Make the aioli by combining mayonnaise, garlic, lemon juice, fresh herbs, paprika, salt and pepper in a small bowl. Cover and refrigerate.
Cut each lobster tail in half lengthwise, pat pieces dry with paper towel. Brush lobster with olive oil and season with salt and pepper; grill, cut-side down, on medium-high grill for 2 min. Turn cut-side up and grill 2 min. more, or until just cooked through; serve immediately with garlic aioli.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More