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For Serving:
- Lemon wedges
- Fresh herbs, such as parsley or dill, for garnish
- Melted butter for dipping
Step-by-Step Instructions
1. Prepare the Seafood
- Start by rinsing the lobster tails and shrimp under cold running water.
- Using kitchen shears, cut along the top shell of each lobster tail, stopping at the tail fin. Gently lift the meat through the cut to rest on top of the shell while keeping it attached at the base.
- Pat the shrimp and lobster tails dry with paper towels.
2. Make the Marinade
- In a small bowl, combine olive oil, minced garlic, lemon juice, smoked paprika, chili flakes, sea salt, black pepper, parsley, and honey.
- Whisk the ingredients together until well-blended.
3. Marinate the Seafood
- Place the lobster tails and shrimp in a shallow dish or resealable plastic bag.
- Pour the marinade over the seafood, ensuring each piece is thoroughly coated.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes or up to 2 hours for a deeper infusion of flavor.
4. Preheat the Grill
- Preheat your grill to medium-high heat (about 400–450°F).
- Lightly oil the grill grates to prevent sticking.
5. Grill the Lobster Tails
- Place the lobster tails meat-side down on the grill.
- Cook for about 5–6 minutes, then flip them over and continue grilling for another 5–6 minutes. The lobster meat should be opaque and tender, with a slight char on the edges.
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