Ingredients
Scale
- 8 small lobster tails - in the shell
Rub for Tails:
- 4 tbs. Mazola Corn Oil
- 4 cloves of garlic - grated
- 1 bunch of fresh cilantro - stems removed and chopped fine
- 1 tsp. sweet paprika
- Fresh sea salt
- Fresh ground black pepper
- 1/2 tsp. red pepper flakes
- Juice of 1 fresh lemon
Instructions
- Combine all of the ingredients for the rub and form a paste.
- Split lobster tails lengthwise with a large knife or kitchen shears.
- Gently separate flesh from the shell being careful not to break the shell and brush flesh side of tail with marinade, getting the marinade under the shell.
- To prevent the tail from curling during cooking, insert skewers lengthwise through the center of the whole lobster tail.
- Lightly oil grill. Over a medium heat, place tails, flesh side down, on preheated grill.
- Cook for 10 to 12 minutes, turning once, and basting frequently with remaining marinade. Discard any leftover marinade.
- Lobster is done when opaque and firm to the touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4
