Grilled Lobster Tails with Garlic Herb Butter

• 4 lobster tails
• 2 sticks butter
• 3 garlic cloves, minced
• 1 tbsp fresh chopped parsley
• 1 tbsp Cajun seasoning
• ½ tbsp Italian herb seasoning (or dried chimichurri seasoning)
• Juice from ½ lemon
• 1 tsp hot sauce
• Salt & pepper, to taste
• Olive oil (for coating)

• Royal Oak® 100% All Natural Hardwood Lump Charcoal
• Charcoal grill
• Small saucepan (for butter sauce)
• Instant-read thermometer

1. Prep the lobster tails

Using a sharp knife, carefully cut each lobster tail down the middle lengthwise. Lightly coat the exposed meat with olive oil to prevent sticking and enhance flavor.

2. Season the lobster

Season each lobster tail evenly with Cajun seasoning and a pinch of salt and pepper to taste.

3. Make the garlic herb butter

In a small saucepan over medium heat, combine butter, minced garlic, parsley, lemon juice, Cajun seasoning, Italian herb seasoning, and hot sauce. Allow the butter to fully melt and combine, then remove from heat and set aside.

4. Preheat the grill

Preheat your charcoal grill to medium heat (375–400°F / 190–205°C) to ensure even cooking.

5. Grill the lobster

Place the lobster tails meat-side down directly on the grill grates. Cook for 2–3 minutes until lightly charred, then flip shell-side down.

6. Baste and finish cooking

Generously baste the lobster meat with the garlic herb butter. Continue cooking until the internal temperature reaches 145°F (63°C).

7. Final baste & serve

Remove the lobster tails from the grill and give them one final baste with the garlic herb butter for maximum flavor. Garnish with fresh parsley and serve immediately.