This grilled lobster tail turns a special seafood dinner into a ten minute job at the grill. Split shells, a brush of olive oil, and a sprinkle of salt are all the meat needs.
The flame adds a light smoky char while the shell protects the sweet meat from drying out. Serve the tails with lemon and melted butter and dinner looks far fancier than the effort it takes.
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Why This Grilled Lobster Tail Recipe Works
Splitting the tail lengthwise exposes the meat directly to the heat, so it cooks evenly in about ten minutes instead of steaming slowly in the shell.
A thin coat of olive oil prevents sticking and helps the surface brown lightly, which adds flavor without hiding the natural sweetness.
Grilling cut side down first sears the meat and locks in juices, then a short flip finishes the cooking gently.
Ingredients for Grilled Lobster Tail
- You need four lobster tails of five to six ounces each, two tablespoons olive oil, and one teaspoon kosher salt.
- Add four tablespoons melted unsalted butter and one lemon cut into wedges for serving.
Lobster tails. Thaw frozen tails in the refrigerator overnight. Cold water thawing is faster, but pat the shells dry before seasoning.
Olive oil. A light brush keeps the meat moist on the grates. Use a pastry brush so the oil goes on evenly.
Kosher salt. Coarse salt seasons the meat without clumping. Sprinkle it from a height for even coverage.
Butter. Melted butter is for dipping and basting. Warm it just until liquid so it does not separate.
Lemon. Fresh wedges add acid that cuts through the rich butter. Squeeze them over the meat right before eating.
How to Make Grilled Lobster Tail
1. Heat the grill. Preheat the grill to medium high heat and oil the grates lightly with a folded towel.
2. Split the tails. Use kitchen shears to cut each shell down the center, stopping at the tail fin, then press the halves slightly apart.
3. Season. Brush the exposed meat with olive oil and sprinkle on the salt.
4. Grill cut side down. Set the tails cut side down on the grates and cook for five to seven minutes, until the meat has light char marks.
5. Flip and finish. Turn the tails over and grill three to five minutes more, until the meat turns opaque and reaches 145 degrees F.
6. Baste and serve. Brush with melted butter, rest the tails for two minutes, and serve with lemon wedges.
How to Serve Grilled Lobster Tail
Serve the lobster hot with extra butter for dipping and a squeeze of lemon. Lobster mac and cheese and Maine style lobster rolls are good ways to use any leftover meat, and grilled shrimp with lemon butter or grilled ribeye steak for two turns the meal into a surf and turf dinner.
How to Store and Reheat Grilled Lobster Tail
Remove the meat from the shell, cool it within two hours, and refrigerate in an airtight container for up to two days. Reheat gently in melted butter over low heat so the meat stays tender.
Tips and Variations for Grilled Lobster Tail
Flag the allergens. Shellfish is a major allergen, and the butter contains milk. Keep these tails away from anyone with a shellfish allergy.
Use a thermometer. Lobster meat is cooked when it turns opaque and reaches 145 degrees F in the thickest part.
Do not taste raw shellfish. Never taste lobster before it is fully cooked, and discard any tail that smells strong or sour.
Do not overcook. Extra minutes make the meat rubbery, so pull the tails as soon as they turn opaque.
Skewer the tails. A thin skewer pushed through the length of the meat keeps the tail from curling on the grill.
Flavor the butter. Stir minced garlic and chopped parsley into the melted butter for a quick dipping sauce.
Control the heat. If the grates flare up, move the tails to a cooler side and close the lid.
Check trusted guidance. Read the FDA safe food handling guidance for safe shellfish handling and storage.
Frequently Asked Questions About Grilled Lobster Tail
How long does a grilled lobster tail take?
Most tails need eight to twelve minutes total over medium high heat, depending on size.
Can I make a grilled lobster tail from frozen?
Thaw it first in the refrigerator overnight. Cooking from frozen leaves the center cold while the outside overcooks.
How do I know a grilled lobster tail is done?
The meat turns white and opaque, the shell is bright red, and a thermometer reads 145 degrees F.
Should I boil the tails first?
No. Boiling is not needed and often leads to overcooked meat once it reaches the grill.
Can I cook these on a gas or charcoal grill?
Both work. Keep the heat at medium high and watch for flare ups on charcoal.
Grilled Lobster Tail
Equipment
- Outdoor grill
- Kitchen shears
- Pastry brush
- Instant read thermometer
Ingredients
Main Ingredients
- 4 lobster tails 5 to 6 ounces each
- 2 tbsp olive oil
- 1 tsp kosher salt
- 4 tbsp unsalted butter melted, for serving
- 1 lemon cut into wedges
Instructions
Cooking
- Heat. Preheat the grill to medium high heat.
- Split. Cut each shell lengthwise with shears and loosen the meat.
- Season. Brush the meat with olive oil and sprinkle with salt.
- Grill. Cook cut side down 5 to 7 minutes, then flip and cook 3 to 5 minutes more.
- Serve. Brush with melted butter and serve with lemon wedges.
