For Mother’s Day, we grilled lobster tails, shrimp and asparagus ~ three of my favorite things! All three are super easy to grill and if you haven’t tried it, you should! I used the same basting sauce on the lobster and the asparagus.
Grilled Lobster Tails
1 tbsp lemon juice
1/2 cup olive oil
1 tsp salt
1 tsp paprika
1/8 tsp white pepper
1/8 tsp garlic powder
2 lobster tails (about 10 ounces eac)
Squeeze lemon juice into a small bowl and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split the tails lengthwise on the flesh side and brush the flesh with the marinade.
Lightly oil grate of the grill and preheat the grill to high. Place the tails, flesh side down and grill for 10 to 12 minutes, turning once and basting frequently with the marinade. Discard any extra marinade.
Lobster is done when opaque and firm to the touch.
Makes 2 servings.
1 bunch asparagus
Marinade from the above recipe (it makes plenty for the lobster and veggies, so don’t double)
Clean the asparagus and snap off woody ends. Place asparagus on the grill crosswise (so it won’t fall through) in a single layer. Brush with the lobster marinade from above and grill for 10 to 12 minutes, rolling it up and back to make sure to grill all sides.
Serving size depends on how much asparagus you have. In the picture there is about 4-6 servings.