Grilled Lobster Tail - For the Carnivore Diet
This is a clean, carnivore-friendly way to enjoy lobster: hot grill, a little salted butter, and just enough salt to highlight the sweet meat. Butterflying the tails helps them cook evenly and makes basting easy. Aim for a gentle internal temperature of 135–140°F so the meat stays tender and juicy.
Preheat your grill to medium-high heat and get the grates clean and lightly oiled. Split the top of each lobster shell with kitchen shears, loosen the meat, and perch it on top of the shell. Brush with melted butter and season lightly with salt. Start the tails meat-side up to set the proteins, then flip briefly for a kiss of char. Finish with more warm butter and a final pinch of salt, and serve immediately with extra drawn butter for dipping.
Ingredients
- 2 lobster tails (6–8 oz each)
- 2 tablespoons salted butter, melted, plus more for serving
- Sea salt or flaky salt, to taste
- Optional: beef tallow or ghee in place of butter
Instructions
- Preheat grill to medium-high (about 450–500°F). Clean and oil the grates.
- Butterfly the tails: using kitchen shears, cut through the top shell lengthwise to the tail fan without cutting the meat. Gently loosen the meat from the sides, lift it out, and rest it on top of the shell. Optionally run a skewer lengthwise to prevent curling.
- Pat the meat dry. Brush with melted butter and season lightly with salt.
- Grill meat-side up over direct heat with the lid closed for 4–5 minutes, basting once with more butter.
- Flip meat-side down and grill 1–2 minutes to lightly char. Target an internal temperature of 135–140°F in the thickest part; move to indirect heat if flare-ups occur.
- Remove, rest 2 minutes, then brush with remaining warm butter and finish with a pinch of salt. Serve immediately with extra drawn butter.