Ingredients

• 4 Sizzlefish Lobster Tails

• 1 Lime, zested and juiced

• ½ cup Unsalted Butter, softened

• ¼ cup Chopped Cilantro

• Salt, to taste

• Freshly Ground Black Pepper, to taste

• Extra-Virgin Olive Oil

• Lime Wedges, to garnish

Description

1. In a small bowl, zest and juice the lime. Place the butter in a small saucepan. Heat on low heat to melt.

2. When the butter has melted, add the lime zest and juice to the pan and stir well. Remove from heat and set aside while you prepare the lobster tail.

3. Preheat the grill to medium-high heat. Oil the grill grates to keep the lobster from sticking.

4. To prepare the lobster, split tails in half lengthwise. Next, gently loosen the lobster meat, but don’t remove it from the shell.

5. Lightly oil the lobster meat and season the flesh with salt and pepper.

6. Place the lobster tails on the heated grill meat side down. Grill for about 3-4 minutes or until you get a nice char on the meat and it comes off the grill grates easily.

7. Turn the tails over and grill for another 4 minutes or until cooked through and shells turn red. The internal temperature should reach 140-145 degrees.

8. Remove the lobster tails from the grill. Place on a serving dish meat side up.

9. While the meat rests for a minute, turn the butter back on low heat if needed to heat slightly. Once heated and melted, add the freshly chopped cilantro to the butter.

10. Evenly distribute the cilantro-lime butter sauce over the lobster meat while still warm.

11. Serve with fresh lime wedges.