Description
This recipe for the easiest 4-ingredient grilled lobster tails features succulent lobster meat brushed with a flavorful lemon garlic butter. Perfect for a quick, elegant summer meal, these lobster tails are grilled to perfection in under 15 minutes, showcasing the natural sweetness of the lobster with a bright citrus and garlic butter finish.
Ingredients
Seafood
- four 4–6 ounce lobster tails, thawed from frozen
Butter Mixture
- ½ cup unsalted butter
- 2 cloves garlic, finely chopped or grated
- 1 lemon, zested
- ½ teaspoon kosher salt
- ground black pepper, to season
Seasonings and Garnish
- kosher salt, to season lobster meat
- ground black pepper, to season lobster meat
- grilled lemon wedges, for serving (optional)
- finely chopped fresh chives, for garnish (optional)
Instructions
- Preheat the grill: Prepare your grill for medium-high direct heat, aiming for about 450-500°F. Once it’s hot, clean the grill grates thoroughly with a wire brush to ensure a perfect sear and prevent sticking.
- Prepare the lobster tails: Using sharp kitchen shears, snip down the center of the top shell of each lobster tail from base to fin, taking care not to cut into the meat. Pry the shell open like a book and gently separate the meat from the shell with your fingers, leaving the meat attached at the fin. Season the exposed lobster meat generously with kosher salt and a bit of black pepper, then set aside.
- Make the lemon garlic butter: In a small skillet over medium-high heat, melt the unsalted butter. Stir in the finely chopped or grated garlic and lemon zest, then season with ½ teaspoon kosher salt and freshly ground black pepper to taste. Cook for 1-2 minutes, stirring continuously, until the butter is fragrant and infused with the lemon and garlic flavors. Remove from heat and keep warm.
- Grill the lobster tails: Place the lobster tails on the preheated grill with the cut-side up. Close the lid and grill for 4-6 minutes, then generously baste the meat with the lemon garlic butter. Using tongs, flip the lobster tails cut-side down, close the lid again, and grill for another 4-6 minutes. The lobster is done when an instant-read thermometer reads 135-140°F at the thickest part of the meat. Flip the tails cut-side up once more, baste again with butter, then transfer to a plate or baking sheet.
- Serve: Just before serving, baste the lobster one last time with the lemon garlic butter. Garnish with finely chopped fresh chives and serve with grilled lemon wedges on the side for squeezing. Enjoy this simple yet elegant grilled lobster dish!
Notes
- Thaw lobster tails completely before grilling for even cooking. Overnight thawing in the refrigerator is best.
- Adjust grill times based on lobster tail size. A good rule of thumb is about 1 minute per ounce per side.
- If you don’t have a thermometer, look for opaque, firm lobster meat that is no longer translucent.
- Use fresh garlic and lemon zest for the best flavor in the butter mixture.
- Grilled lemon wedges add a nice smoky brightness when squeezed over the finished lobster.
- Make sure to clean your grill grates well to prevent the delicate lobster meat from sticking or tearing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 lobster tail with butter (about 5 oz lobster meat)
- Calories: 320
- Sugar: 0.5 g
- Sodium: 310 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 145 mg
