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Thaw lobster tails, if frozen. Using kitchen shears, cut the tails in half lengthwise through the centers of the hard top shells, meat and bottoms of shells. Set aside.
Finely grate 1 lemon (or lime) to get 1/2 teaspoon zest; set aside. Halve the fruit and squeeze to get 2 teaspoons juice. In a small bowl, stir together oil, citrus juice, garlic and chili powder; brush on the exposed lobster meat, reserving extra juice mixture.
Grill the lobster tails, cut-sides down, on the rack of an uncovered charcoal grill directly over medium coals for 10 to 12 minutes or until the meat is opaque, turning once and brushing with remaining juice mixture halfway through grilling. Do not overcook. (For a gas grill, preheat grill. Reduce heat to medium. Place lobster tails, cut-sides down, on rack over heat. Cover and grill as directed.)
Meanwhile, stir together mayonnaise, dill, citrus zest and the remaining citrus juice. Serve the lobster with the dipping sauce and lemon wedges. If desired, garnish with fresh herb sprigs.