Grilled Lobster Tails with Garlic Lemon Butter
Transform lobster tails into an impressive yet easy gourmet meal in under 30 minutes. This simple grilling method creates perfectly cooked, tender lobster enhanced with a classic garlic lemon butter sauce that lets the natural sweetness of the seafood shine.
Equipment
- Grill gas or charcoal, preheated to medium-high heat (400°F)
- Kitchen shears or sharp knife for butterflying the lobster tails
- Skewers wooden (soaked in water) or metal, for keeping tails flat during grilling
- Basting Brush for applying butter sauce
- Small saucepan for preparing butter sauce
Ingredients
- 4 lobster tails 6-8 oz each, thawed if frozen
Garlic Lemon Butter Sauce
- 1 stick unsalted butter 8 tablespoons, melted
- 1 clove garlic minced
- 1 lemon juiced, plus extra wedges for serving
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon fresh parsley chopped, optional
- vegetable oil for oiling grill grates
Instructions
- Preheat your grill to medium-high heat, approximately 400°F.
- In a small saucepan or microwave-safe bowl, melt the butter. Add minced garlic, lemon juice, salt, and pepper. If using, stir in chopped parsley. Set aside and reserve half for serving.
- Using kitchen shears or a sharp knife, cut along the top of each lobster tail from the thick end toward the tail fan, stopping just before reaching the end. Cut through the shell but avoid cutting deeply into the meat.
- Gently spread the shell apart and carefully loosen the meat from the shell without detaching it completely. Lift the meat so it sits on top of the shell.
- Optional: Insert a skewer lengthwise through each tail to prevent curling during cooking.
- Lightly oil the grill grates to prevent sticking.
- Brush each lobster tail generously with the prepared butter mixture, including between the meat and shell.
- Place the tails on the grill shell-side down first and cook for 5-6 minutes.
- Flip the tails so the meat side contacts the grill. Baste with additional butter sauce and cook for another 3-6 minutes, depending on size.
- The lobster is done when the meat is firm, opaque, and white with no translucent areas (internal temperature of 140-145°F).
- Remove from the grill and serve immediately with reserved warm butter sauce and lemon wedges.
Notes
Cold water lobster tails (from Maine or Canada) generally have better flavor than warm water varieties. For food safety, never use the same butter mixture for basting and serving without heating it thoroughly first. Instead, divide the mixture and reserve half for serving.