Minnesota North Shore Grilled Lobster Tail

Introduction

Minnesota’s take on lobster tails embraces the open flame, yielding a perfect char with buttery, citrus-infused flavor. Searing the lobster on the center grill grate of the Arteflame at 1,000°F locks in the juices for a restaurant-quality bite. The flat cooktop ensures gentle cooking to perfection without burning, creating a rich, tender lobster tail with a golden-brown crust. This recipe will guide you through grilling lobster tails with ease, delivering incredible taste and presentation.

Ingredients

• 4 lobster tails
• 1/2 cup salted butter, melted
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood on top.
3. Light the napkins and let the fire build. In about 20 minutes, the grill will be ready for cooking.

Step 2: Prepare the Lobster Tails

1. Using kitchen shears, cut along the top of each lobster shell, stopping at the tail.
2. Carefully pull the shell apart and expose the meat.
3. Lift the lobster meat slightly while keeping it attached to the shell.

Step 3: Make the Lemon Butter

1. In a bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and black pepper.
2. Mix well and set aside.

Step 4: Sear the Lobster on the Center Grill Grate

1. Brush the exposed lobster meat with lemon butter.
2. Place the lobster tails meat-side down onto the center grill grate for 1-2 minutes to achieve a rich sear.
3. Use tongs to flip the lobster tails shell-side down.

Step 5: Finish Cooking on the Flat Cooktop

1. Move the lobster tails to the flat cooktop where the heat is slightly lower.
2. Brush more lemon butter over the lobster meat.
3. Allow the lobster to cook for another 5-7 minutes until the meat is opaque and firm.
4. Remove the lobster tails from the grill once the internal temperature reaches 135°F (carryover cooking will bring it to 140°F).

Step 6: Serve and Enjoy

1. Garnish with freshly chopped parsley.
2. Serve with lemon wedges and any remaining lemon butter on the side.

Tips

• For maximum juiciness, always remove the lobster from the grill at 135°F, as it will continue cooking off the heat.
• Use a basting brush to apply the butter mixture evenly.
• If using a meat thermometer, insert it into the thickest part of the lobster meat without touching the shell.
• Cooking on the flat cooktop prevents flare-ups and ensures even cooking.

Variations

1. Spicy Cajun Lobster: Add Cajun seasoning and a pinch of cayenne pepper to the butter mixture for extra heat.
2. Garlic Herb Lobster: Include chopped fresh thyme and rosemary in the lemon butter for an aromatic twist.
3. Honey Butter Lobster: Replace smoked paprika with a teaspoon of honey for a sweet-savory profile.
4. Teriyaki Glazed Lobster: Brush with a teriyaki glaze instead of lemon butter for an Asian-inspired dish.
5. Parmesan Crusted Lobster: Sprinkle grated Parmesan over the lobster in the last 2 minutes of cooking for a cheesy crust.

Best Pairings

• Grilled asparagus or zucchini
• Butter-seared garlic bread
• A side of creamy mashed potatoes
• Chilled white wine (Chardonnay or Sauvignon Blanc)
• A fresh green salad with citrus vinaigrette

Conclusion

North Shore Grilled Lobster Tail brings Minnesota’s bold flavors to the grill, combining an open flame with buttery, citrus notes. Cooking on the Arteflame grill ensures the perfect balance of smoky char and delicate tenderness. Impress your guests with this restaurant-quality dish, right from your backyard.