Fresh lobster is coated in a garlicky butter sauce and grilled until perfectly tender and incredibly delicious. This Grilled Lobster recipe is perfect for a fancy seafood dinner, or you can treat yourself just BECAUSE! 🙌
No grill? No problem! Grab my recipe for Baked Lobster Tails.
Buttery Grilled Lobster Tail
Lobster is such a treat, but that doesn’t mean you need to go to a fancy restaurant to enjoy it! You can experience restaurant-quality lobster in your home, prepared with your own two hands. It’s EASY!
It can be just a tad bit tricky to properly cook a whole lobster, though, so today we’re keeping it simple with quick and easy Grilled Lobster Tails. No snapping claws, no broken rubber bands, no worries!
I can’t even begin to explain to you guys how much I love these buttery lobster tails. They are SO GOOD. Fresh lobster tails are slathered in a garlic and lemon butter sauce and then grilled until tender and juicy. The lobster meat will literally melt in your mouth by the time you’re done – that’s how tender we’re talking!
Lobster can be enjoyed any time of year, but it’s especially great in the summertime. There’s nothing like that smoky taste that comes from the grill and combines with all the flavorful herbs and butter… is your mouth watering? Just me!?!
Anyway, the bottom line is this: It’s time to treat yourself to a delicious seafood dinner – you deserve it!
What You’ll Need
Another reason that I love these grilled lobster tails so much is that they don’t require much to prep them. Here’s to keeping shopping lists short and counters uncluttered! 🙌
- Butter: Melted. I usually use unsalted butter because I like to control the amount of salt I use, but you can definitely use salted if you want to.
- Lemon Juice: Fresh-squeezed lemon juice is best.
- Herbs: I like to use a combination of chopped fresh basil and chopped fresh parsley.
- Garlic: Minced. The only thing better than a butter sauce is a garlic butter sauce!
- Salt: For flavor, to taste.
- Lobster Tails: I prefer to use fresh lobster tails, but you can use frozen ones. Just remember to thaw them first.
- Lemon Wedges: For serving.
How to Grill Lobster Tails
I told you this lobster tail recipe is quick, but I didn’t tell you how quick. These tails can be prepped and grilled in just 20 minutes. 20 minutes from start to finish!
First you’ll have to cut the tails (I’ve included a step-by-step guide, worry not!), season them, and finally you’ll grill them.
Let’s get started:
- Preheat the Grill: Then, in a small mixing bowl, whisk together the melted butter, lemon juice, basil, parsley, garlic, and salt. Set aside.
- Cut the Lobster Tails: With your kitchen shears, cut straight along the middle of the top of the lobster shell towards the fins of the tail, BUT don’t cut through the fin.
- Using your fingers, gently open up the shell. With a knife, cut halfway through the meat down the center. DO NOT cut all the way through.
- Insert a skewer through the lobster, lengthwise.
- Season the Lobster Tails: Lightly brush the lobster flesh with the butter mixture.
- Grill the Lobster: Grill, flesh side down, for about 6 minutes, or until lightly charred. Flip over the lobster; brush with more butter and grill for about 4 to 5 more minutes, or until cooked through.
- Serve and Enjoy: Remove from grill. Garnish with parsley and serve with lemon wedges.
Is Grilling Better Than Steaming?
Personally, I like grilled lobster better than steamed lobster. In terms of ease, there’s no difference between the two processes.
One of the proclaimed benefits of steaming a lobster is that it’s difficult to overcook it that way, but it can also introduce too much water to the meat. When you grill the lobster, it’s still quick and easy, and all of the flavors of the meat just shine. Plus the texture comes out perfect every time!
Tips for Success
Now that you’re a grilled lobster tail expert, it’s about time for me to cut you loose to the kitchen! But, before you leave, read through a couple last minute tips that will help you get the best results with your seafood:
- How Do I Know if the Lobster is Done? If you’ve never cooked lobster before, this can be difficult to tell, but look for your lobster meat to be sturdy and opaque in color. Also, the shells should be bright red.
- If You’re Using Frozen Tails: This may seem obvious, but make sure to thaw them in the fridge overnight before cutting and grilling.
- Serve While Hot: The texture won’t quite be the same if you have to reheat them, so make sure to dig into these tails while they’re still buttery and hot.
- For Cold Weather Enjoyment: If you can’t fire up the grill, you can still make these lobster tails on a stovetop grill pan.
Serving Suggestions for Grilled Lobster Tails
Okay wait, there’s two more things! The first is the matter of side dishes. Once you have your lobster tails, what should you serve with them?
I’ve got a couple of suggestions if you need them!
- Potatoes: Try anything from homemade French Fries to Garlic Mashed Potatoes!
- Grilled Vegetables: While you have the grill out, toss on some veggies! Try sometime like this Grilled Asparagus or this Grilled Zucchini Salad with Corn and Tomatoes.
- Rolls: Save some of that garlic butter sauce and slather it on a toasted roll or slice of bread.
- Salad: You can make any kind, really. Pasta salad, potato salad, a green salad, etc. Personally, I’m a big fan of this Quinoa Salad!
How to Store and Reheat Leftovers
- Leftover lobster (either in the shell or removed) can be stored in an airtight container for 2 to 3 days in the fridge. It can also be frozen the same way for a couple of months.
- To reheat, bake your lobster in the oven (with a new coat of butter applied) until warmed through. I generally do mine at about 350 degrees F.
ENJOY!
Easy Grilled Lobster Tail
Ingredients
- 5 tablespoons butter, melted
- 1 tablespoon lemon juice
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 3 cloves garlic, minced
- salt, to taste
- 4 lobster tails, (8 to 10 ounces each)
- lemon wedges, for serving
Instructions
- Preheat grill.
- In a small mixing bowl whisk together the melted butter, lemon juice, basil, parsley, garlic, and salt. Set aside.
- With your kitchen shears, cut straight along the middle of the top of the lobster shell towards the fins of the tail; don’t cut through the fin.
- Using your fingers, gently open up the shell. With a knife or kitchen shears, cut halfway through the meat down the center. DO NOT cut all the way through.
- Insert a skewer through the lobster, lengthwise.
- Lightly brush the lobster flesh with the butter mixture.
- Grill, flesh side down, for about 6 minutes, or until lightly charred.
- Flip over the lobster; brush with remaining butter and grill for about 4 to 5 more minutes, or until cooked through. Cooked lobster meat should be sturdy and opaque.
- Remove from grill. Garnish with parsley and serve with lemon wedges.
Notes
- NET CARBS: 0 g
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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