Grilled Lobster Tails

There’s something about grilled lobster tails that feels like a celebration — whether it’s a summer evening cookout or a quiet night when you just want to treat yourself to something special. The combination of tender, smoky lobster and rich lemon garlic butter is pure magic.

I still remember the first time I tried grilling lobster instead of broiling it — it felt a little intimidating at first, but the results were incredible. The charred edges, the buttery shine, the smell of garlic and lemon wafting through the backyard… it instantly became one of my favorite ways to make seafood. And truthfully, once you do it once, you’ll realize just how simple it really is.

Why You’ll Love This Grilled Lobster Tail

This recipe is the kind that makes you feel like you’re dining at a fancy seaside restaurant — but you’re right at home, wearing flip-flops, maybe sipping something cold while the grill does its work.

Here’s what makes it a keeper:

• Quick and simple: From start to finish, it’s about 20 minutes — prep included.

• Restaurant-quality flavor: The smoky char from the grill paired with rich garlic butter takes lobster to another level.

• Perfect texture: The meat stays juicy and tender when grilled just right — never rubbery.

• Beautiful presentation: Split shells, golden butter, and a sprinkle of herbs make it look as impressive as it tastes.

I often make this when I find lobster tails on sale, or when I want something that feels special without needing a dozen ingredients.

Ingredients You’ll Need

You only need a few key ingredients to make this luxurious dish:

• Lobster tails: Fresh or frozen (thawed). Medium-sized ones — about 6–8 ounces — are easiest to work with.

• Olive oil: Keeps the meat from sticking and adds subtle flavor.

• Salt & black pepper: A simple seasoning that lets the lobster shine.

• Butter: Melted, for brushing after grilling.

• Garlic: Freshly minced for bold flavor.

• Lemon juice: Adds brightness and balance.

• Smoked paprika: For a hint of warmth and color.

• Cayenne pepper (optional): Just a touch for gentle heat.

• Fresh herbs: Parsley or chives for garnish.

The key is balance — the butter and garlic enrich, the lemon keeps it fresh, and the smoky notes from the grill tie it all together.

How I Make It

Here’s how I grill lobster tails so they turn out perfect every time:

1. Butterfly the lobster tails:
   Using sharp kitchen shears, cut the top of the shell down the center (stop before the tail fins). Gently open the shell and loosen the meat slightly. If needed, cut into the top of the meat to help it open up.

2. Add skewers:
   Slide a soaked wooden skewer through the center of the tail to keep it from curling while it cooks.

3. Season:
   Brush the meat lightly with olive oil and season with salt and pepper. I skip the butter here to prevent flare-ups — it’ll come later.

4. Make the lemon garlic butter:
   Melt butter and whisk in minced garlic, lemon juice, smoked paprika, and a tiny pinch of cayenne. You can stir in some chopped parsley or chives if you like.

5. Grill:
   Preheat your grill to medium-high heat (around 400°F). Place the lobster tails flesh side down first. Grill for 5–6 minutes until lightly browned and the shells start turning red.

6. Flip and baste:
   Turn the tails over, brush generously with the garlic butter, and cook for another 2–4 minutes depending on size — just until the flesh turns opaque and reaches an internal temperature of 135–140°F.

7. Serve:
   Remove skewers, drizzle with more butter, and garnish with lemon wedges and herbs.

That’s it — simple, fresh, and absolutely delicious.

My Best Tips for Grilled Lobster

• Soak your skewers: Keeps them from burning on the grill.

• Use good shears: The shell can be tough, especially on larger tails. A strong pair of kitchen shears makes all the difference.

• Don’t overcook: Lobster cooks quickly — a few minutes too long, and it’ll get chewy. Use an instant-read thermometer if you have one.

• Butter after flipping: This prevents flare-ups and gives you that golden finish without burning the butter.

• Let it rest briefly: Just 2–3 minutes before serving allows the juices to settle.

I’ve learned that patience and attention here pay off big time — once you see that perfectly opaque, glistening lobster meat, you’ll know it’s worth it.

How Long to Grill Lobster Tails

Here’s my general rule:
Grill lobster tails for 60–75 seconds per ounce.

The first side gives you that char and smoky flavor; the second side finishes cooking gently in butter.

Serving Ideas

This grilled lobster tail is a showstopper on its own, but it’s even better with a few simple sides. I like to serve it with:

• Grilled asparagus or corn on the cob

• Garlic butter rice or saffron rice (the buttery flavor pairs beautifully)

• Roasted potatoes or a fresh green salad

• A crisp white wine or sparkling lemonade

For surf-and-turf nights, I’ll throw a steak on the grill right beside the lobster — talk about a dream dinner.

FAQs

Can I use frozen lobster tails?
Yes, just make sure they’re completely thawed before butterflying and grilling.

What’s the best way to thaw them?
Place them in the refrigerator overnight or submerge them (still sealed) in cold water for about 30–40 minutes.

Do I need to parboil lobster before grilling?
No — grilling them directly gives the best smoky flavor and keeps the texture perfect.

How do I know when they’re done?
The flesh should be opaque white and firm, and the internal temperature should read 135–140°F.

Can I make the butter ahead?
Yes! The garlic butter can be made hours in advance and reheated just before brushing.

Continue to Content

Yield: 4

Grilled Lobster Tails

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Bring restaurant-quality seafood right to your backyard with this Grilled Lobster Tail recipe!

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Ingredients

• 4 lobster tails (about 8 oz each)
• 1 tbsp olive oil
• ¼ tsp sea salt
• ⅛ tsp black pepper
• ¼ cup unsalted butter, melted
• 2 cloves garlic, crushed
• 2 tsp lemon juice
• ½ tsp smoked paprika
• A pinch of cayenne pepper

Instructions

1. If your lobster tails are frozen, thaw them overnight in the refrigerator or place them in a sealed bag submerged in cold water for about 30 minutes.
2. Preheat the grill over medium heat — about 15 minutes for an outdoor grill or 5 minutes for a grill pan.
3. To prepare the tails, use kitchen shears to cut down the center of the top shell from the open end to the tail, leaving the bottom shell intact. Gently lift and loosen the lobster meat, then run a skewer lengthwise through the flesh to prevent curling while cooking.
4. Brush each lobster tail with olive oil, then season lightly with sea salt and black pepper.
5. In a small bowl, whisk together the melted butter, crushed garlic, lemon juice, smoked paprika, and a touch of cayenne. Set aside.
6. Place the lobster tails flesh side down on the hot grill and cook for 5–6 minutes, until the flesh just begins to brown. Flip the tails and generously brush with half of the garlic butter. Close the grill lid and cook for another 2–4 minutes, until the lobster is opaque and cooked through.
7. Remove from the grill and drizzle with the remaining garlic butter before serving.

Notes

• For perfectly grilled lobster, remember the 60–75 seconds per ounce rule — this means about 8–10 minutes total for 8-ounce tails.
  
• Use a skewer to keep the meat from curling while grilling for even cooking.
  
• Avoid overcooking; lobster should be just opaque, tender, and juicy.
  
• For an extra flavor boost, sprinkle a little fresh parsley or squeeze extra lemon on top before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 257Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 107mgSodium 341mgCarbohydrates 4gFiber 0gSugar 0gProtein 23g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Grilled Lobster Tail recipe proves that fine dining doesn’t have to mean hours in the kitchen. With just a few ingredients and a hot grill, you can create something that feels indulgent, elegant, and absolutely delicious.

Every time I make it, I’m reminded how food cooked simply — with care, good ingredients, and a touch of garlic butter — can turn any meal into a moment. Whether it’s a summer celebration or a cozy dinner for two, this dish always delivers that wow factor.

Also try these Lobster recipes:-

• Warm and Buttery Lobster Rolls
• Lobster Tail Recipe with Garlic Lemon Butter
• Red Lobster Lobster Pizza