This recipe for grilled lobster tail is fresh lobster that’s cooked to tender perfection, then topped with garlic and herb butter. A simple yet elegant meal option that’s sure to get rave reviews from family and friends.
I love to grill during the warmer weather months. Some of my favorite seafood options include grilled tilapia, grilled shrimp skewers, grilled salmon and these delectable grilled lobster tails.
Lobster is the ultimate indulgence, and it’s even better when it’s topped with garlic, butter and herbs. These grilled lobster tails are so easy to make, yet look and taste like they came from a fancy restaurant.
Table of Contents
Grilled Lobster Ingredients
To make this recipe, you will need lobster tails, olive oil, butter, garlic, parsley, salt, black pepper and lemon wedges.
How To Prepare Lobster Tail
Start by choosing lobster tails that are similar in size so that they cook at the same rate. Use sharp kitchen shears to cut down the lobster shell at top of each tail. Place a knife into the cut you made, then cut through the lobster flesh, stopping when you hit the bottom shell. Use your hands to flatten the cut lobster tail. Place a wood or metal skewer through the lobster meat, which will keep it from curling up as it cooks. This cutting technique will allow for the lobster meat to make direct contact with the grill, which gives it more of that great smoky flavor.
How Do You Make Grilled Lobster Tail?
Cut the lobster tails as described above, then brush them with a little olive oil, salt and pepper. Place the lobster flesh side down on the grill, and cook it for 5 minutes. Flip the lobster over, and add a spoonful of melted butter flavored with garlic and herbs. Serve the lobster immediately and enjoy. Don’t forget the lemon wedges, as the fresh lemon juice really makes the flavor of the lobster pop!
Tips for the perfect lobster
- You can use any type of lobster for this recipe. I typically use Maine lobster, but you can use a warm water spiny lobster if you prefer. I find that fresh lobster tails have the best flavor, but frozen lobster tails will also work well.
- I recommend serving lobster immediately after it comes off the grill. Lobster can get tough when reheated.
- You can use a charcoal grill, gas grill or an indoor grill pan on the stove top for this recipe.
- Serve your lobster with lemon wedges and fresh parsley for garnish. For a really fancy meal, add some steak for a surf and turf offering.
- I like to serve my lobster with a variety of side dishes such as grilled vegetables, quinoa salad or baked potato wedges.
- Leftover lobster? Try using it to make a lobster roll, lobster salad or lobster mac and cheese.
Quick Tip
Lobster tails are done when the shell turns red and the flesh is opaque. It’s important not to overcook your lobster, so use both the visual cues and the suggested cook times.
Recipe FAQs
I prefer to grill lobster rather than steam it. When you steam lobster, it can get a little water logged which dilutes the flavor of the meat. Grilled lobster has a lot more flavor, and is just as easy to make as the steamed version. Another great option is to broil your lobster tails in the oven.
If you are using frozen lobster tails, they should be fully thawed before you put them on the grill.
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Flavor Variations
While this dish is fabulous as-is, you can customize the ingredients to suit your tastes.
- Seasonings: Amp up the flavor by adding 1/2 teaspoon of Cajun seasoning, Italian seasoning or fajita seasoning to your butter.
- Herbs: Swap out the parsley for chives, basil, dill or fresh thyme.
Once you try these grilled lobster tails, you’ll never want to eat this delicacy any other way! This recipe is easy enough for a busy weeknight, yet elegant enough to serve to company.
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Grilled Lobster Tail Video
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Grilled Lobster Tail
Ingredients
- 6 lobster tails 7-8 ounces each
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1/2 teaspoon minced garlic
- 1 tablespoon minced parsley plus more for garnish
- salt and pepper to taste
- lemon wedges
Instructions
- Heat an outdoor grill or indoor grill pan to medium high heat.
- Use kitchen shears to cut down the top of each lobster tail. Use a sharp knife to slice down the cut area, all the way through the flesh of the lobster, but not through the bottom shell.
- Use your hands to flatten each tail. Place a wooden or metal skewer through the lobster meat in each tail.
- Brush each lobster tail with olive oil, and season with salt and pepper.
- Place the butter, garlic, parsley, and salt in a small bowl. Microwave in 20 second increments until butter is melted. Stir to combine.
- Place the lobster tails flesh side down on the grill. Cook for 5 minutes.
- Flip the tails over and drizzle the garlic butter over the top of each one. Grill for another 4-5 minutes or until lobster meat is opaque.
- Sprinkle with additional parsley for garnish and serve with lemon wedges on the side.
Notes
- Lobster tails are done when the shell turns red and the flesh is opaque. It’s important not to overcook your lobster, so use both the visual cues and the suggested cook times.
- I recommend serving lobster immediately after it comes off the grill. Lobster can get tough when reheated.
- You can use a charcoal grill, gas grill or an indoor grill pan on the stove top for this recipe.
This is really amazing! I will definitely make it again, soon! Thanks!
I have everything I need for this dish, can’t wait to make it this weekend! My family is going to love this!
What a great way to enjoy lobster tails. They look marvelous and I am excited to try this recipe and share it with my family.
Everyone at my house really loved it! Such a delicious recipe! Thanks!
What a mouth-watering recipe! I like all the tips you provided as well especially serving immediately after it comes off the grill.
I like the idea of putting a skewer through the center to prevent the curl, but if u put the skewer through the center how are you able to put it through any of the meat? Since u are cutting it all the way through I would think the skewer is really just going to sit in between the cut with the skewer only really going through the very back end of the tail? TY
You want to run the skewer through the base of the meat where it touches the shell, and if you look at the prep shots in the post you can see sometimes my skewers ended up slightly off to one side to catch the meat better!