Two summers ago, I was helping organize a block party in our neighborhood. My husband was in charge of setting up the grill with a couple of the dads, and I somehow found myself in the middle of a friendly cook-off challenge with my next-door neighbor Lisa, who’s known for her BBQ chicken wings.
I knew I couldn’t beat her in the wing department, so I decided to go the unexpected route. I picked up fresh lobster tails from the seafood truck that visits the local market every Friday and thought, “Let’s give the grill something elegant for a change.”
I hadn’t grilled lobster tails in ages, but I remembered how they’d once impressed my in-laws during a small anniversary dinner we hosted years back. It was my husband’s suggestion to brush them with a garlic butter mix and throw in a bit of lemon zest for brightness. That little tweak made all the difference. We served them hot off the grill with grilled corn and a chilled white wine, and before I knew it, people started asking if I’d cater the next one.
It’s now become one of our favorite summer splurges—easy enough for a weekend dinner, yet fancy enough to feel like we’re dining seaside without leaving our backyard. The kids enjoy it too, especially my daughter who always claims the last bite. If you’re looking to bring a touch of restaurant-style cooking to your outdoor meals, this one’s a must.
Short Description
Grilled Lobster Tails are juicy, flavorful, and lightly charred, brushed with a buttery garlic-lemon sauce that brings out their natural sweetness. A quick yet luxurious dish perfect for warm evenings and special occasions.
Key Ingredients
- 2 lobster tails
- 1/4 cup melted butter
- 2 tablespoons garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon lemon zest
- Salt, to taste
- Black pepper, to taste
Tools Needed
- Kitchen shears
- Grill or grill pan
- Small mixing bowl
- Basting brush
- Tongs
- Meat thermometer (optional, for precision)
Cooking Instructions
Step 1: Preheat the Grill
Preheat your grill to medium-high heat (about 400°F). Clean the grates and oil them lightly to prevent sticking.
Step 2: Prepare the Lobster Tails
Using kitchen shears, carefully cut through the top shell lengthwise, from the wide end down to the tail fin. Gently pull the meat upward through the cut and rest it on top of the shell, keeping it attached at the base. This helps it cook evenly and makes for a pretty presentation.
Step 3: Mix the Garlic Butter
In a small bowl, combine the melted butter, minced garlic, paprika, lemon zest, salt, and black pepper. Stir until well blended.
Step 4: Brush the Lobster Meat
Generously brush the lobster meat with the butter mixture, making sure every crevice is coated. Reserve a bit of butter for basting later.
Step 5: Grill Meat Side Down
Place the lobster tails on the grill, meat side down. Grill for 5–6 minutes until you get light grill marks and a slight char.
Step 6: Flip and Finish Cooking
Flip the tails shell side down and grill for another 5–6 minutes, basting with more garlic butter as they cook. The meat should be opaque and firm to the touch. Internal temp should read 140°F if using a thermometer.
Step 7: Serve with Extra Butter
Remove from the grill, give them one last brush of warm butter, and serve immediately with lemon wedges.
Why You’ll Love This Recipe
Big Flavor in Minutes: The garlic-lemon butter melts into the lobster as it grills, adding rich, zesty flavor with minimal effort.
Easy Yet Elegant: Fancy enough for special occasions, but simple enough for a weeknight meal.
Low-Carb Friendly: A naturally low-carb, high-protein meal perfect for light, clean eating.
Quick Cooking: Done in under 20 minutes from start to finish.
Crowd-Pleaser: Great for grilling season and sure to impress your guests.
Mistakes to Avoid & Solutions
Overcooking the Lobster
Mistake: Lobster gets rubbery fast if overdone.
Solution: Stick to 10–12 minutes total grilling time. Look for opaque flesh and check for 140°F internal temp.
Skipping the Shell Cut
Mistake: Cooking with the shell fully intact leads to uneven cooking.
Solution: Always butterfly the tail to expose the meat for even heat and flavor.
Not Basting Enough
Mistake: Dry lobster tails.
Solution: Baste twice—once before grilling and once after flipping to keep them moist.
Direct High Heat Too Long
Mistake: Burning the meat or shell.
Solution: Start with high heat but move to indirect heat if flare-ups occur.
Undersalting
Mistake: Bland lobster.
Solution: Don’t fear the salt, lobster needs seasoning to shine. Taste your butter mix before brushing.
Serving and Pairing Suggestions
As a Main Course: Serve with grilled corn, a simple green salad, or garlic mashed potatoes.
Surf & Turf: Pair with a grilled steak or lamb chops for a special dinner.
Wine Pairing: Crisp white wines like Sauvignon Blanc, Chardonnay, or even a dry rosé work beautifully.
Serving Style: Perfect plated individually with lemon wedges, or family-style on a platter for backyard gatherings.
Storage and Reheating Tips
Storage:
Let leftovers cool completely.
Store in an airtight container in the fridge for up to 2 days.
Reheating:
Reheat gently in a covered pan with a splash of broth or butter over low heat.
Avoid microwaving; it toughens the meat.
FAQs
1. How do I know when lobster tails are done?
Look for opaque, firm flesh. It should no longer be translucent and should flake slightly when pulled with a fork.
2. Can I grill frozen lobster tails?
No, they need to be thawed fully in the fridge overnight or in cold water before grilling.
3. What’s the best size lobster tail for grilling?
5 to 6 ounces each is ideal—they’re meaty but cook evenly and quickly.
4. Can I prepare them ahead of time?
Yes! You can butterfly the tails and mix the butter ahead. Just brush and grill when ready.
5. What if I don’t have a grill?
You can broil them in the oven. Place them on a baking sheet, meat side up, and broil on high for about 10 minutes.
Tips & Tricks
Use metal skewers under the lobster tails to keep them from curling on the grill.
Add a pinch of cayenne or chili flakes to the butter for a bit of heat.
Serve with herb butter or compound butter for variety.
If you’re grilling multiple tails, keep cooked ones warm in foil off to the side.
Don’t skip the lemon zest, it really brightens the flavor without overpowering it.
Recipe Variations
1. Spicy Cajun Lobster Tails
Add 1 tsp Cajun seasoning to the butter mix.
Grill as instructed, and serve with a squeeze of lime and spicy aioli.
2. Herb-Parmesan Lobster Tails
Stir in 1 tablespoon chopped fresh parsley and 2 tablespoons grated Parmesan into the butter.
Grill and top with extra cheese right before serving.
3. Asian-Inspired Lobster Tails
Mix 1 tablespoon soy sauce and 1 teaspoon sesame oil into the butter.
Add finely grated ginger and grill as usual. Top with chopped green onions and toasted sesame seeds.
Final Thoughts
That block party ended with a lot of full bellies, laughter, and sunburnt cheeks but my favorite part? Seeing my husband sneak a third helping of lobster tails when he thought no one was watching.
Moments like that remind me why I love cooking so much. It’s not just about the food. It’s about creating something simple that feels special, even if you’re just eating it on your back porch in flip-flops.
Grilled lobster tails don’t need to be saved for some fancy dinner reservation. With a few ingredients and a hot grill, you can pull off something that tastes like a splurge, without the stress. It’s one of those dishes that looks impressive but is secretly very easy to make—my kind of cooking.
Grilled Lobster Tails
Ingredients
- 2 lobster tails
- ¼ cup melted butter
- 2 tablespoons garlic minced
- 1 teaspoon paprika
- ½ teaspoon lemon zest
- Salt to taste
- Black pepper to taste
Instructions
- Heat grill to medium-high (around 400°F) and lightly oil the grates.
- Cut the top shell lengthwise with kitchen shears and pull the meat up to sit on top, still attached at the base.
- Mix melted butter, garlic, paprika, lemon zest, salt, and pepper in a small bowl.
- Coat the lobster meat generously with the garlic butter. Save some for later.
- Place tails meat-side down on the grill. Cook for 5–6 minutes to sear.
- Flip shell-side down, baste with more butter, and grill 5–6 more minutes until meat is opaque and firm (140°F inside).
- Brush with extra butter and serve hot with lemon wedges.
