Cooking time: 30 mins

Serves: 4

Gluten-Free, Keto-Friendly

Ingredients

4 lobster tails

1 lemon

1 stick butter

1/4 cup olive oil

1 tsp coarse ground sea salt

1 tbsp cracked black pepper

1 small bunch of chives

Instructions

1. Using kitchen scissors and cut down the top of the tail. Gently crack open but don’t separate. Reaching into the shell, gently lift the meat from inside the shell to rest on top of the shell.
2. Drizzle a little olive oil onto the lobster, and season with salt and pepper.
3. Using the “cook” setting, preheat grill to 350°F with the lid closed.
4. Place the lobster tails on the grill, shell side down. The shell itself acts as a grate to protect and steam the meat. When the shell begins to turn red, place ¼ stick of butter on top and cook with the lid open until the butter has melted completely (which should indicate that we’ve reached our desired level of doneness).
5. Remove from grill and let rest for at least 5 minutes.*Keep an eye on the lobsters once you add the butter. When the butter melts, it can cause flare-ups, which is why we cook with the lid up. Be careful not to overcook, as the lobsters will continue to cook when you remove them from heat.
6. Squeeze a little extra lemon juice over the lobsters, and garnish with chopped chives before serving.