This recipe became a family get together favorite after my son, Keith Jr, (who loves to cook since growing up in the kitchen beside me) decided to take on grilling this summer. He and I made this one evening after I was done with a full days work. I was the sous-chef this time around… how nice! I love cooking with my children when time allows.

This recipe for grilled lobster tails is lobster that's grilled to tender perfection, smeared lavishly with a lemon-garlic butter sauce and served with grilled asparagus. A simple yet elegant, delicious and super healthy meal.

Serves 2

4 (8-ounce) Lobster Tails

4 tablespoons butter, melted

1 clove garlic, minced

1/2 tablespoon fresh lemon juice

1 pound fresh asparagus - rinsed, ends trimmed

3 tablespoons good olive oil

1/2 teaspoon kosher salt

fresh ground black pepper

Chopped parsley for garnish, optional

Directions:

Preheat a grill or grill pan.

Using a pair of kitchen shears, cut the top of the lobster shell from the meaty portion of the tail. Using a knife, cut halfway through meat down the center, without cutting all the way through. Remove and discard the red membrane.

Pull the lobster upward from the tails.

In a small bowl, whisk together the melted butter, minced garlic and lemon juice.

Place the lobster tails flesh side down on the pre-heated grill and cook until lightly charred, about 5 minutes. Flip lobster and brush with the butter mixture on flesh side. Grill for another 5 minutes.

Remove lobster tails from the grill and transfer to serving plates.

Add the asparagus to a bowl and toss with the olive oil, salt and ground black pepper.

Place the asparagus on the grill and cook for 3 minutes. Turn and cook for another 3 minutes.

Garnish with chopped parsley and serve with the lobster tails.

Pairs well with white wine.