Grilled Lobster Tails Recipe

Grilled lobster tails are perfect for a summer cookout. I make this recipe when I want something special but do not want to spend a lot of time in the kitchen. Grilled lobster tails are quick to prepare and taste amazing. The meat comes out tender and picks up a nice smoky flavor from the grill. I keep the seasoning simple with just butter, garlic, salt, and pepper because I want the lobster to be the star. For me, this goes well with a cold glass of lemonade. If you enjoy my baked lobster tails or broiled lobster recipes, you will like this one too.

 

I was a bit nervous the first time I grilled lobster at home. It seemed like something that could easily go wrong. But honestly, it turned out to be easier than I expected. The shell does most of the work by protecting the meat from the direct heat. My family now requests this every time the weather is nice. You can also try steamed lobster if you prefer a gentler cooking method.

The important thing is to butterfly the tails properly. This lets the meat cook evenly and soak up all that garlic butter. I will show you how to do it step by step.

What is Grilled Lobster Tail?

Grilled lobster tail is lobster that has been split open, seasoned, and cooked over a hot grill. The shell stays attached and holds the meat in place while it cooks. You will know it is done when the shell turns bright red and the meat becomes white and opaque.

This cooking method is popular in American steakhouses where they serve lobster alongside steak for surf and turf. Grilling gives the lobster a smoky taste that you cannot get from boiling or steaming. The butter also caramelizes a bit on the meat, which adds flavor.

Cold water lobster from Maine or Canada has firmer meat and a sweeter taste. Warm water lobster works fine too. Either one will taste great on the grill.

Ingredients

• Lobster tails – Fresh or thawed frozen tails both work well
• Unsalted butter – The base for the garlic butter sauce
• Garlic – Minced fresh garlic gives the butter good flavor
• Lemon juice – A squeeze of lemon brightens everything up
• Fresh parsley – Chopped for garnish
• Salt – Just a little to season the meat
• Black pepper – A light sprinkle for seasoning
• Cooking oil spray – To prevent sticking on the grill

Why This Grilled Lobster Tails Recipe Works

This recipe gives you good results every time because of a few key steps.

• Butterflying exposes the meat. Cutting through the top shell and fanning out the meat lets it cook evenly. No more overcooked edges and raw centers.
• The shell protects the meat. Leaving the bottom shell on shields the lobster from direct flame. This keeps it from drying out.
• Garlic butter adds flavor and moisture. Brushing butter on the meat while it grills keeps it juicy and gives it a rich taste.
• High heat creates a light char. Grilling at medium high gives the lobster nice grill marks without overcooking the inside.

This recipe is easier than it looks. Just follow the steps and you will have restaurant quality lobster at home.

1. Melt the butter in a small saucepan over low heat.
2. Add the minced garlic, lemon juice, parsley, salt, and pepper. Stir to combine.
3. Remove from heat and set half aside for dipping later.
4. Keep the other half warm for basting.

The garlic will cook gently in the warm butter. You do not want to brown it.

1. Place the lobster tail on a cutting board with the top shell facing up.
2. Use kitchen shears to cut down the center of the top shell, starting from the open end toward the tail fin. Stop before you reach the fin.
3. Gently pull the shell apart to expose the meat. Keep the bottom shell intact.
4. Lift the meat slightly and rest it on top of the shell. Insert a skewer lengthwise through the meat if you want to keep it flat.

Do not cut all the way through to the bottom. The intact shell acts like a little boat that holds the meat and butter.

1. Preheat your grill to medium high heat, around 400°F to 450°F. Spray the grates with cooking oil.
2. Brush the exposed lobster meat with garlic butter. Season with a little salt and pepper.
3. Place the tails on the grill meat side down. Cook for 5 to 6 minutes until you see light grill marks.
4. Flip the tails shell side down. Brush with more butter and grill for another 4 to 6 minutes until the meat is opaque and the internal temperature reaches 135°F to 140°F.

A good rule is about 1 minute of total cooking time per ounce of lobster tail. A 6 ounce tail takes about 6 to 8 minutes total. An 8 ounce tail takes about 8 to 10 minutes.

1. Remove the lobster tails from the grill and place on a serving plate.
2. Brush one more layer of garlic butter on top.
3. Garnish with chopped parsley and lemon wedges.
4. Serve right away with the reserved garlic butter for dipping.

Pro Tips

• Thaw frozen tails completely. Put them in the refrigerator overnight or in cold water for 30 minutes. Do not grill them frozen.
• Do not overcook. Pull the tails off the grill when the internal temperature hits 135°F to 140°F. They will continue cooking a bit from the residual heat.
• Watch for flare ups. Butter dripping on the coals can cause flames. Move the tails to a cooler spot if this happens.
• Soak wooden skewers first. If you use wooden skewers, soak them in water for 30 minutes so they do not burn.

What to Serve with Grilled Lobster Tails

• Grilled corn on the cob – Cook it on the grill alongside the lobster
• Mashed potatoes – Creamy and buttery, a natural pairing
• Filet mignon – For a surf and turf dinner
• Grilled asparagus – Simple and cooks quickly on the grill
• Caesar salad – The tangy dressing is nice with rich lobster
• Cantaloupe juice – My favorite drink on summertime

Storage

Grilled lobster tails are best eaten fresh. In my experience, they rarely last long because everyone finishes them right away. But if you do have leftovers, here is how to store them.

• Refrigerator: Remove the meat from the shell and store in an airtight container for up to 2 days.
• Freezer: Wrap cooked lobster meat tightly in plastic wrap and place in a freezer bag. It keeps for up to 1 month. Thaw overnight in the refrigerator.
• Reheating: Warm the meat gently in a skillet with a little butter over medium low heat. Do not use the microwave because it makes the meat rubbery.

More Grilled Recipes

• Grilled Mussels – Topped with garlic and breadcrumbs
• Inihaw na Pusit – Grilled stuffed squid with tomato and onion
• Grilled Tilapia – Wrapped in foil with simple seasonings
• Inihaw na Bangus – Grilled milkfish stuffed with tomatoes and onions
• Grilled Stuffed Tilapia – Another way to prepare whole fish on the grill

• Unsalted butter – Salted butter works but use less added salt
• Fresh garlic – Garlic powder is okay in a pinch but fresh tastes better
• Lemon juice – Lime juice works too and tastes great with seafood
• Fresh parsley – Chives or dill are good alternatives
• Lobster tails – Large shrimp or langostino can be grilled the same way\

How long do you grill lobster tails?

It depends on the size. A good rule is about 1 minute of total cooking time per ounce. A 6 ounce tail needs about 6 to 8 minutes total. Start with 5 to 6 minutes meat side down, then flip and finish for 4 to 6 minutes shell side down.

What temperature should the grill be for lobster tails?

Medium high heat works best, around 400°F to 450°F. This gives you a nice sear without overcooking the inside. If using charcoal, the coals should be glowing with a light ash coating.

Do you have to boil lobster tails before grilling?

No. You can grill them directly from raw. The shell protects the meat while it cooks. Butterflying the tail properly is the key to even cooking.

How do you know when grilled lobster tails are done?

The meat will turn from translucent to opaque white and feel firm when you press it. The best way to check is with a thermometer. The internal temperature should be 135°F to 140°F.

Can you grill frozen lobster tails?

I do not recommend it. The outside will overcook before the inside is done. Thaw them first in the refrigerator overnight or in cold water for 30 minutes.

Grilled lobster tails are one of my favorite summer dishes. They look fancy but are actually easy to make. I hope you try this recipe and enjoy it as much as my family does. Squeeze some fresh lime on top, dip in that garlic butter, and you will see why this is worth firing up the grill.