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For the Lobster Tails:
Prepare the lobster: Using kitchen shears, carefully cut down the top of the lobster shells lengthwise, stopping at the tail. Gently pull the lobster meat out of the shell and rest it on top, keeping it attached at the base. This allows for even grilling.
Marinate the lobster and shrimp: In a small bowl, mix together the melted butter, minced garlic, olive oil, lemon juice, paprika, salt, and pepper. Brush the lobster meat and shrimp generously with the garlic butter mixture.
Preheat the grill: Preheat your grill to medium-high heat (about 375°F-400°F).
For Grilling:
Grill the lobster: Place the lobster tails shell-side down on the grill. Grill for about 8-10 minutes, basting occasionally with the garlic butter, until the meat is opaque and cooked through (internal temperature should reach 140°F).
Grill the shrimp: Add the shrimp to the grill during the last 3-4 minutes of cooking the lobster. Grill the shrimp for 2-3 minutes per side until pink and opaque.
Serve: Remove the lobster and shrimp from the grill. Garnish with fresh parsley and serve with lemon wedges for an extra burst of flavor.
Helpful Tips:
For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the garlic butter.
Pair this dish with grilled vegetables or a light salad for a complete meal.
