The Ultimate Grilled Lobster Tail Recipe: Tender, Flavorful & Easy to Master
Prepare to elevate your dinner experience with this incredible grilled lobster tail recipe. In just about 25 minutes, with only a handful of readily available ingredients, you can transform simple lobster tails into a show-stopping dish. Say hello to exquisitely seared, golden-crusted, and unbelievably tender lobster tails, all thanks to the magic of your grill!
Why This Grilled Lobster Tail Recipe is a Must-Try
There’s an undeniable allure to lobster, often associated with fine dining and special occasions. However, this grilled lobster tail recipe proves that you can achieve restaurant-quality results right in your own backyard, without any fuss. It’s elegant yet surprisingly simple, making it perfect for a romantic dinner, a celebratory feast, or just a treat for yourself.
The beauty of grilling lobster lies in the unique flavors it imparts. The high heat creates a beautiful sear on the delicate meat, locking in moisture and developing a subtle smoky char that complements the lobster’s natural sweetness. Our carefully chosen seasoning blend of black pepper, garlic salt, and classic Old Bay seasoning enhances the lobster’s flavor profile without overpowering it, resulting in succulent, juicy tails every time. The butter basting further ensures tenderness and richness.
This recipe is incredibly versatile. It’s designed for two servings, making it ideal for a cozy meal. However, you can easily double or triple the ingredients to accommodate more guests. For instance, if you grill four tails, you might even consider saving two to create a rich lobster bisque the following day, extending the gourmet experience!
Essential Ingredients for Grilled Lobster Tails
Crafting perfect grilled lobster tails requires just a few quality ingredients that work harmoniously to highlight the lobster’s natural flavor. You’ll find all the precise measurements and detailed instructions in the printable recipe card at the very end of this post.
Ingredient Info and Substitution Suggestions
- LOBSTER TAILS: For the best results, always opt for high-quality lobster tails. While fresh is ideal, most commercially available lobster tails are sold frozen. If using frozen tails, it’s crucial to thaw them completely before cooking to ensure even heat distribution and proper seasoning adherence. The best method is to thaw them overnight in the refrigerator. If you’re short on time, you can submerge the vacuum-sealed tails in a bowl of cold water for 30-45 minutes, changing the water every 10-15 minutes. Avoid using hot or warm water, as this can start to cook the delicate meat unevenly.
- BUTTER: Softened butter is key for easily brushing over the lobster meat. You can achieve this by letting your butter sit at room temperature for about an hour. If you’re in a hurry, gently soften it in the microwave on a low power setting, being careful not to melt it completely. While this recipe uses plain butter, you can elevate the flavor by infusing it with minced garlic and fresh herbs like parsley or chives to create a delicious herb-garlic butter for basting and dipping.
- SEASONINGS (Black Pepper, Garlic Salt, Old Bay): This trio provides a classic, savory flavor that complements lobster perfectly.
- Black Pepper: Adds a subtle spice and aromatic depth. Freshly ground black pepper is always recommended for superior flavor.
- Garlic Salt: Provides both saltiness and a savory garlic punch. If you prefer to control the salt content more precisely, you can use garlic powder and a pinch of fine sea salt separately.
- Old Bay Seasoning: A quintessential seafood seasoning blend, Old Bay brings a unique mix of celery salt, paprika, red pepper, and other spices, adding a distinctive zesty and savory note that truly makes the lobster shine.
- Optional Enhancements: For an extra layer of flavor, consider adding a squeeze of fresh lemon juice or a sprinkle of lemon zest to your butter mixture, or a pinch of smoked paprika for a deeper color and smoky aroma.
How to Make Grilled Lobster Tail: Step-by-Step Instructions
These step-by-step photos and detailed instructions are here to help you visualize how to make this recipe successfully. For a printable version of this recipe, complete with precise measurements and full instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Grill: Begin by brushing your grill grates with a small amount of vegetable oil or spraying them with cooking spray. This crucial step helps prevent the delicate lobster meat from sticking. Preheat your grill to high heat.
EXPERT TIP: Preheating the grill to a high temperature is essential for achieving that desirable initial sear, which locks in moisture and creates a beautiful crust. Don’t worry; you’ll reduce the heat after this initial stage to ensure thorough and even cooking without burning.
- Butterfly the Lobster Tails: Using sharp kitchen shears, carefully cut down the center of the top of each lobster shell. Cut all the way from the wide end down to the tail fan, being careful not to cut through the tail itself. Once cut, turn the lobster tail over. Use your thumbs to press firmly along the underside of the shell to crack it open. This action loosens the shell from the meat.
- Expose the Meat: Flip the lobster tail back over, shell-side down. Gently spread the shell open with your hands, carefully lifting the raw lobster meat up through the cut in the shell. Lay the meat on top of the shell, creating a beautiful “butterfly” presentation. This also allows for even cooking and seasoning.
- Season the Meat: Generously season the exposed lobster meat with black pepper, garlic salt, and Old Bay seasoning. While the recipe provides measurements, adjust to your taste preference. Don’t worry if you have a little seasoning left over; it ensures good coverage.
- Brush with Butter: Using a pastry brush, liberally coat the seasoned lobster meat with the well-softened butter. This not only adds incredible flavor and richness but also helps the meat achieve a beautiful golden crust on the grill.
- Initial Sear: Place the lobster tails, meat-side down, directly on the preheated high-heat grill grates. Be aware that the high heat and butter may cause some flare-ups; keep a spray bottle of water handy to mist down any excessive flames if needed. Grill for about 30-45 seconds, just long enough to achieve a good sear and develop a golden-brown crust on the meat. After this initial sear, immediately reduce your grill heat to medium.
- Continue Grilling: With the grill now set to medium heat, use tongs to occasionally move the tails around slightly to prevent them from sticking to the grates. Continue cooking for 8-10 minutes on the meat-side, until the lobster meat begins to turn opaque white. Then, carefully flip the lobster tails over so they are shell-side down (meat-side up).
- Finish Cooking: Cook for an additional 5 minutes (for a total cooking time of approximately 15 minutes), continuing to turn the tails occasionally to ensure even cooking. The lobster meat should be fully opaque white, with a slight pinkish-red hue around the edges.
- Rest the Lobster: Once cooked, remove the lobster tails from the grill. Immediately wrap them loosely in aluminum foil and allow them to rest for 5 minutes. This resting period is vital, as it allows the juices to redistribute throughout the meat, resulting in an even more tender and succulent texture.
Frequently Asked Questions & Expert Tips for Grilling Lobster Tails
Absolutely! Most lobster tails available commercially are sold frozen, making them a perfectly suitable choice. However, for optimal results and even cooking, it is crucial to ensure your lobster tails are completely thawed before you begin the preparation process. Thawing allows the seasonings to adhere properly and ensures the meat cooks uniformly. The safest and best method is to transfer them from the freezer to the refrigerator overnight. Avoid thawing lobster in hot or warm water, as this can partially cook the delicate meat. If you find yourself in a pinch and need to thaw them quickly, submerge the vacuum-sealed tails in cold water for 30-45 minutes, changing the water every 10-15 minutes to keep it consistently cold.
For perfectly cooked, tender, and safe-to-eat lobster, the internal temperature should reach 140°F (60°C). It is highly recommended to use an instant-read thermometer inserted into the thickest portion of the lobster meat to accurately check its doneness. Remember that lobster tails will continue to cook slightly due to residual heat while they rest after being removed from the grill, so pulling them just shy of 140°F can prevent overcooking.
While grilled lobster tails are best enjoyed immediately after cooking for maximum freshness and tenderness, you can store any leftovers. Allow them to cool completely, then place them in an airtight container and refrigerate for up to 1 day. Beyond this, the quality can diminish significantly.
Reheating lobster can be tricky as it tends to dry out easily. To retain moisture and flavor, place a small pat of butter on top of the lobster meat. Wrap the lobster tails loosely but securely in aluminum foil. Bake them in a preheated oven set to 350°F (175°C) for approximately 7-10 minutes, or until they are warmed through. The added butter and the foil wrapping will help to keep the lobster succulent and prevent it from becoming rubbery.
For grilling, tails weighing between 4 to 8 ounces are generally ideal. Smaller tails cook very quickly and can be prone to overcooking, while larger tails (over 10-12 ounces) may require more careful attention to ensure they cook through evenly without drying out the outer layers. The 1 1/4 pound specified in this recipe refers to the total weight for two tails, making each tail a good size for individual servings.
While you technically can grill whole lobster tails, butterflying is highly recommended for several reasons. Butterflying allows the heat to penetrate the meat more evenly, ensuring consistent cooking. It also creates a beautiful presentation where the tender meat is proudly displayed atop its shell. Most importantly, it allows the seasonings and butter to directly flavor the meat, which would otherwise be protected by the shell, resulting in a more delicious final product.
Delicious Serving Suggestions for Your Grilled Lobster
Grilled lobster tails are a decadent main course that pairs wonderfully with a variety of side dishes, allowing you to create a truly memorable meal. Here are some fantastic serving suggestions:
- Classic Pairings: Always serve with fresh lemon wedges for a bright, acidic counterpoint to the rich lobster, and a small bowl of melted butter for dipping. For an extra treat, melt the butter with a crushed garlic clove or a dash of Old Bay seasoning.
- Vegetable Sides: Complement the grilled flavors with other grilled vegetables like grilled asparagus, vibrant grilled corn on the cob, or a medley of assorted grilled vegetables (bell peppers, zucchini, red onion). A simple fresh green salad with a light vinaigrette also provides a refreshing contrast.
- Starch Sides: Round out your meal with satisfying starches. Lemon couscous adds a bright, textural element. Creamy mashed potatoes, elegant cheesy bacon chive twice baked potatoes, or even a simple rice pilaf are excellent choices. For a heartier option, consider serving with a side of pasta tossed in a light garlic and olive oil sauce.
- Wine Pairing: A crisp, unoaked Chardonnay, Sauvignon Blanc, or even a dry Rosé would beautifully complement the delicate sweetness of the lobster.
Explore More Lobster Recipes
If you’re a fan of lobster, you’ll love exploring these other delicious ways to prepare this magnificent seafood:
- Lobster Risotto
- Lobster Thermidor
- Steamed Lobster Tail
- Lobster Mac and Cheese
- Baked Lobster Tail
I absolutely love to bake and cook, and it brings me immense joy to share my kitchen experiences and culinary creations with all of you! Remembering to come back each day for new recipes can be tough, which is why I offer a convenient newsletter delivered directly to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes, making it easier than ever to discover your next favorite meal!
Grilled Lobster Tail
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ¼ pound lobster tails thawed, if frozen (approx. 2 medium tails)
- ½ teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon Old Bay seasoning
- 1 Tablespoon butter well softened (plus extra for serving if desired)
Equipment You’ll Need
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Grill
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Tongs
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Vinyl gloves (optional, for handling seafood)
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Pastry brush
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Kitchen Shears
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Instant-Read Thermometer
Before You Begin: Key Tips for Success
- Grill Temperature is Key: It’s absolutely essential for your grill to be fully preheated and nice and hot before placing the lobster tails on it. This high initial heat allows for a proper sear, which locks in moisture and creates a beautiful golden crust. Just be sure to turn the heat down to medium after the initial sear to prevent burning and ensure the lobster cooks through evenly.
- Perfectly Softened Butter: For easy and even brushing, ensure your butter is well softened. Allow it to sit at room temperature for about an hour. If time is short, you can gently soften the butter in the microwave on a very low power setting, being careful not to fully melt it.
- Monitor Internal Temperature: To guarantee your lobster tails are perfectly cooked and safe to eat without being overdone, aim for an internal temperature of 140°F (60°C). Use an instant-read thermometer, inserting it into the thickest portion of the meat. Keep in mind that the lobster tails will continue to cook slightly (carryover cooking) while resting after being removed from the grill.
- Storing Leftovers: Grilled lobster tails are undoubtedly at their best when enjoyed fresh. However, if you have any leftovers, they can be stored. Place them in an airtight container and refrigerate for up to 1 day. Beyond this, the texture and flavor may significantly decline.
- Reheating Leftovers: To reheat cooked lobster tails and prevent them from drying out, place a small pat of butter on top of the meat. Wrap the lobster tails tightly in aluminum foil and bake them in an oven preheated to 350°F (175°C) for approximately 7-10 minutes, or until thoroughly warmed through. The butter and foil will help maintain their moisture and tenderness.
Instructions
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Brush grill grates with a small amount of vegetable oil, or spray generously with cooking spray. Preheat grill on high heat.
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Using sharp kitchen shears, cut carefully down the center of the top of each lobster shell, extending the cut all the way to the tail fin (but do not cut through the tail itself). Turn the lobster tail over and press firmly along the underside of the shell with your thumbs to crack the underbelly shell and loosen it from the meat.
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Turn the lobster tail over again, shell-side down. Gently spread the cut shell open and carefully lift the raw lobster meat up through the opening, laying it over the top of the shell to create a butterflied presentation.
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Generously season the exposed lobster meat with black pepper, garlic salt, and Old Bay seasoning.
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Brush the seasoned lobster meat liberally with the well-softened butter, ensuring an even coating.
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Place the lobster tails, meat-side down, directly onto the preheated high-heat grill. Be prepared for potential flare-ups due to the butter; use a spray bottle with water to mist any flames as needed. Grill for about 30-45 seconds, just enough to achieve a distinct sear on the meat. Immediately reduce the grill heat to medium.
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With the grill now on medium heat, use tongs to occasionally move the tails around slightly to ensure they are not sticking to the grill grates. Cook on the meat-side for 8-10 minutes, or until the meat begins to turn opaque white. Then, carefully turn the lobster tails over, so they are shell-side down and meat-side up.
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Continue cooking for an additional 5 minutes (for an approximate total cooking time of 15 minutes), occasionally turning if necessary. The lobster meat should be entirely opaque white and firm to the touch, with an internal temperature reaching 140°F (60°C).
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Remove the perfectly grilled lobster tails from the grill. Wrap them loosely in aluminum foil and allow them to rest for 5 minutes before serving. This resting period helps the juices redistribute, resulting in incredibly tender and succulent meat.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.