Grilled Lobster Scampi

Where Fire Meets the Sea

There is something almost ceremonial about grilling lobster — the way the heat transforms something already beautiful into something extraordinary. Scampi, at its core, is an act of restraint: butter, garlic, a whisper of heat, the quiet lift of lemon. Applied to lobster over an open flame, it becomes something you don't quite rush toward. You tend to it. You watch it. The char and the richness find each other slowly, and the result is generous without being excessive — a dish that understands its own occasion.

Ingredients

• 4 lobster tails, split lengthwise
• 4 tablespoons butter, melted
• 2 teaspoons Alessi Garlic Puree
• 2 1/2 tablespoons lemon juice
• 2 tablespoons dry white wine
• 1/2 teaspoons dried parsley
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/2 teaspoons red pepper flakes

Instructions

1. Preheat grill to medium-high heat.
2. Place each lobster tail, cut side up, onto a piece of foil large enough to wrap completely around the tail.
3. In a medium bowl combine remaining ingredients until smooth. Spread generously inside cut of each lobster tail.
4. Fold foil tightly around each lobster to form a packet and place cut side up on grill.
5. Cook for 5 minutes.
6. Flip over and cook an additional 4-5 minutes until lobster tail is bright red and lobster meat is white.