Grilled Lobster Tail is one of those seafood dishes that looks impressive but is surprisingly easy to pull off using your own grill. You get tender lobster meat with a hint of natural sweetness, a touch of smoky flavor, and a garlic herb butter that pulls everything together. With quick and simple steps, you’ll be serving up rich, flavorful lobster tails that taste like they came straight from a fancy restaurant, without the wait or the price tag.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
This is one of those recipes I keep in my back pocket for a special occasion or when I want to make dinner feel a little more elevated. It works just as well for backyard hangouts, and it doesn’t take all day to make, although it may look like it does. It’s best served fresh, but you can also prep it ahead, store it in the fridge, or even freeze the garlic butter sauce for later—perfect when you don’t want to get stuck in the kitchen!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Lobster Tail with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find that grilling lobster tails at home can be surprisingly easy and totally worth it.
Make the Herb Garlic Butter Sauce
In a small bowl, stir together melted butter, fresh lemon juice, garlic, smoked paprika, parsley, basil, and a little salt and pepper until well combined.
This flavorful mix is what gives the lobster its signature rich, smoky finish. Divide into two portions—one for brushing onto the raw lobster tails and the other for drizzling over them after grilling.
Prepare the Lobster Tails
Grab a sharp knife or kitchen shears and split each lobster tail lengthwise, starting at the wide end near the tail fins and cutting straight through the center of the shell and the meat.
Gently pull the meat upward so it rests slightly on top of the shell, then brush generously with one portion of the herb garlic butter sauce. This step helps the lobster soak up all that flavor as it grills.
Preheat the Grill
Get your grill grates hot and ready—a preheated grill is key to locking in flavor and keeping the lobster tail juicy. Aim for at least 400°F for gas grill, and if you’re using charcoal, bank the coals to one side so you have both direct and indirect heat zones.
Let the grill preheat for about 20 minutes with the lid closed—closing the lid traps the heat, which will help cook your lobster tails more evenly.
Grill the Lobster Tails
Place lobster tails flesh-side down over direct heat. Grill for 5-6 minutes to get a nice sear and some light char.
Then flip the tails over and cook shell-side down for another 3-4 minutes, just until the meat turns opaque and slightly firm to the touch. Be careful not to go past that point—overcooked lobster can turn tough and rubbery fast!
Finish and Serve
Once they’re off the grill, give the lobster tails a final drizzle of the reserved sauce. Serve hot with fresh lemon wedges on the side—you’ll taste the difference that final squeeze makes.
Enjoy!
Grilled Lobster Tail
Add Preferred SourceEquipment
Ingredients
- 2 lobster tails (4-5 oz each) split lengthwise
- Lemon wedges for serving
For the Herb Butter Sauce:
- ½ cup unsalted butter melted
- 2 cloves garlic minced
- 1 lemon juice
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh basil chopped
- Salt and pepper to taste
Instructions
- Start by preparing the herb butter sauce. In a bowl, combine butter with a squeeze of fresh lemon juice, minced garlic cloves, smoked paprika, fresh parsley and fresh basil, and a pinch of salt and pepper. Stir until everything is well mixed.½ cup unsalted butter, 2 cloves garlic, 1 lemon juice, 1 teaspoon smoked paprika, 1 tablespoon fresh parsley, 1 tablespoon fresh basil, Salt and pepper
- Split two lobster tails lengthwise using kitchen shears or a sharp knife, then brush the exposed flesh generously with the herb butter sauce. Reserve some of the sauce for finishing later.2 lobster tails (4-5 oz each)
- Preheat your grill about 20 minutes before cooking. For a charcoal grill, push the hot coals to one side to create an indirect heat zone. For a gas grill, turn all burners to high until it reaches at least 400°F (200°C).
- Place the lobster tails flesh-side down directly over the heat and grill for 5 to 6 minutes, allowing the surface to get nicely charred. Flip them over and cook for another 3 to 4 minutes, or until the meat turns opaque and is fully cooked through.
- Remove the lobster tails from the grill, drizzle with the remaining herb butter sauce, and serve hot with fresh lemon wedges on the side.Lemon wedges
Video
Notes
- Choose the Right Salt: Use kosher salt for seasoning—it’s easy to control and enhances the lobster without overwhelming it.
- Add Citrus Zest for Extra Brightness (Optional): Stir a little lemon zest into the butter sauce for a fresh, concentrated citrus kick that balances the richness of the lobster.
- Use Sharp Kitchen Shears to Cut the Shell: They’re safer and easier to control than a knife, especially when working with curved shells.
- Loosen the Meat Gently: Pulling the lobster meat up slightly before grilling allows it to cook more evenly and makes for a better presentation.
- Divide the Butter Mixture: Separate the butter sauce mixture before brushing for food safety and to avoid cross-contamination from raw lobster.
- Grill with the Shell Side Down to Finish: This protects the meat from drying out while allowing it to finish cooking through evenly.
- Check for Opaqueness: When the meat turns opaque and firms up, it’s done. Overcooking will make it rubbery, making it hard to chew.
- Finish with Chives: Sprinkle chopped chives over the lobster just before serving for a mild onion flavor and a pop of fresh color. This is optional, but it totally makes a difference.
Nutrition
Recipe Notes and Expert Tips
I’ve put together some simple, practical tips to help you get the best results from your grill to your plate:
- Choose the Right Salt: Use kosher salt for seasoning—it’s easy to control and enhances the lobster without overwhelming it.
- Add Citrus Zest for Extra Brightness (Optional): Stir a little lemon zest into the butter sauce for a fresh, concentrated citrus kick that balances the richness of the lobster.
- Use Sharp Kitchen Shears to Cut the Shell: They’re safer and easier to control than a knife, especially when working with curved shells.
- Loosen the Meat Gently: Pulling the lobster meat up slightly before grilling allows it to cook more evenly and makes for a better presentation.
- Divide the Butter Mixture: Separate the butter sauce mixture before brushing for food safety and to avoid cross-contamination from raw lobster.
- Grill with the Shell Side Down to Finish: This protects the meat from drying out while allowing it to finish cooking through evenly.
- Check for Opaqueness: When the meat turns opaque and firms up, it’s done. Overcooking will make it rubbery, making it hard to chew.
- Finish with Chives: Sprinkle chopped chives over the lobster just before serving for a mild onion flavor and a pop of fresh color. This is optional, but it totally makes a difference.
How to Store Leftovers
If you’ve got leftovers, let the lobster cool down completely before sealing it in an airtight container. It’ll keep in the fridge for up to 2-3 days. When reheating, go low and slow—use the oven or a covered skillet with a splash of water or extra butter to keep the meat from drying out.
Grilled lobster tail is best enjoyed fresh, and while it’s technically possible to freeze it, the texture can get mushy or rubbery, especially if you’re using a lobster tail that’s already been frozen. So, I don’t recommend freezing this dish as a whole.
You can, however, make the herb butter ahead and freeze it for up to 3 months. Store it in a sealed storage container and let it thaw in the refrigerator before use.
What to Serve With Grilled Lobster Tail
You’ve got plenty of side options that complement grilled lobster tails without stealing the spotlight. Fresh grilled vegetables like asparagus, zucchini, or corn on the cob are always a solid match. If you’re going for something heartier, try garlic mashed potatoes, wild rice, or pasta tossed with olive oil and lemon.
Pair the lobster with grilled steak or shrimp skewers for a bigger spread. A light salad with vinaigrette helps balance the richness, and crisp white wine or citrusy sparkling water rounds it out nicely.
More Easy Recipes for You to Try at Home
I’ve gathered a few more recipes that are perfect if you enjoy cooking seafood at home or love the ease of throwing something on the grill.
