Grilled Lobster Tail
Ingredients
Lobster
- 8 Lobster Tails thawed or fresh
- 1 teaspoon salt and pepper
- 2 Tablespoons olive oil
Lemon Butter
- 6 Tablespoons butter soft and room temperature
- 1 preserved lemon
- 2 tabelspoons herbs fresh parsley, chives, oregano
- 1/4 teaspoon salt and pepper
- 1 teaspoon chilli flakes
Instructions
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Thaw frozen lobster tails overnight in the fridge if needed.
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Pat dry with paper towels.
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Using sharp kitchen shears or knife, cut down the lobster tail lengthwise to split in half.
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Season the lobster on both sides with a simple salt and black pepper. Drizzle with lots of olive oil and rub that into the lobster meat and shell on all sides.
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In a small bowl, mix soft butter, preserved lemon, parsley and herbs, salt, pepper and chilli flakes.
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Preheat the Grill
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Preheat your grill to medium-high (about 400°F / 200°C). Lightly oil the grill grates so the lobster doesn’t stick.
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Place lobster tails flesh-side down on the preheated grill over direct heat for 4-5 minutes for good grill marks.
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Flip them shell-side down, place the lid for the lobster to cook.
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You'll notice the lobster will be curling up, similar to shrimp.
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After 4-5 more minutes, flip them again and continue cooking.
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The lobster tails will be ready when the shells are pink and the meat is opaque.
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Serve immediately and brush or drizzle melted butter over over the lobster.
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Keep some lemon wedges and extra of the butter mixture on the side.
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Make some French Fries and Harissa Aioli and serve the patter.
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Garnish with more herbs, chilli flakes and lemon wedges.
Recipe Video
Recipe Notes
Tips for Grilling Lobster Tails
- Use quality lobster tails from a trusted source. If you'd like to butterfly the lobster, use this How To Cook Lobster Tail tutorial.
- Season the lobster meat and shells too for maximum flavor.
- Use preserved lemons for the butter for a richer taste compared to regular lemons.
- Make sure to use your favorite herbs and spices.
- Lobster tail has little meat, so make sure to make enough for everyone!
- Don’t Overcook: Lobster meat goes from tender to rubbery fast — pull it at the right temp!
- Hot Grill is Key: A hot grill sears quickly, adding smoky flavor without drying the meat.
- You can baste the butter over the lobster while grilling for maximum flavor.
Once you try grilled lobster tail at home, you’ll never overpay for it at a fancy restaurant again. It’s quick, simple, and so impressive — perfect for date nights, summer parties, or any time you want to treat yourself.
How to Serve Grilled Lobster Tails
Grilled corn or boiled.
Air Fryer Asparagus
Crispy Potatoes
Corn And Tomato Salad
Ultimate Garlic Bread
How do I know when lobster tail is done on the grill?
The meat will be firm, opaque white, and reach an internal temperature of 135–140°F. Don’t overcook or it gets tough!
Can I grill frozen lobster tails?
Always thaw them first for best results. Thaw overnight in the fridge and pat dry well before grilling.
Should I boil lobster tails before grilling?
No need! Butterflying them makes them quick to grill directly over the flame.
What’s the best way to split lobster tails for grilling?
Use sharp kitchen shears to cut through the top shell and a knife to gently split the meat — then lift the meat over the shell to butterfly. See this tutorial on How To Cook Lobster Tail. Or split into half as we did here.
Can I make this ahead?
You can butterfly the tails and make the garlic butter a few hours ahead. Grill just before serving for the freshest taste.
What if I don’t have an outdoor grill?
Use a stovetop grill pan or broil in your oven instead. Watch closely to prevent overcooking.
Can I add other flavors?
Absolutely! Try a sprinkle of smoked paprika, chili flakes, or fresh herbs like dill or tarragon in your butter sauce.