2 lobster tails
2 cloves garlic
1/2 cup butter
1/2 teaspoon paprika
A Pinch of Salt “Fleur de Sel” vanilla to taste
2 tablespoons parsley, chopped
PREPARATION 10 mins
COOK 10 mins
READY IN 20 mins
Melt butter in a medium pan. Peel the garlic cloves and chop fine. Pour garlic butter into a measuring cup up to 1/4 cup level and set aside remaining butter for later use.
Slice the back of the lobster tail and meat, cut in half, open it and lay flat or piggyback the lobster tails by cutting the top and pulling the meat out to sit atop the shells. Do the same for the other lobster tail. Brush measured melted garlic butter on to the lobster meat. Sprinkle on some paprika.
Oil grill grates with vegetable oil to prevent lobster from sticking. Preheat gas grill to medium-high heat. Put lobsters on grill, cooking for 5-10 minutes or until lobster meat turns white.
Remove from grill then sprinkle A Pinch of Salt “Fleur de Sel” blended with vanilla over lobster tails and serve, garnishing with chopped parsley.