4 CLOVES, MINCED
½ CUP, CHOPPED
Retrieving data. Wait a few seconds and try to cut or copy again.
Prepare a charcoal grill for a two-zone indirect cooking zone with charcoal. Preheat the grill to medium-low heat (around 300 F). About a ¼ open on the top and bottom vents will help achieve the desired temperature.
While your charcoal is heating, prepare your lobster tails by cutting down the center of the top of the shell. Using your fingers pull the meat through the top of the tail and place on top of the shell.
Place Lobster tails on the grill over indirect heat on the grill. Optionally add a chunk of fruity wood like cherry or apple on top of your coals to add to the smokey flavor. Cover and smoke tails until the internal temperature is 165 F.
While the tails are smoking, melt butter in a skillet on medium-low heat; add shallots and garlic and cook for about two minutes.
Whisk in heavy cream. Simmer on low heat until sauce is reduced to about half. Add chopped parsley.
Serve Garlic Butter Cream Sauce on top of lobster tails, and garnish with more parsley and a squirt of a lemon wedge.