Ingredients (serves 2–3):

• 3 lobster tails (about 4–5 oz each), shells split and meat loosened

• 3 tbsp unsalted butter, melted

• 2 tbsp olive oil

• 3 cloves garlic, minced

• ¼ cup white wine (dry, like Sauvignon Blanc) or dark rum for deeper flavor

• 1 tbsp lemon juice

• 1 tsp lemon zest

• ½ tsp smoked paprika

• ¼ tsp cayenne pepper (optional, for heat)

• Salt & freshly cracked black pepper, to taste

• 2 tbsp fresh parsley, chopped

• Lemon wedges, for serving

Instructions:

1. Prepare Lobster Tails – Use kitchen shears to cut down the top of each lobster shell, then gently pull the meat out, keeping it attached at the base. Slice into large chunks for skewering.

2. Marinate – In a bowl, whisk together melted butter, olive oil, garlic, white wine (or rum), lemon juice, zest, paprika, cayenne, salt, and pepper. Add lobster chunks and marinate for 15–20 minutes.

3. Skewer – Thread lobster meat onto soaked wooden skewers or metal skewers.

4. Cook –

   • Grill: Preheat to medium-high. Grill skewers 3–4 minutes per side, basting with marinade until lobster is opaque and lightly charred.

   • Broil: Place skewers on a foil-lined baking sheet. Broil 5–7 minutes, flipping once and basting halfway.

5. Finish & Serve – Sprinkle with parsley, drizzle with any remaining garlic butter, and serve hot with lemon wedges.