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It’s easy to make delicious Grilled Lobster Tail at home!
Buttery, rich and succulent, lobster tail on the grill is a real treat at a fraction of the cost you would pay when dining out.
Change it up this summer and treat your family to a special dinner that doesn’t require a second mortgage to pay for it. I’d never think about taking the whole family out for grilled lobster tail. However, I can pick up frozen lobster tails at my local grocery store for about $35.00 for a package of four.
That’s probably less that it would cost for one person to enjoy a great dinner in a good restaurant. I know … sometimes we like eat out, and sometimes we like to eat outside!
Watch your local grocery stores for a good deal on lobster tails.
Our local grocery store sells lobster tails in a two-pack for $20, or four tails for $35. We went with the four-pack with the idea what if there were leftovers, we’d make New England Style Lobster Rolls. Well that didn’t happen this time 🙂
How to make Grilled Lobster Tail:
- Using kitchen shears, make a lengthwise cut through the shell down the back of each lobster tail, stopping when you reach the tail fin.
- Turn the tails around and using the shears, cut the top tail fin to meet the other cuts.
- Using a sharp knife, cut through only the lobster meat following the line you just made in the shells.
- Don’t cut through the bottom shell portion, just the lobster meat.
Turn the tails over and snip the horizontal spines down the middle of each lobster with the shears.
If there are little legs on the bottom, pull them off and discard. Gently pull each lobster tail apart, to open like a book. If there is still an intestinal track (like a vein down the back of a shrimp), remove and discard.
Brush the flesh of the lobster with the prepared lemon butter and place them meat side down on a preheated grill.
Close the lid and grill for 5 minutes or until lightly marked. Turn them over and baste generously with the remaining garlic, lemon butter. Close the lid on the grill again and cook for another 5 minutes or until the meat registers 145F on an instant-read thermometer. It’s that easy!
Serve Grilled Lobster Tail with more melted butter (of course!) and plenty of fresh lemon wedges to squeeze.
Garnish with fresh parsley if desired and enjoy warm, room temperature or chilled in a lobster salad.
Get ready for summer grilling!
We cleaned our gas grill and are summer-ready to grill everything from Sandwiches and Burgers, to Pork Tenderloin, vegetables, Chicken Skewers, all kinds of fish and seafood, and even Pizza! Hand me a cold beer – I’m ready 🙂
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Grilled Lobster Tails
- 4 (6-to-7 ounce) frozen lobster tails thawed
- 4 tablespoons unsalted butter room temperature, plus more for serving
- 1 clove garlic minced
- juice of 1 lemon
- zest of 1 lemon
- a few dashes of hot sauce optional
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon salt
- Clean the grill grates then grease using vegetable oil, a folded paper towel and tongs. Dip the paper towel in the vegetable oil and rub on the grates holding the folded towel with the tongs. Be sure to cover the area where the lobster will be grilled.
- Preheat gas grills to medium high, about 400°F to 450°F.
- In a small saucepan melt 1 tablespoon butter over medium heat. Add the garlic and cook, stirring frequently, for about 2-3 minutes or until fragrant and starting to brown. Remove from the heat, transfer to a small bowl and cool slightly. Add the remaining 3 tablespoons of butter, lemon juice, lemon zest, parsley and salt. Stir to combine and set aside.
- Using kitchen shears, make a lengthwise cut through the shell down the back of each lobster tail, stopping when you reach the tail fin. Turn the tails around and using the shears, cut the top tail fin to meet the other cuts. Using a sharp knife, cut through only the lobster meat following the line you just made in the shells. Don't cut through the bottom shell portion, just the lobster meat.
- Turn the tails over and snip the horizontal spines down the middle of each lobster with the shears. If there are little legs on the bottom, pull them off and discard. Gently pull each lobster tail apart, to open like a book. If there is still an intestinal track (like a vein down the back of a shrimp), remove and discard. Brush the exposed lobster meat with some of the lemon garlic butter.
- Place the lobster, meat side down on the prepared grate, close the lid, and grill for 5 minutes or until lightly marked. Turn the tails over and baste generously with the remaining butter mixture. Close the lid and grill until the lobster meat is firm, moist, and opaque, 2 to 3 minutes more. If using an instant-read thermometer, the meat will be done when it reaches 145°F.
- Serve warm or room temperature with additional melted butter for dipping.
- If you happen to have leftovers, you can make New England style Lobster Rolls! Discard the tails, chop the meat and combine with a little mayonnaise, chopped celery, and a squeeze of lemon juice. Spoon the mixture into toasted buttered hot dog rolls and serve.
Here’s a link to our favorite inexpensive instant-read thermometer used frequently in our kitchen. Click the photo for more information:
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Looking for a few more great lobster recipes? How about this easy 6 Minute Instant Pot Lobster Risotto from The View from Great Island – yum! For a great bowl of total comfort food, try this Lobster Mac and Cheese from A Family Feast. Finally, don’t miss this recipe for Savory Lobster Fusilli from Big Bear’s Wife – it looks perfectly delicious.