Grilled New Hampshire Lobster Tails with Garlic Butter

Introduction

Nothing says luxury grilling like New Hampshire lobster tails seared on the high-heat center grill grate of the Arteflame. This method locks in the juices and delivers that steakhouse-level crust with delicate seafood tenderness. With garlic butter grilled right on the flat griddle, everything cooks just right — no pots or pans necessary. This lobster dish is as visually stunning as it is flavor-packed.

Ingredients

• 4 fresh New Hampshire lobster tails (6-8 oz each)
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp paprika
• Salt and freshly cracked black pepper, to taste
• 1 lemon, cut into wedges
• Vegetable oil (for lighting grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Drizzle vegetable oil on three paper napkins.
2. Place the oiled napkins in the base of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the heat build for about 20 minutes until the center grill grate reaches searing heat (~1,000°F).

Step 2: Prepare the Lobster Tails

1. Using kitchen shears, cut the top of each lobster shell lengthwise down the middle to the tail.
2. Gently spread the shell apart and pull the meat upward, resting it on the cut shell.
3. Season the exposed meat with salt, pepper, and a touch of paprika.

Step 3: Make Garlic Butter

1. Mix melted butter, minced garlic, and parsley together in a small bowl.
2. Set aside near the grill to keep warm on the flat cooktop.

Step 4: Grill the Lobster Tails

1. Brush each lobster tail generously with garlic butter.
2. Place the tails meat-side down on the center Arteflame grill grate for 2 minutes to sear and lock in juices.
3. Flip the tails shell-side down, brush again with butter, then move them to the flat griddle cooktop to finish cooking gently.
4. Cook for another 5–6 minutes until internal temperature reaches 130°F. Remove from grill once it hits 115°F as it will continue to cook off-heat.

Step 5: Serve

1. Garnish with extra parsley, fresh lemon wedges, and another brush of garlic butter.
2. Serve hot directly from the grill for a bold, elegant presentation.

Tips

• Always start lobster meat-side down to sear and lock in flavor before finishing low and slow on the griddle.
• Use butter instead of oil for better flavor and browning on seafood.
• Keep garlic butter warm on the flat cooktop and brush throughout grilling for extra richness.
• Don't walk away! Lobster cooks fast — stay close to avoid overcooking.
• Use a digital thermometer to end cooking at 15°F below final temp to avoid dryness.

Variations

1. Spicy Cajun Lobster Tails: Add Cajun spice blend to the garlic butter for a Louisiana heat twist.
2. Lemon Herb Lobster: Stir in zest of 1 lemon and thyme into the butter for a Mediterranean vibe.
3. Asian-Inspired Lobster: Replace parsley with chopped cilantro and add a splash of soy sauce and ginger to the butter.
4. Maple Garlic Lobster: Substitute half the butter with pure Vermont maple syrup for a sweet-savory glaze.
5. Smoked Paprika Lobster: Heavily season the lobster meat with smoked paprika and cumin for bold, earthy flavor.

Best pairings

• Grilled asparagus or zucchini on the Arteflame flat cooktop
• Lemon herb butter corn on the cob
• Chilled Sauvignon Blanc or buttery Chardonnay
• Garlic roasted potatoes (griddled on outer cooktop zone)
• Fresh focaccia or grilled sourdough brushed with butter

Conclusion

Grilled New Hampshire lobster tails are a celebration of seafood and grill mastery. Thanks to the Arteflame grill’s high-heat searing and precision cooking zones, you can achieve professional results right in your backyard. With a rich garlic butter crust and juicy tenderness, this dish turns your grill into a fine dining seafood experience.