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Published June 21, 2018. This post may contain affiliate links. Please read my disclosure policy.
There are few things I enjoy more than grilling lobster tails and eating them. It’s the excitement and anticipation of what’s to come and once you take your first bite of these lobster tails then you’ll know exactly what I’m talking about!
I’m sure much like you, I don’t often get the chance to eat lobster just because it’s so expensive.
These little 4-ounce lobster tails that I used in this recipe were on sale for $12.000 each. Crazy considering the tail probably weighs an ounce itself.
So essentially, I’m paying $4.00 an ounce for lobster tails. This is the reason I don’t eat it that often, but with that being said I do treat myself to it a few times a year and man oh man is it worth it because it is just so stinking delicious!
How to Grill Lobster Tails
There are several ways to cook lobster but the two that I am most fond of are cooking them in a court bouillon and grilling lobster tails.
If you just asked WTF is court bouillon, don’t worry it’s not an overly common way to cook lobster.
It’s the process of gently cooking the lobster in a super flavorful broth consisting of lobster, fish or clam stock along with herbs, lemons, white wine, and salt and pepper. It’s a really great way to get an extremely flavorful lobster tail, but so it is grilling them.
When you grill lobster tails it’s as simple as cutting them in half and then brushing the meat with melted butter or olive oil and then adding on any seasonings you want.
I’m simple, so I usually only use salt and pepper to season it and then occasionally I’ll add on a little paprika for color.
Let me just say that there is never enough paprika on lobster tails, it’s all for show. That does not mean however that I am encouraging you to encrust your lobster with paprika, just use it to add a gentle subtle flavor and for coloring.
Once your lobster tails are seasoned up you place them meat side down onto a hot grill. I like for the grill to be between 450° and 500°.
Yeah, it’s hot. The first thing that your lobster wants to do on the grill is stick because there is so much moisture in it.
You have to be patient here because if you pull away too quickly $8.00 of your lobster meat is going to be stuck to the grill grates.
This is the reason for the hot grill which will cook the meat quickly assisting in it releasing from the grill in a shorter amount of time.
I usually cook them for 3-4 minutes per side and they are perfect. If the tails are much bigger like 8 ounces, then I’d probably do 5-7 minutes per side.
Making an Herb Butter
Herb butter have the capability to really enhance just about anything your making.
You can start them off in a hot pan to cook mussels or steak with.
You can finish a pasta with it, or even finish it over steak, like in this T-Bone Steak Recipe. My favorite thing about herb butter is that each one can be so different in flavor.
We used to make this really weird, but good, Pernod (anise-flavored liqueur) shallot butter that we would finish off in our Cioppino recipe.
An herb butter obviously always starts off butter.
I recommend leaving it out for an hour or two before whipping it and always, ALWAYS use unsalted butter. You want to be able to control the salt content yourself, don’t let the butter company do it for you.
You want to whip the butter until it is light and fluffy and then add in all of your flavorings.
Whenever I decide to add in shallots, onions or garlic I like to finely mince it or grate it on a Microplane.
These ingredients are raw and are intense in their raw form so the smaller the cut or grate size the better.
You want to add in a ton of herbs, spices and a very generous amount of salt and pepper. In many cases, herb butter is used to season an entire dish so it needs to be intense.
If you eat the butter by yourself and think wow is there a bit too many herbs and seasoning in there, then you’re good!
How to Serve Grilled Lobster Tails
Usually, when I serve up lobster tails I like to put a bunch of grilled lemons with them because they are easier to squeeze.
I then brush all of the lobster tails one more time with the herb butter and then serve some on the side.
Last but not least garnish up with some microgreens or even some chopped fresh parsley!
Well, that’s all I’ve got for now but please please please subscribe to my YouTube channel and MAKE THIS RECIPE!
My Best Seafood Recipes
For a killer recipe, check out this Grilled lobster with garlic butter,
Here’s a list of some of my best seafood recipes!
How to Grill Lobster Tails with Herb Honey Butter Recipe
For the Herb Butter:
- 1 pound of softened unsalted butter
- ½ peeled and finely grated small shallot
- 4 finely grated cloves of garlic
- zest and juice of 1 lemon
- 3 tablespoons each of finely diced fresh tarragon and chives
- 1 ½ tablespoons of honey
- sea salt and fresh cracked pepper to taste
For the Lobster Tails:
- 2 tablespoons of olive oil or melted unsalted butter
- 6 4- ounce lobster tails cut in half longways
- sea salt and fresh cracked pepper to taste
- 3 lemons cut in half
- microgreens for garnish
- 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 in 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 and 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 on 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 and transfer to a serving platter and garnish with microgreens.