A seafood dish featuring succulent lobster tails brushed with a flavorful blend of butter, garlic, lemon juice, and seasonings. Grilled to perfection, the lobster meat turns tender and slightly charred.
Set EGG for indirect cooking with the convEGGtor at 400ºF
Using kitchen shears, carefully cut down the center of the shell lengthwise, starting from the opposite end of the tail fins. Be careful not to cut through the bottom shell
Continue to cut until you reach the tail but don’t cut through the tail
Using your fingers, spread open the shell and lightly press down to flatten the tail
Carefully run your fingers around the tail meat and lift it on top of the shell without removing it completely
Season tails on both sides with the Big Green Egg Citrus & Herb Seasoning
Add butter to the Big Green Egg Cast Iron Pot and combine salt and pepper to taste along with the parsley and dill, a few squeezes of both lime and lemon juice, and smoked paprika
Place the pot on the EGG for about 30 seconds to soften
Spoon butter mixture over both sides of the tails
Carefully place each lobster tail, meat side down, on the grates, and close the dome
Let cook undisturbed for 5-7 minutes
Turn tails over, drizzle more butter sauce over tails and cook for another 4-7 minutes until opaque and sizzling
Be careful not to overcook
Remove the tails from the heat at an internal temperature of about 135-140°F
