Grilled Lobster Tails: A Sumptuous Seafood Delight

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Grilled lobster tails are a luxurious dish that combines the sweet, delicate flavor of lobster with smoky, charred notes from the grill. This dish is perfect for special occasions or when you want to impress guests with a restaurant-quality meal at home. In this article, we’ll explore the appeal of grilled lobster tails, discuss essential ingredients and techniques for grilling, and provide a step-by-step recipe to create this delectable dish.

The Appeal of Grilled Lobster Tails

Grilled lobster tails are celebrated for their succulent meat and beautiful presentation. Grilling enhances the natural sweetness of lobster while imparting a subtle smokiness that complements its delicate flavor. This dish is versatile and can be served as a main course or as part of a seafood feast, making it a favorite for summer gatherings and special celebrations.

Ingredients for Grilled Lobster Tails

To prepare grilled lobster tails, gather the following ingredients:

For the Lobster Tails:

  • 4 lobster tails, thawed if frozen
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh chopped parsley, for garnish

For Serving (Optional):

  • Lemon wedges
  • Melted butter for dipping

Preparation Steps

1. Preparing the Lobster Tails:

  • Using kitchen shears, cut through the top of each lobster tail shell lengthwise. Carefully pull the shell apart to expose the lobster meat, keeping the shell intact.
  • Gently lift the lobster meat and place it on top of the shell. Press the shell together to close the lobster meat inside, resting it on top.

2. Preparing the Garlic Butter:

  • In a small bowl, combine melted butter, minced garlic, and fresh lemon juice. Stir well to combine.

3. Grilling the Lobster Tails:

  • Preheat your grill to medium-high heat (about 400°F / 200°C).
  • Brush the grill grates with oil to prevent sticking. Place the lobster tails on the grill, shell side down.
  • Brush the exposed lobster meat generously with the garlic butter mixture. Season with salt and pepper to taste.

4. Grilling Time:

  • Grill the lobster tails for about 5-7 minutes, depending on the size of the tails. Baste occasionally with more garlic butter to keep the meat moist and flavorful.
  • Flip the lobster tails carefully using tongs. Grill for an additional 4-6 minutes, or until the lobster meat is opaque and lightly charred, and the shells are bright red.

5. Serving Grilled Lobster Tails:

  • Transfer the grilled lobster tails to a serving platter. Brush with any remaining garlic butter and garnish with chopped parsley.
  • Serve immediately with lemon wedges and melted butter for dipping on the side.

Tips for Grilling and Serving

  • Size of Lobster Tails: Adjust grilling time based on the size of your lobster tails. Larger tails may require a few minutes longer on the grill.
  • Direct vs. Indirect Heat: For a more controlled cooking process, start grilling the lobster tails over direct heat and finish over indirect heat to ensure even cooking without burning.
  • Flavor Variations: Experiment with different herb-infused butters or marinades, such as basil, tarragon, or chili-lime, to customize the flavor of your grilled lobster tails.

Serving Suggestions

Grilled lobster tails are a luxurious dish that pairs well with a variety of side dishes. Serve them alongside grilled vegetables, a fresh green salad, or garlic butter rice for a complete meal. Pair with a crisp white wine or sparkling wine to complement the rich flavors of the lobster.


Grilled lobster tails offer a delightful combination of sweet, tender meat and smoky, charred flavor that is sure to impress any seafood enthusiast. By following this recipe and grilling technique, you can create restaurant-quality grilled lobster tails in the comfort of your own backyard. Share this exquisite dish with loved ones, celebrating its elegance and delicious taste as a highlight of any special occasion or summer gathering.

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Written by Robert Zelesky

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