Grilled Lobster Tails Recipe

Name: Grilled Lobster Tails
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 4 (4 ounce) frozen lobster tails; 6 tablespoons unsalted butter, cut into chunks; 1 clove garlic, minced; 1/4 cup dry white wine; 2 tablespoons chives, chopped; 2 tablespoons parsley, chopped; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Lemon wedges, for serving

Summer just isn’t summer without grilled lobster!

I witnessed my first grilled lobster on Cape Cod one summer when my college roommate’s father grilled whole lobsters with Ritz cracker stuffing. Wow!

The char from the grill and the sweet lobster meat, cooked briefly over a hot fire brought out the best succulent, concentrated lobster flavors. I think I’ll take grilled over boiled lobster any day.

Luckily, you don’t have to live in lobstah land or cook any live lobsters to make these grilled tails, slathered with garlic and herb butter. As soon as you try it, you’ll realize it’s a lot like grilling giant shrimp on the barbie!

Platter of Grilled Lobster Tails with Lemon Wedges Surrounded by a Bowl of Garlic Herb Butter and a Glass — Simply Recipes / Sally Vargas

The Only Way to Buy Lobster Tails is Frozen!

I was told by a reliable source in Boston that it’s even illegal to sell fresh lobster tails in Massachusetts and pretty much anywhere else.

That means you landlocked cooks are in luck! If you can’t find them at your local supermarket, you can order them online and have them shipped.

I could only find small ones (4 ounces each) at my local market, but if you order them, you can usually buy different sizes. For the 4-ounce tails, you’ll need 2 per person. A twin pack (two 4-ounce tails) which set me back $20.00; that’s $40.00 for two people, well worth the investment for a special meal, but prices vary.

For ordering online, I highly recommend buying them from a Maine operation:

Butterfly Your Lobster Tails for Grilling

My favorite way to prep the lobster tails for grilling is to butterfly them. To do this, take a pair of kitchen shears or a knife, make a lengthwise slit down the center of the hard side of the shell but go no further than the start of the fanned part of the tail.

Use a knife to cut the meat along the same path as the shell cut line, being careful not to slice all the way through the lobster.

To butterfly, gently open the shell like a book, keeping the back of the meat connected to the under-shell, and brush the flesh with olive oil, salt, and pepper.

Platter of Grilled Lobster Tails with Lemon Wedges Surrounded by Glasses and a Plate of Corn — Simply Recipes / Sally Vargas

How to Set Up the Grill for Lobster Tails

Here is the best way to set up the grill for lobster tails:

Heat a gas grill (direct heat) to 350° to 400°F.
For a charcoal grill, let the coals burn for about 10 minutes, and keep a cooler zone of indirect heat if the fire becomes too hot.

Here is a guide on how to choose the best grill whether you’re in the market for a charcoal or gas grill.

How Long Do You Cook Lobster Tails on the Grill?

For small (4-ounce) tails, grill for a total of about 8 minutes, turning 5 minutes after grilling the first side.
For larger tails add a few more minutes. You’ll know when the lobster is done when the meat is opaque and firm, and a thermometer inserted into the center of a tail registers 135°F to 140°F.

What to Serve with Grilled Lobster Tails

Classic pairings with lobster are corn on the cob, coleslaw, and potato chips, but any of your favorite summer salads like potato salad, green salad or pasta salad would also be good. If you’re in the mood, make some cornbread, too, and don’t forget to add extra lemon wedges to the platter.

More Amazing Lobster Recipes

Grilled Lobster Tails

Prep Time 10 mins

Cook Time 8 mins

Total Time 18 mins

Servings 2 servings

This recipe serves 2 and calls for 4 (4 ounce each) frozen lobster tails. You can also purchase 2 larger tails for 2 servings at 7 to 8 ounces each.

4 (4 ounce) frozen lobster tails
6 tablespoons unsalted butter, cut into chunks
1 clove garlic, minced
1/4 cup dry white wine
2 tablespoons chives, chopped
2 tablespoons parsley, chopped
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Lemon wedges, for serving

Thaw the lobster tails:

Place the frozen tails in the refrigerator overnight. To thaw on the same day, place the tails in a sealed plastic bag and submerge in cold water until completely thawed, 30 to 45 minutes.

Simply Recipes / Sally Vargas
Preheat the grill:

Preheat a gas grill (direct heat) to 350°F to 400°F. For a charcoal grill, let the coals burn for about 10 minutes, and keep a cooler zone of indirect heat if the fire becomes too hot and it looks like the tails might burn.
Make the herb butter:

In a small saucepan set over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute. Stir in the wine, chives, and parsley.

Remove from the heat and set aside 1/4 cup of the herb butter to drizzle over the cooked lobsters once you are ready to serve.

Simply Recipes / Sally Vargas
Butterfly the lobster tails:

With kitchen shears or a sharp knife, cut a slit down the center of the hard shell to the tail (don’t cut all the way through.) Use a knife to cut the meat along the same path as the shell cut line, being careful not to slice all the way through the lobster. Gently open the shell like a book, keeping the back of the meat connected to the under-shell.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas
Grill the lobster tails:

Coat the flesh side of the tails with olive oil. Season with salt and pepper. With tongs, set the tails on the grill with the flesh side down, close the lid, and grill for approximately 5 minutes.

Open the lid and using a pair of tongs flip the tails over. Use a pastry brush to baste the lobster meat with the herb butter from the saucepan, close the lid, and continue to cook for another 3 to 4 minutes, or until a thermometer inserted into the center of the tail registers 135°F to 140°F.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas
Serve lobster tails:

Transfer the lobster tails to a serving platter or individual plates, and drizzle with the reserved 1/4 cup garlic herb butter. Serve with lemon wedges.

Did you love the recipe? Leave us stars below!

Simply Recipes / Sally Vargas

Nutrition Facts (per serving)
875	Calories
54g	Fat
40g	Carbs
64g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	875
% Daily Value*
Total Fat 54g	69%
Saturated Fat 24g	121%
Cholesterol 296mg	99%
Sodium 795mg	35%
Total Carbohydrate 40g	15%
Dietary Fiber 10g	35%
Total Sugars 9g
Protein 64g
Vitamin C 190mg	950%
Calcium 255mg	20%
Iron 6mg	32%
Potassium 1004mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.