• Grilling
  • BBQ
  • Smoking
  • Miscellaneous
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

BBQing with the Nolands

  • Home
  • About Me
  • Recipes
  • Contact
    • Privacy Policy

Grilling

Grilled Lobster Tails

Sharing is caring!

265 shares
  • Share
Jump to Recipe

Grilled Lobster Tails are perfect for a summer dinner from the BBQ! They are elegant, and really very easy to prepare. You shouldn’t be intimidated; this recipe is easy, is straightforward to cook, and oh so tasty! 

Served up with a small bowl of melted butter, is there anything better? For a simple meal, you can just add an easy salad, or if you want to hit it out of the park, you could add a perfectly cooked steak to complete the meal. Want more lobster? Try our amazing Lobster Bisque, a fabulous recipe that so many have loved for years.

Fork full of lobster being dipped into a bowl of melted butter with 3 grilled lobster tails in the background

Cooking lobster tails can be a little intimidating, especially if you haven’t done it before, but trust me, it really is pretty simple. Because they can be expensive (especially where we live, thousands of miles from the ocean!), you want to make sure you are serving them when they are cooked to perfection!

Helpful items for this recipe

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.

OXO Good Grips Multi-Purpose Kitchen and Herbs Scissors

Small Clear Glass Bowls with Lids, 6.25 Ounce, Set of 8

Boos Block Chop-N-Slice Maple Wood Edge Grain Reversible Cutting Board

Grilled lobster tails on a wooden cutting board with a bowl of melted butter and 3 forks.

You can usually find lobster tails in your local grocery store or fish market. You will want to make sure if you are buying them fresh that they are indeed fresh! I find it best to buy frozen lobster tails from our local fish market. If they are frozen shortly after they are caught, I know they are going to be of great quality.

Ingredients

  • 2 medium to large lobster tails (6-8 oz. each)
  • 1/4 cup salted butter, plus more melted for dipping
  • 1 generous tsp garlic, minced

You really don’t need very much to prepare these wonderful grilled lobster tails once you have the lobster tails themselves. Don’t skimp on the size though. If you get tails that are too small, they are more difficult to work with and can be overcooked very quickly. It is best to spend the money on a good-sized tail. Trust me, you will thank me for it!

How Do you grill lobster tails at home?

Before you grill your lobster tails, you need to prepare them for the grill. If you have frozen lobster tails, make sure they are thawed completely. If they are not, they will cook unevenly, and you will not be happy with the results.

To start, use a good pair of kitchen shears to cut the lobster shell. Starting at the front, cut directly down the middle of the shell toward the fan end of the tail. Using your finger loosen the meat from the inside of the split shell and pull it out of the shell. Do not remove the meat but keep it attached so the lobster meat will sit on top of the shell.

It helps if you make 2 small cuts on a 45-degree angle at the end of the tail towards the outside after you have cut the shell down the middle. This will allow the lobster meat to sit on top of the shell when you put them on the grill.

Mix your minced garlic with the melted butter, then place the lobster tails on a preheated medium-hot grill. Brush the lobster tails with the garlic butter and close the lid to allow them to cook.

How long does it take to grill lobster tails?

3 grilled lobster tails on a wooden cutting board with 3 forks laying beside them.

The grilling time will vary depending on the size of your lobster tails. I usually grill my tails for between 7 and 10 minutes, basting with garlic butter occasionally. The lobster meat should be opaque and firm to the touch.

I like to turn my tails over so I can grill flesh side down for a few minutes to finish cooking them. The meat will get a little charred, and it adds so much flavor to the lobster meat.

The temperature of the lobster tail, when it is cooked, should be between 135 and 140 degrees F. I always use a Thermoworks Thermapen instant-read thermometer. It is quick and is always bang on with the temperature.

4 different coloured Thermoworks Thermopen instant read thermometers

This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.

Once your grilled lobster tails are done, you are going to want to serve them right away. The cooked lobster will not hold well in the warming drawer as the meat will continue to cook and may become rubbery.

Serving your lobster tails

3 grilled lobster tail on a wooden cutting board with a small bowl of melted butter and some sliced lemons

There is nothing like a freshly grilled lobster dipped in melted butter. I like to serve just melted butter, but if you want to use herb butter, you can. Make the flavors of the recipe your own!

Grilled lobster tails on a wooden cutting board with a small bowl of melted butter and 3 forks, a bunch of parsley beside the board.

You can serve your lobster tail on its own, with a fresh salad or as part of a full plate with other proteins and vegetables. If you want to really impress your guests, you can serve the grilled lobster tail with a beautiful filet mignon.

Fork full of grilled lobster being dipped into a small white bowl of melted butter.

When you serve your grilled lobster tails, you should make sure that everyone has their own little bowl of melted butter. You can garnish the lobster with a little chopped parsley, but it really doesn’t need anything else. You want the flavor of the lobster meat to shine!

Fork with a large bite of grilled lobster meat dripping with melted butter.

Look at that gorgeous bite of grilled lobster dripping in melted butter! Doesn’t it just make your mouth water?

Grilled lobster tail on a wooden cutting board

Pin it HERE!!

Grilled Lobster Tails are perfect for a summer dinner from the BBQ!

Pin it HERE!!

Grilled Lobster Tails are perfect for a summer dinner from the BBQ!
Fork full of lobster meat being dipped into a bowl of melted butter

Grilled Lobster Tails

Ken Noland
Grilled Lobster Tails are perfect for a summer dinner from the BBQ! They are elegant, and really very easy to prepare. You shouldn't be intimidated. This recipe is easy, straightforward to cook, and oh so tasty! 
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Grilling
Cuisine American
Servings 2 Servings
Calories 225 kcal

Ingredients
 

  • 2 lobster tails thawed
  • 1/4 cup salted melted butter plus additional melted butter for dipping
  • 1 generous tsp garlic minced

Instructions
 

  • Preheat your grill to medium-hot.
  • Using a sharp pair of scissors, cut the shell vertically from the front toward the tail. Stop about ½ inch before you reach the fan of the tail.
  • Then cut a ¼ – ½ inch length at a 45-degree angle from the center cut towards the fan of the tail.
  • Gentle lift the tail meat out of the shell, pulling up and working the meat loose from the shell with your fingers. Do not remove the meat from the very end of the tail close to the fan. The meat should sit on top of the tail shell but still be attached to the shell at the fan end.
  • In a small bowl, mix the butter and the minced garlic together.
  • Place the lobster tails meat up (shell down) on the grill and brush generously with the garlic butter.
  • Close the lid and allow the lobster to cook for 7-10 minutes, basting with the garlic butter occasionally.
  • The meat of the lobster should be opaque and firm to the touch.
  • I like to turn the lobster tails over for a few minutes to finish cooking them. The meat gets a little charred, and the flavor is fantastic.
  • Once the lobster meat is fully cooked (internal temperature is 135-140 degrees F), serve immediately with a small bowl of melted butter for dipping.


Equipment

John Boos Block Chop-N-Slice Maple Wood Edge Grain Reversible Cutting Board, 20 Inches x 15 Inches x 1.25 Inches
John Boos Block Chop-N-Slice Maple Wood Edge Grain Reversible Cutting Board, 20 Inches x 15 Inches x 1.25 Inches
Libbey Small Glass Bowls with Lids, 6.25 ounce, Set of 8, Clear, 3.45-inch -
Libbey Small Glass Bowls with Lids, 6.25 ounce, Set of 8, Clear, 3.45-inch –
OXO Good Grips Multi-Purpose Kitchen and Herbs Scissors
OXO Good Grips Multi-Purpose Kitchen and Herbs Scissors

Notes

You can clarify the butter for dipping if you like. Melt butter in a saucepan over low heat, without stirring, until melted and solids separate from fat. This could take about 10 minutes. Remove from heat; let stand 5 minutes.
Skim off foam. Slowly pour off the clear yellow liquid, leaving behind the residue of milk solids that will have settled to the bottom of the pan.

Nutrition

Serving: 1Calories: 225kcalCarbohydrates: 3gProtein: 23gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 107mgSodium: 284mg
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!


3 Comments

Previous Post: « 25 BBQ Salads For summer
Next Post: Grilled Romaine Lettuce »

Reader Interactions

Trackbacks

  1. Grilled King Crab Legs - BBQing with the Nolands Grilled King Crab Legs says:
    April 30, 2021 at 5:01 pm

    […] time you are thinking about what to serve for a special dinner or wonderful appetizer, you must try these. There really is nothing like the taste of the sea […]

    Reply
  2. Grilled Scallops and Shrimp Kabobs - BBQing with the Nolands says:
    April 30, 2021 at 5:02 pm

    […] a little more delicate, so you have to babysit it just a little bit more than say chicken or beef. Seafood cooks quicker and there is nothing worse than a rubbery overdone […]

    Reply
  3. Grilled Mahi Mahi - BBQing with the Nolands BBQing with the Nolands says:
    May 18, 2021 at 7:10 am

    […] so fortunate! Although I will always buy it frozen when I can find it because it is just such a great fish to cook and […]

    Reply
5 from 4 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I’m Ken thanks for stopping by BBQing with the Nolands! I was born and raised in Western Canada. I grew up on the great wide open farmlands that produce some of the worlds’ best livestock and grains.
Read More…

Footer

You might also like

Million Dollar Smoked Mac and Cheese

Cast Iron Southern Cornbread

Brewery and the Beast

A patty of garlic compound butter with herbs melting on a grilled steak.

Garlic Compound Butter With Herbs

Quick pickled vegetables in a glass jar with a fork in the jar and some burgers topped with the pickled veggies in the background

Quick Pickled Vegetables

Copyright © 2025 · BBQing with the Nolands · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.