Grilled Lobster Tail
This Grilled Lobster Tail recipe is one of those seafood dishes that feels fancy but comes together easily with minimal effort. It’s great for anything from a casual backyard hangout to a special occasion dinner, and you don’t need to be a pro to get it right. You can prep the tails and garlic butter ahead of time, and while the lobster is best fresh, the sauce freezes well for future meals. It’s a go-to when you want something that looks impressive but won’t keep you tied to the kitchen.
Equipment
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
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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
Calories: 467kcalCarbohydrates: 3gProtein: 11gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 202mgSodium: 276mgPotassium: 204mgFiber: 1gSugar: 1gVitamin A: 2136IUVitamin C: 10mgCalcium: 80mgIron: 1mg
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