Easy Grilled Lobster Tails

By James Kimble February 8, 2024 4 mins read 183 Views

Are you looking for a fancy recipe for a special occasion? Look no further than these Easy Grilled Lobster Tails!

One of the easiest items to grill is lobster tails. All you’ll need to do is clip, season, and set on the grill for under 10 minutes, and you’ll have the perfect romantic main course. This recipe is ideal for anniversaries and Valentine’s Day. Pair with a medium-rare steak for the complete experience!

Ingredients

Lobster tails: about 8-10 ounces each. Fresh if you can get it, but thawed from frozen is quick and easy!
Unsalted butter: You will need 1/2 stick (or 1/4 cup) for the lobster, plus more for dipping.
Lemon juice: Use fresh lemon juice. It adds a bright flavor to seafood.
Fresh parsley: Adds a subtle herb flavor to this dish. If you’re not a fan of parsley, use your favorite fresh herbs on these grilled lobster tails.
Granulated garlic: If you do not have granulated garlic, substitute with fresh minced garlic or garlic powder.
Paprika (sub with cayenne for an extra kick)
Salt, and black pepper

Thaw frozen lobster tails in the refrigerator 12-24 hours in advance.

Butterfly the lobster

Using sharp kitchen scissors, make a vertical cut from the top to about ¼ of an inch above the tail. Do not cut through the tail.
Make diagonal cuts on both sides (about 1/4 -1/2 an inch) and gently part the shell, and pull the lobster meat on top. The shell will serve as a platform for the lobster meat.
Blot the exposed meat gently with a paper towel to remove any excess moisture.
Combine melted butter with the remaining ingredients. Let stand for 1-2 minutes to give the salt time to dissolve. Stir one again.
Generously brush the garlic butter mixture on the flesh side.

Grilling lobster tails

Preheat the grill to medium-high heat, or 375 degrees F.
Place lobster tails on the grill, shell side down, and cook for 5-8 minutes, depending on size.
Once the shell turns a bright pink-red tone and the internal temperature of the lobster meat reaches 140 degrees, they are done.
Remove tails from the grill and place them on a clean platter. Serve with freshly cut lemon wedges and your favorite side dish.

Serving Suggestions

These easy grilled lobster tails are just wonderful on their own; however, for special occasions, they work well as part of a surf n turf meal. Serve these lobster tails with Grilled Filet Mignon, and a little extra butter sauce for dipping!

Easy Grilled Lobster Tails

Grilling Lobster Tails is easy. They cook quickly and with a little extra flavor, they are spectacular. If you want a little smoke flavor you can even cook these Lobster Tails on a Pellet Grill.

Course Main Course

Cuisine American

Keyword grilled lobster, grilled seafood

Prep Time 5

Cook Time 8

Total Time 13

Servings people

Calories 117kcal

Ingredients

6 lobster tails 8-10 ounces each
1/4 cup unsalted butter melted
Juice of two medium lemons
1/2 teaspoon salt add more if desired
1/4 teaspoon paprika
1/4 teaspoon granulated garlic optional
1/4 teaspoon of black pepper
1 1/2 tablespoons finely chopped parsley (garnish) or herb of choice

Instructions

Preheat grill for medium-high heat.
Using sharp kitchen shears, make a vertical cut from the top to about ¼ of an inch above the tail. Do not cut through the tail. If you so choose, you can make diagonal cuts on both sides (about 1/4 -1/2 an inch) and gently part the shell, and pull the lobster meat on top. The shell will serve as a platform with the exposed flesh on the top.
Blot exposed flesh portion gently with a paper towel to remove any excess moisture.
Combine melted butter with remaining ingredients. Let stand for 1-2 minutes to give the salt time to dissolve. Stir one again.
Generously brush the mixture onto the exposed flesh of the lobster tails.
Place onto grill and cook for 5-8 minutes, depending on the size of the tails. Once the shell turns bright pinkish-red tone and the internal temperature of the lobster meat reaches 140 degrees, they are done.
Remove tails from the grill and place onto a clean platter. Garnish with chopped parsley and serve with a side of melted butter for dipping.