Go Back
Buttered grilled lobster tail with parsley and roasted tomatoes

Perfectly Grilled Lobster Tails: A Step-by-Step Guide

4.84 from 6 votes
A step-by-step guide to preparing perfectly grilled lobster tails, highlighting the ease of grilling and the delicious results. Includes tips on grilling with gas or charcoal, recipes for garlic butter and herb butter, and advice on serving and pairing. Addresses related queries such as grilling times, cutting techniques, and recipe variations, along with answering frequently asked questions about cooking lobster tails.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tails
Course: Main Course
Cuisine: Seafood
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Lobster
  • 4 Lobster tails 8-oz each (or any size – see instructions)
  • 1 tbsp Olive oil
  • 0.25 tsp Sea salt
  • 0.125 tsp Black pepper
Garlic Butter
  • 0.25 cup Unsalted butter melted (1/2 stick)
  • 2 cloves Garlic crushed
  • 2 tsp Lemon juice
  • 0.5 tsp Smoked paprika
  • 1 pinch Cayenne pepper

Equipment

  • Grill (Gas or Charcoal)
  • Knife
  • Small Bowl
  • Brush

Method
 

Preparing the Lobster Tails
  1. Prepare your grill (gas or charcoal) for medium heat.
  2. Cut the lobster tails: Use the "butterfly" cut or cut through the top shell. Pat the lobster tails dry.
  3. Brush the lobster tails with olive oil, and season with sea salt and black pepper.
Making the Garlic Butter
  1. In a small bowl, combine the melted butter, crushed garlic, lemon juice, smoked paprika, and cayenne pepper.
Grilling the Lobster Tails
  1. Place the lobster tails on the preheated grill, flesh-side down.
  2. Grill for 5-7 minutes, depending on the size of the tails, basting with the garlic butter. Use indirect heat to prevent burning.
  3. Flip the tails and grill for another 3-5 minutes, until the flesh is opaque and the internal temperature reaches 140°F (60°C).
Serving
  1. Serve immediately with your favorite side dishes, such as grilled vegetables or rice pilaf.

Notes

Don't overcook the lobster tails to avoid a rubbery texture. Monitor the internal temperature closely. For a smoky flavor, add wood chips to the grill.