Grilled Lobster Tails Recipe

Background and History

Grilled lobster tails are a luxurious and delectable seafood dish that has been enjoyed for centuries. Lobster has long been considered a delicacy, dating back to ancient Roman times when it was a staple of banquets and feasts. In the early American colonies, lobster was so abundant that it was often used as fertilizer or fed to prisoners. However, over time, it became a symbol of indulgence and fine dining.

Grilling lobster tails adds a smoky, charred flavor that complements the sweet, tender meat. This method of cooking is popular in coastal regions and is a favorite at summer barbecues and seafood feasts.


4 people


  • Preparation Time: 15 minutes
  • Marinating Time: 30 minutes (optional)
  • Cooking Time: 10-12 minutes

Cooking Time

10-12 minutes


  • 4 lobster tails
  • 1/2 cup melted butter
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)


Prepare the Lobster Tails

  • Using kitchen shears, cut through the top shell of each lobster tail, starting from the open end to the base.
  • Gently pull apart the shell to expose the meat, then lift the meat slightly out of the shell, keeping it attached at the base.

Marinate the Lobster Tails (optional but recommended)

  • In a bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and pepper.
  • Brush the mixture generously over the lobster meat.
  • Let the lobster tails marinate for 30 minutes in the refrigerator.

Preheat the Grill

  • Preheat your grill to medium-high heat (about 400°F or 200°C).

Grill the Lobster Tails

  • Place the lobster tails on the grill, shell side down.
  • Grill for 5-6 minutes, then flip and grill for an additional 3-4 minutes until the meat is opaque and slightly charred.


  • Remove the lobster tails from the grill.
  • Brush with additional melted butter if desired.
  • Garnish with chopped parsley and serve with lemon wedges.

Nutrition Facts (per serving)

  • Calories: 200
  • Protein: 20g
  • Fat: 12g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Sodium: 400mg


  • For an extra burst of flavor, you can add a pinch of cayenne pepper or a splash of white wine to the butter mixture.
  • If you don’t have a grill, you can broil the lobster tails in the oven. Place them under the broiler for 5-6 minutes on each side.

Allergy Warning

  • This dish contains shellfish and dairy (butter). It is not suitable for individuals with shellfish or dairy allergies.

What temperature is grilled lobster tail done?

Lobster tails are done when the internal temperature reaches 140-145°F (60-63°C). The meat should be opaque and firm to the touch.

What to serve with grilled lobster tails?

Grilled lobster tails pair well with a variety of sides such as garlic butter asparagus, grilled corn on the cob, a fresh garden salad, or a side of creamy risotto. Lemon wedges and melted butter are classic accompaniments.

How to get the meat out of a grilled lobster tail?

To remove the meat from a grilled lobster tail, gently cut along the shell’s length with kitchen shears, then pull the meat out carefully with your fingers or a fork, keeping it intact for a beautiful presentation.

What is the best way to prepare lobster tails?

The best way to prepare lobster tails is to split the shell, marinate with a mixture of melted butter, garlic, and lemon juice, and then grill or broil them. This method enhances the natural sweetness and ensures a tender texture.

Can you soak lobster tails in water?

It is not recommended to soak lobster tails in water, as this can dilute their natural flavor. Instead, if they are frozen, thaw them in the refrigerator or under cold running water.

How is lobster best prepared?

Lobster is best prepared by grilling, steaming, or boiling. Grilling adds a smoky flavor, while steaming and boiling preserve the lobster’s delicate sweetness. Choose the method that suits your preference and the dish you are creating.

What makes a good lobster?

A good lobster is fresh, with a firm, translucent flesh that has a slightly sweet, briny aroma. The shell should be hard and free of any unpleasant odors. Live lobsters should be lively and responsive.

Is lobster better boiled or grilled?

Both methods have their merits. Boiling is quick and ensures even cooking, preserving the lobster’s natural sweetness. Grilling adds a smoky, charred flavor that many find irresistible. Personal preference will determine which method you enjoy more.

Why is lobster so good?

Lobster is prized for its sweet, tender meat and rich, buttery flavor. It has a unique taste that pairs well with a variety of seasonings and sides, making it a luxurious and versatile ingredient in many cuisines.

What kind of lobster tails are best?

Cold-water lobster tails, such as those from Maine, are often considered the best due to their tender, sweet meat. They tend to have a more consistent texture and flavor compared to warm-water varieties.

Fitzroy Neville
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Fitzroy Neville, the culinary maestro behind this site, boasts the impressive title of Cooking Prodigy. With a natural flair for the culinary arts, Fitzroy brings innovation and expertise to the world of pet cuisine. His site is a haven for pet owners seeking imaginative and nutritious recipes to delight their furry companions. Fitzroy's passion for transforming pet meals into culinary experiences is evident in the creative and delectable content he shares. For those looking to elevate their pets' dining experience, Fitzroy Neville's site is a testament to the artistry and skill of a true cooking prodigy dedicated to pampering our four-legged friends.