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.
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!
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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.
- 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?
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 Thermopen instant-read thermometer. It is quick and is always bang on with the temperature.
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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
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!
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.
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!
Look at that gorgeous bite of grilled lobster dripping in melted butter! Doesn’t it just make your mouth water?
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- 2 lobster tails, thawed
- 1/4 cup salted melted butter plus additional melted butter for dipping
- 1 generous tsp garlic, minced
- 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.
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.
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Amount Per Serving: Calories: 225Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 107mgSodium: 284mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 23g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.