This grilled lobster tail method is inspired by the open-flame seafood techniques used at Joe’s Seafood, Prime Steak & Stone Crab and refined butter-basting styles popularized by Bobby Flay. Grilling adds a subtle smoky flavor while keeping the lobster meat tender and juicy.
This recipe is tested, reliable, and perfect for home grilling — whether on a gas grill or charcoal.
✨ Description
Fresh lobster tails are butterflied, brushed with garlic herb butter, then grilled to perfection. The open flame caramelizes the surface slightly while keeping the inside moist and sweet. Finished with lemon and melted butter, it’s restaurant-quality seafood made simple.
🛒 Ingredients (Serves 4)
- 4 lobster tails (5–6 oz each), thawed if frozen
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley
- Lemon wedges (for serving)
🔪 Preparation Steps
1️⃣ Butterfly the Lobster
- Using kitchen shears, cut through the top shell lengthwise.
- Carefully loosen the meat from the shell, keeping it attached at the tail end.
- Lift the meat and place it on top of the shell.
- Pat dry thoroughly.
✔ Drying ensures better grill marks and prevents sticking.
2️⃣ Make Garlic Herb Butter
Mix together:
- Melted butter
- Olive oil
- Garlic
- Lemon juice & zest
- Paprika
- Salt & pepper
Reserve 1 tablespoon for finishing.
🔥 Grilling Instructions
3️⃣ Preheat Grill
- Heat grill to medium-high (375–400°F / 190–205°C).
- Oil the grates lightly to prevent sticking.
4️⃣ Grill the Lobster
Step 1: Place lobster tails flesh-side down first.
- Grill 4–5 minutes until lightly charred.
Step 2: Flip shell-side down.
- Brush generously with garlic butter.
- Grill another 4–6 minutes.
Lobster is done when:
- Meat turns opaque white
- Internal temperature reaches 140–145°F (60–63°C)
- Shell turns bright red
⚠️ Do not overcook — lobster becomes tough quickly.
5️⃣ Finish & Serve
- Brush with reserved butter.
- Sprinkle fresh parsley.
- Serve immediately with lemon wedges and extra melted butter.
👨🍳 Chef Tips & Tricks
✔ Add soaked wood chips (like applewood) for extra smoky flavor
✔ If flare-ups occur, move lobster to indirect heat
✔ Slightly undercook and rest 2–3 minutes — carryover heat finishes cooking
✔ For charcoal grills, cook over medium coals, not direct high flame
✔ Clarified butter prevents burning
🌶 Flavor Variations
- Cajun Grilled Lobster: Add Cajun seasoning and a squeeze of lime
- Honey Garlic Glaze: Add 1 tbsp honey to butter mixture
- Spicy Butter: Add pinch of chili flakes
🥗 Perfect Side Dishes
- Grilled corn on the cob
- Garlic butter rice
- Roasted potatoes
- Fresh cucumber salad
- Creamy coleslaw
🥑 Nutritional Facts (Per Serving – Approximate)
- Calories: 280–320 kcal
- Protein: 26g
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 2g
- Cholesterol: 150mg
- Sodium: 450mg
(Values vary depending on butter usage.)
🧊 Storage & Reheating
- Refrigerate up to 2 days.
- Reheat gently in oven at 300°F (150°C) for 5–6 minutes.
- Best enjoyed fresh from the grill.