Make this easy, juicy grilled lobster tail recipe with irresistible lemon garlic butter! Includes time chart and tips for perfect results.
I absolutely adore my air fryer lobster tails and broiled lobster tails, but when the weather heats up, my go-to is grilled lobster tail! It’s the perfect way to elevate your summer meals for a special occasion—or even just to add a touch of elegance to an ordinary day. 😉 And don’t worry, grilling lobster is much easier than it seems!
Why You’ll Love This Grilled Lobster Tail Recipe
- Juicy, tender, and packed with flavor – As with all my favorite seafood recipes, this one doesn’t skimp on taste! The combination of succulent lobster meat and a mouthwatering garlic butter seasoning makes it irresistible. Plus, I’ve included a handy grilling time chart below to ensure your lobster tails are cooked to perfection every time.
- Simple and foolproof – Grilling lobster tails might seem intimidating, but I’ll guide you through every step. From butterflying and seasoning to achieving that perfect char, this recipe makes the process easy and approachable.
- Elegant dinners in no time – Who says fancy meals need to be complicated? This recipe takes just 20 minutes from start to finish, including prep. You’ll get all the vibes of a high-end restaurant, but with the bonus of grilling outdoors!
How Long Should You Grill Lobster Tails?
Grill lobster tails for 5-6 minutes flesh side down, followed by 1-6 minutes flesh side up. The time for the second side depends on the size of the lobster tails, but you can use my rule of thumb and time chart to get it just right.
RULE OF THUMB: Grill lobster tails for 60-75 seconds per ounce of each individual tail.
It’s important to base the timing on the weight of each tail, not the total number you’re grilling. For example, if each lobster tail weighs 8 ounces, the total grill time would be approximately 8-10 minutes (or 480-600 seconds). Out of this time, 5-6 minutes should be flesh side down, with the remaining time after flipping.
Expert Tips
Grilling lobster tails is relatively simple, but after many experiments, I’ve gathered a few tips to make the process even easier. Here are some common challenges and how to avoid them:
- Be Careful When Butterflying: When cutting the lobster tail, make sure not to cut through the bottom shell. You want to slice through the top shell and some of the flesh, but leave the bottom shell intact. This helps protect the delicate meat when grilling the second side and prevents the butter from dripping onto the grill.
- Soak Your Skewers: To prevent your skewers from catching fire on the grill, soak them in water for 30-60 minutes. Simply place them in a shallow pan of water and weigh them down with a bowl to keep them submerged.
- Apply Butter Carefully: When brushing the lobster tails with butter, focus on the flesh, not the outer shell. Avoid letting the butter drip through the grill grates, as this can cause flare-ups.
- Don’t Overcook: The time chart above provides a helpful guideline, but I always use an instant-read thermometer to check for doneness. For perfectly juicy lobster, The perfect internal temperature for juicy (not rubbery!) grilled lobster tail is 140 degrees F.
- Thaw Frozen Lobster Tails: If your lobster tails are frozen, make sure to thaw them first. Frozen tails can’t be butterflied properly, and they’ll cook unevenly. I discuss how to cook frozen lobster tails in more detail here.
- Prep Ahead to Save Time: While seafood is best cooked fresh, I often butterfly the lobster tails ahead of time and store them in the refrigerator (wrapped in plastic to keep them from drying out) until I’m ready to grill.
- Repurpose Leftovers: If you have leftover grilled lobster tail, don’t worry about reheating them. Instead, I turn them into a lobster salad or lobster bisque—both are perfect for lunch the next day!
These expert tips will help you perfect your grilled lobster tail and make the process smoother and more enjoyable.
How to Grill Lobster Tails
Grilling lobster tails is a simple and delicious way to enjoy this luxurious seafood. Follow these easy steps to achieve perfectly grilled lobster tail every time.
Instructions:
- Thaw the Lobster Tails (if frozen):
If your lobster tails are frozen, thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for about 30 minutes. - Preheat the Grill:
Preheat your grill for about 15 minutes to medium heat. If you’re using a grill pan, heat it for about 5 minutes over medium heat. - Prepare the Lobster Tails:
- Using kitchen shears, cut down the center of the lobster shell lengthwise, starting from the end opposite the tail fins. Be sure not to cut through the tail, just the top of the shell.
- Use a knife to cut along the center ridge of the lobster meat, cutting through the flesh but not through the bottom shell.
- Gently pull apart the shell with your fingers, and insert a skewer through the center of the flesh lengthwise to prevent the lobster from curling while cooking.
- Season the Lobster Tails:
Brush the lobster tails with olive oil and season with sea salt and black pepper. - Make Garlic Butter:
In a small bowl, whisk together melted butter, minced garlic, lemon juice, smoked paprika, and cayenne pepper. Set aside. - Grill the Lobster Tails:
- Place the lobster tails on the preheated grill, flesh side down. Grill for 5-6 minutes, or until the flesh begins to brown and is almost cooked through.
- Flip the lobster tails and brush them with half of the melted garlic butter. Close the grill lid and cook for an additional 2-4 minutes, or until the lobster meat turns opaque and tender.
- Serve:
Remove the lobster tails from the grill and serve with the remaining garlic butter for dipping.
Grilling Tips:
- Grill time varies depending on the size of the lobster tails. A good rule of thumb is about 60-75 seconds per ounce of tail. For example, for an 8-ounce tail, grill it for 8-10 minutes total—5-6 minutes flesh side down, and the remaining time after flipping.
- Make sure to check the lobster’s internal temperature—it should reach 140°F for perfectly cooked meat.
Enjoy!
Remove the skewers when they are done. I always serve my grilled lobster tails with more of the seasoned butter (or sometimes just my lemon butter sauce), garnish with lemon wedges, and sprinkle with fresh parsley or chives.
Ingredients
- 4 8-oz Lobster tails (or any size – see instructions)
- 1 tbsp Olive oil
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
- 1/4 cup Unsalted butter (melted; 1/2 stick)
- 2 cloves Garlic (crushed)
- 2 tsp Lemon juice
- 1/2 tsp Smoked paprika
- 1 pinch Cayenne pepper
Instructions
Tap on the times in the instructions to start a kitchen timer.
If your lobster tails are frozen, thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for about 30 minutes.
Preheat your grill for about 15 minutes, or a grill pan for 5 minutes, over medium heat.
While the grill is heating, prepare the lobster tails. Using kitchen shears, carefully cut down the center of the shell lengthwise, starting from the opposite end of the tail fins. Cut all the way down to the tail but avoid cutting through it. You want to slice through the top of the shell, but not the bottom. Next, use a knife to cut along the center ridge of the lobster meat, cutting through the flesh but not the bottom shell. Gently open the shell with your thumbs and fingers. To prevent curling, insert a skewer lengthwise through the center of the lobster meat.
Brush the lobster tails with olive oil and season with sea salt and black pepper.
In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Set aside.
Place the lobster tails on the preheated grill, flesh side down. Grill undisturbed for 5-6 minutes, or until the flesh is starting to brown and is nearly cooked through.
Flip the lobster tails and brush half of the melted garlic butter over the lobster meat. Close the lid and grill for another 2-4 minutes (for 8-ounce tails), or until the lobster becomes opaque. Serve with the remaining garlic butter.
(For different tail sizes, a general rule of thumb is to grill lobster tails for 60-75 seconds per ounce. For example, if each tail weighs 8 ounces, grill them for 8-10 minutes total, with 5-6 minutes flesh side down and the remaining time after flipping.)
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