush the meat generously with melted garlic butter. Close the grill lid and cook for another 3 to 5 minutes until the meat is completely white and firm. The lobster is done when it reaches an internal temperature of 140°F.
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Serve: Remove from the grill and serve immediately with extra melted lemon-garlic butter for dipping.