Grilled Lobster Tails with Tarragon Butter

Why This Is Strictly Keto

Lobster is pure protein with almost no carbs, and the only other ingredients are butter, fresh tarragon, garlic and lemon, served on grilled asparagus with shaved Parmesan. There is no breading or sugary glaze.

Ingredients

Tarragon Butter

• ½ cup (115 g) butter, softened
• 2 tablespoons chopped fresh tarragon
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• ¼ teaspoon sea salt

Lobster and Asparagus

• 4 lobster tails (about 5 ounces / 140 g each)
• 8 ounces (225 g) asparagus, trimmed
• 1 tablespoon olive oil
• ¼ cup (25 g) shaved Parmesan cheese
• Lemon wedges, to serve

Instructions

1. Make the butter: Mash the butter with the tarragon, garlic, lemon juice and salt, and set aside.

2. Prep the lobster: Using kitchen shears, cut down the center of each shell and gently lift the meat so it rests on top of the shell. Spread a spoonful of tarragon butter over each tail.

3. Grill: Heat a grill or grill pan to medium-high. Grill the lobster tails meat side up, covered, for 8–10 minutes until the meat is opaque and reaches 140°F (60°C).

4. Grill the asparagus: Toss the asparagus with olive oil and salt and grill for 4–5 minutes, turning once.

5. Serve: Arrange the asparagus on plates, top with the lobster, spoon over the remaining butter, scatter with Parmesan and serve with lemon wedges.

Nutritional Info (per serving, approximate)

Tips

• Do not overcook lobster — it turns rubbery quickly; pull it as soon as the meat turns opaque.
• The tarragon butter can be made 2 days ahead and keeps well in the refrigerator.
• No grill? Broil the tails on a baking sheet for 8–10 minutes instead.