A deliciously tender and smoky grilled lobster tail always impresses your family or guests. Dazzle them with this surprisingly easy recipe.
If it’s a special occasion, or you feel like treating yourself or the family just because, you can’t go wrong with grilled lobster tail. Initially, tackling such a delicate ingredient like lobster was daunting for me, but when I learned how easy it was to make, I had to have a go.
This delicious meal is a great lunch or dinner recipe that will impress your family or guests, and the only real learning curve is learning how to cook them to perfection. The charred and smoky flavors from the grill really add something special to these lobster tails, and when you pair a creamy side, like my make ahead mashed potatoes, you have the perfect dinner ready to go in no time.
- 4 lobster tails
- 1 stick butter (110g) , melted
- 3 cloves garlic, crushed
- 1 lemon, juiced
- salt and pepper, to taste
How to Make // The Steps
Step 1: Light your grill to a medium-high heat.
Step 2: Use a pair of scissors to cut along the back of the lobster tail (the side without the little spikes) to the end of the tail, stopping before the little tail wings start.
Step 3: Mix the melted butter together with the garlic, lemon juice, salt, and pepper and pour it over the lobster tails.
Step 4: Put the tails on the grill and cook on each side for about 5 minutes, or until all the flesh has turned white and the shell has turned bright red. You really don’t want to over cook your lobster and dry it out. When the lobster is cooked, place the tails back into the butter and serve with all of the extra butter.
Tips & Tricks //
- When selecting your lobster tails, the fresher the better. Either select live lobsters (not for the feint of heart), or tails that have been frozen immediately after being caught. Your local grocery store will be able to help you out.
- Serve your grilled lobster tails immediately after cooking them. If you have side dishes or other parts of the meal to prepare, aim to get them done beforehand.
- Keep an eye on the tails as you’re cooking them. They can overcook easily and will continue to cook even after you take them off of the grill. It might take some trial and error before you learn to grill the perfect lobster tail.
Serving Suggestions //
Your grilled lobster tails will be the center of attention, so it’s best to serve them with complimentary sides. A mashed or baked potato goes great, and you can pour some of that delicious butter sauce over them, too. I’d also recommend a rice dish, like my Mediterranean rice salad, or roasted vegetables, like roasted carrots with Chardonnay. Any leftover Chardonnay from the carrots will pair well with this lobster, as well.
Yes, you can use the garlic and lemon butter recipe for really any seafood but prawns need to be deveined and cooked for a much shorter time on the grill.
Yes, absolutely. Butter will add a much creamier flavor to your grilled lobster tails, but you can swap it out for your preferred oil, margarine, or butter alternative.
Make sure you are ready to eat when the tails go onto the grill, they are best served and eaten straight away. Also you may need to shorten the cooking time on the grill, remember that they will keep cooking in their heat after taking them off and that the cook time will change with the size of your lobster tail.
How to Store Grilled Lobster Tails
It’s unlikely you’ll have any leftover lobster tails, but if you do, remove them from the shell completely and store them in a Ziplock bag with all of the air removed. If you’re planning on eating them in the next two days, you can keep them in the refrigerator, but any longer and they should go in the freezer for up to 4 months.
Reheating can be tricky because you don’t want to dry out the delicate meat. The best method for this is always low and slow. You can do this on your stovetop or oven on a low heat for a few minutes at a time until they’re heated through. Alternatively, use a steamer basket over boiling water for up to 5 minutes.
Grilled Lobster Tail
- 4 lobster tails
- 1 stick butter 110g, melted
- 3 cloves garlic crushed
- 1 lemon juiced
- salt and pepper to taste
- Light your grill to a medium-high heat
- Use a pair of scissors to cut along the back of the lobster tail (the side without the little spikes), stopping at the end of the tail before the little tail wings start.
- Mix the melted butter together with the garlic, lemon juice, salt, and pepper and pour it over the lobster tails.
- Put the tails on the grill and cook on each side for about 5 minutes, or until all the flesh has turned white and the shell has turned bright red. You really don't want to over cook your lobster and dry it out. When the lobster is cooked, place the tails back into the butter and serve with all of the extra butter.