Grilled Lobster with Lemon Butter

Set the temperature on a Traeger wood pellet grill to 450°F (220°C), close the lid and preheat according to the manufacturer’s instructions.

In a small pot, stir together the butter, garlic, lemon zest and juice and cayenne; season with salt and black pepper. Set aside.

To prepare the lobster tails, using kitchen shears or a sharp knife, cut the tails down the middle. Rinse each tail in cold water, then remove the intestinal vein and the tomalley. Using your hands, split open the cut tail and carefully place the lobster meat on top of the tail. Transfer the lobsters to a baking sheet and pat dry. Set aside.

Place the pot with the butter mixture on the grill and close the lid. Let the butter melt, 7 to 8 minutes. Stir to combine the ingredients, then using an oven mitt, move the pot to one side of the grill, keeping the pot on the grill.

Place the lobsters, cut sides up, on the grill grate. Brush the meat with some of the lemon butter. Place the lemon halves, cut sides down, on the grill. Close the lid and cook until an instant-read thermometer inserted into the lobster meat registers 140°F (60°C), about 10 minutes; the tails should be red and the meat should be opaque throughout but still moist when tested with the tip of a knife.

Transfer the lobsters and lemon halves to a platter. Using the oven mitt, remove the pot with the remaining butter from the grill. Using a clean brush, brush the lobster meat with more lemon butter. Garnish with a sprinkling of flaky sea salt, the parsley and a fresh squeeze of lemon juice. Serve immediately with the remaining lemon butter alongside. Serves 4.

Williams Sonoma Test Kitchen