Grilled Lobster Tails
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These Grilled Lobster Tails come together in just 30 minutes and are loaded with flavor from garlic, lemon, and fresh herbs. I spread them with a homemade herb butter while they’re still hot off the grill.
Lobster is definitely up there on my list of favorites – though to be fair, I’m a seafood lover all around so it’s tough to pick just one. Still, there’s something about cooking with lobster that I’ve loved since the early days of my Chef career. You’ll see it all over my blog, from butter-poached lobster to the classic buttery lobster rolls my family is obsessed with.
Grilled Lobster Tail
Grilled lobster tails are coated in oil, seasoned, and then cooked at high heat on a grill until the meat is cooked but still tender. I prefer to add a flavorful herb butter to the lobster tails while cooking to make them more succulent and flavorful.
I’d consider myself a bit of a pro when it comes to cooking lobster, I’ve cooked hundreds in just about every way you can think of: steamed lobster tails version, broiled lobster tails, and of course, a classic baked lobster tails… One thing that never changes is how quickly lobster tails cook on the grill since the meat is so delicate. I always stay close by, and as soon as the meat turns white and the tails start to curl slightly, I know they’re ready. If they curl into a tight C, they’ve gone a little too far.
You probably know by now that I like to keep my recipes pretty simple so everyone can enjoy them, but you also know I can’t resist leveling things up a bit. This time, I made a herb butter that takes grilled lobster to a whole new place. It’s seriously so good, it tastes like a meal you’d get at a restaurant. I really hope you give it a try!
Ingredients and Substitutions
Making this grilled lobster tails recipe is actually pretty easy since I stick to basic ingredients. The real key is getting your hands on fresh lobster tails, that’s what makes all the difference.
- Herb Butter – I used my honey butter recipe and add in small diced shallot, zest, and juice of 1 lemon, garlic cloves, tarragon, and chives.
- Oil – I prefer olive or avocado oil, but you can use your favorite oil for this.
- Lobster Tails – You will need fresh or frozen and thawed lobster tails in any size.
- Lemons – I grilled some lemons and garnished the dish with them so anyone could squeeze them onto their grilled lobster tails.
- Seasoning – I keep it simple with coarse salt and fresh cracked pepper to taste.
How to Grill Lobster Tails
Prep the butter: I fold the shallots, garlic, lemon, herbs, salt, and pepper into the honey butter. Then, I whip it on low speed until everything is well combined and place it in the fridge until I’m ready to use it
Prep the lobster: Then, I slice the lobster tails in half lengthwise, keeping the meat in the shell but fully exposed so it grills evenly.
Season: I brush the meat side of the lobster tails with olive oil, then sprinkle on some salt and pepper to get them ready for the grill.
Grill: I place the lobster tails meat side down on a hot grill set to around 400° to 500° and cook them for about 3 to 4 minutes per side, just until the meat is cooked through.
Add the butter: After I flip the lobster tails, I generously spread the herb butter over the grilled meat side while they finish cooking.
Grill the lemons: Next, I place the lemon halves cut side down on the grill and let them cook for 2 to 3 minutes, just until they get a nice char and grill marks.
Serve: I take everything off the grill and arrange it on a serving platter. Then I top it off with a few microgreens for a fresh garnish.
Chef Tip + Notes
I suggest for making the best grilled lobster tails recipe to always start with fresh lobster. I usually pick mine up from the market, and I make sure they’re firm and smell clean before buying. It makes a big difference in both texture and flavor, and it’s really the first step to getting that restaurant-quality result at home.
- Reheating: When I reheat lobster tails, I warm them just until heated through. Any longer and they can get chewy, so I keep a close eye on them.
- Cooking larger tails: If I’m using big lobster tails, I know they’ll need a few extra minutes on the grill. I watch for the meat to turn white and the tail to gently curl, that’s when I know they’re done.
- Extra herb butter: There’s always extra herb butter, and I never let it go to waste. It freezes well and tastes amazing on fish, shellfish, pork, or chicken.
- Don’t leave the grill: Lobster cooks fast, so I stay close and flip them after just a few minutes. Overcooking can make them rubbery.
- Serve immediately: Lobster tastes best hot off the grill. I usually have the serving platter ready so we can eat right away.
Serving Suggestions
These grilled lobster tails are great and go well served along side my rice pilaf recipe or my Italian spinach.
Since I usually make this in the summer, I like to finish the meal with something sweet, either a slice of my cherry clafoutis or my daughter’s favorite peach cobbler. Both are made with fresh seasonal fruit I grab from the market, which makes them extra good.
Make-Ahead and Storage
Make-Ahead: The grilled lobster tails are meant to be eaten as soon as they are done cooking.
How to Store: Cover the grilled lobster tails and keep them in the refrigerator for up to 3 days. You can freeze these covered for up to 3 months. Thaw the lobster tails in the refrigerator for one day or until they’re thawed.
How to Reheat: Add the lobster tails to a hot grill (400° to 50°) and cook them for 2-4 minutes or until warm. In addition, you can add them to a pan and cook them in the oven at 350° for 4 to 6 minutes.
More Seafood Recipes
Video
Grilled Lobster Tails
Ingredients
For the Herb Butter:
- 1 pound softened unsalted butter
- ½ peeled and finely grated small shallot
- 4 finely grated cloves of garlic
- zest and juice of 1 lemon
- 3 tablespoons finely diced fresh tarragon
- 3 tablespoons finely diced fresh chives
- 1 ½ tablespoons honey
- coarse salt and fresh cracked pepper to taste
For the Lobster Tails:
- 2 tablespoons olive oil
- 6 4- ounce lobster tails cut in half longways
- coarse salt and fresh cracked pepper to taste
- 3 lemons cut in half (optional)
- microgreens for garnish (optional)
Instructions
- Preheat the grill to 450° to 500°.
- Herb Butter: Add the softened butter to a standing mixer with the paddle attachment and whip on high speed until it becomes light and fluffy, about 5 to 7 minutes.
- Next, add the shallots, garlic, lemon, herbs, salt, and pepper and whip on low speed.
- While the butter is whipping, add in the honey so that it integrates into the butter immediately.
- Remove from the standing mixer, transfer to a plastic container, and chill in the refrigerator. Note: there will be a lot of leftovers.
- Lobster: brush the meat side of the lobster with olive oil and season with salt and pepper.
- Place the lobster meat side down onto the grill and cook for 3 to 4 minutes per side.
- Once you flip the lobster over, generously spread some of the herb butter on the grilled meat side.
- Next, immediately put the lemons cut side down onto the hot grill and cook for 2 to 3 minutes or until there are grill marks.
- Remove everything from the grill, transfer to a serving platter, and garnish with optional microgreens.
The herb butter is the perfect compliment to such an elegant dish and food! Tarragon is especially delicious with lobster. Thank you Chef Billy!
so good!!
Excellent recipe! Grilled lemons are the perfect touch. I wish restaurants would grill lobsters. So much more flavor.
yes indeed!
Celebrated my daughter’s 30th birthday with her husband and my wife, Picked up 4 Mega Tail from Costco (@ 1 1/4 lbs. each). Scared the h___ out of me …@ $125.00 of Lobster Tails!) Followed the recipe to a Tee, adding time because of the size. Used a Themoworks Thermapen One Digetal Turned out great. Pulled the Tails off when it showed just shy of 140*. Only used 2 tails for the 4 of us…so one went back in our frig and the other home with my daughter! And the Herb Butter…Over the top. Thank you again.
Regards,
BILL Hahnel
thanks for giving it a shot!!
Wow the best Lobster ever! 🦞
so good!!
Fantastic, I can’t wait to make this Lobster. I going to go get my Lobster tails as soon as the store opens and start my prep. This recipe looks so delicious and I love lobster. I could eat lobster everyday, and I really like it grilled. I’ll let you know on how mine comes out.
Awesome!