Defrost frozen lobster tail in refrigerator overnight if possible for tenderest meat or soak in pan of cold water for 20-40 minutes, depending tail size and thickness. Make sure Lobster Tails are thawed completely before cooking for best results.
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white or black pepper, and garlic powder.
Split lobster tails lengthwise with a large knife or kitchen shears and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade.
Lobster is done when opaque and firm to the touch.
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Defrost frozen lobster tail in refrigerator overnight if possible for tenderest meat or soak in pan of cold water for 20-40 minutes, depending tail size and thickness. Make sure Lobster Tails are thawed completely before cooking for best results.
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white or black pepper, and garlic powder.
Split lobster tails lengthwise with a large knife or kitchen shears and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade.
Lobster is done when opaque and firm to the touch.
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