Grilled Lobster Tails with Garlic Butter

Method

1. Using kitchen shears, cut lengthwise through the top of the lobster shell from the base to just before the tail fin, cutting through the shell but stopping just short of cutting all the way through the meat underneath.
2. Use your fingers to gently pry the shell apart, then carefully lift the meat up and out through the top of the shell, keeping the very end still attached at the base, and rest the meat on top of the split shell.
3. Press the shell halves apart slightly and, if desired, thread a skewer lengthwise through the meat and shell to keep the tail from curling up while it grills.
4. In a small bowl, whisk the melted butter with the garlic, lemon juice, smoked paprika, salt, and pepper.
5. Brush the lobster meat generously with the garlic butter mixture, reserving about half for basting during cooking.
6. Preheat your grill to medium-high heat, about 400F to 450F, and clean the grates well.
7. Place the lobster tails shell side down directly on the grill grates; cooking shell side down first protects the delicate meat from direct flame.
8. Close the lid and grill for 5 to 6 minutes, basting the meat once with more garlic butter.
9. Flip the tails so the meat side is briefly down on the grill for 1 to 2 minutes to pick up light grill marks, then flip back to shell side down to finish.
10. The lobster is done when the meat turns from translucent to opaque white, firms up, and an instant-read thermometer inserted into the thickest part of the tail reads 140F to 145F; lobster continues to firm up slightly as it rests, so pull it right at this range to avoid rubbery meat.
11. Remove from the grill, brush with any remaining garlic butter, and let rest for 2 minutes before serving with extra lemon wedges.