Grilled Lobster Tails with Paprika Garlic Oil
- 4 lobster tails (8-10 ounces each) fresh or frozen
- 1 clove garlic, roasted
- 1/2 cup olive oil
- 1 small lime, Juiced
- 1/2 tsp paprika
For Garlic Oil:
Mash garlic clove into a small bowl. The consistency will be paste-like. Add olive oil and lime juice to the bowl. Whisk all three ingredients vigorously together. Garlic oil can be kept in the refrigerator for up to three weeks.
For Lobster Tails:
Fill a large stock pot about ¾ full with water and put over high heat. Boil lobster tails just until shells are red and meat is opaque and firm (frozen about 12 minutes; fresh about 8 minutes). Remove tails from water.
Light a fire in a charcoal or gas grill. When tails are cool enough to handle, split in half lengthwise. In a bowl combine garlic oil and paprika and whisk together. Use a brush to cover lobster meat with garlic oil. Place tails meat side down on hot grill. Cook for just one to two minutes, enough to heat through.
Serve lobster tails with a favorite salad, a loaf of crusty bread and a bottle of Talley Vineyards Chardonnay.