Though I enjoy cooking lobster tails in the air fryer and on the grill, my grilled lobster tail recipe is my favorite when it’s hot outside. It’s the perfect way to dress up your summer meals for a special event or just because you want to feel a little fancy. Don’t worry though, you don’t have to be intimidated by grilling lobster — it’s actually super easy!.
Lobster tails are a delicious and luxurious seafood treat that can take your backyard barbecue meals to the next level. Grilling lobster tails is easier than you may think – with the right techniques, you can achieve tender, juicy, flavorful results every time. In this comprehensive guide, we’ll cover everything you need to know about how to barbecue lobster tails on your grill like a pro.
Why Grill Lobster Tails?
There are several advantages to grilling lobster tails rather than other cooking methods
-
Enhances flavor – The hot grill sears the lobster meat, caramelizing natural sugars and intensifying the sweet, briny taste. Smoky grill flavor is infused into the seafood.
-
Quick and easy – Lobster tails grill fast over direct heat Most tails take only 5-10 minutes total cook time It’s a fancy meal with little effort,
-
Fun presentation – Grilled lobster looks impressive served tableside. Guests will be wowed by the restaurant-quality dish you made at home.
-
Versatile ingredient – Grilled lobster tails pair well with a variety of sides, from grilled veggies to salads and more. Build a surf and turf meal by pairing with steak!
If you’ve shied away from cooking lobster yourself, grilling tails is a great way to start thanks to how quick and foolproof the process is.
How To Choose Lobster Tails
When selecting lobster tails for grilling, keep the following tips in mind:
-
Look for tails labeled “fresh” rather than “previously frozen”. Fresh tails have the best flavor and texture
-
Opt for raw, uncooked tails rather than pre-cooked. Raw tails absorb more smoke flavor on the grill.
-
Pick the right size based on your appetite. A good serving size is 5-7 ounces per person. Jumbo 10-12 oz tails are perfect for special occasions.
-
Inspect the tail meat through the clear shell. It should look white with a sheen, not yellow or dull.
-
Avoid tails with cracks or damage to the shell, which can cause them to leak as they grill.
Wild caught Maine and spiny lobster tails are delicious choices. Thaw frozen tails overnight in the fridge before grilling. Now let’s get into the nitty gritty of how to prep and grill them!
How To Prepare Lobster Tails For Grilling
Proper preparation is key to grilling lobster tails correctly. Here are the easy steps:
Butterfly the Shell
Butterflying opens up the hard top shell so the lobster cooks evenly.
-
Using kitchen shears, cut straight down the center of the shell from the upper fin end to the base. Stop about 1/4″ before the lower fin end.
-
Crack the shell open. Run your thumb along the inside of the cut to break the shell from the meat.
-
Lay the meat over the top of the opened shell. Do not detach the meat.
Skewer the Meat
-
Insert one or two wooden skewers lengthwise through the lobster meat to hold it straight as it cooks.
-
Soak bamboo skewers in water 30 minutes before grilling to prevent burning.
Brush with Oil and Season
-
Lightly brush the lobster meat with olive oil or melted butter. This keeps it moist on the hot grill.
-
Season with salt, pepper, and any other spices you want. Lemon-pepper seasoning is delicious.
That’s all the prep needed for beautifully grilled lobster tails!
How To Grill Lobster Tails
Grilling the tails takes just 5-10 minutes. Follow these simple steps:
-
Preheat your gas or charcoal grill to medium heat, around 400°F. Oil the grates to prevent sticking.
-
Place lobster tails flesh-side down. Grill for 5-6 minutes until shells turn bright red and meat releases from sides of the shell. Resist urge to move them as they cook!
-
Flip and grill flesh-side up another 2-5 minutes depending on size. Brush with melted butter, garlic butter, or other sauce if desired.
-
Check temperature with a meat thermometer for doneness. 140°F is ideal for juicy lobster.
-
Remove skewers before serving. Dig in and enjoy your grilled lobster feast!
The shells protect the delicate meat while grilling. Resist the temptation to move or open the shells as they cook. Let them be and they’ll turn out perfectly.
Handy Time Chart
For consistently cooked lobster tails, use this handy grilling time chart as a guide:
| Tail Size | Flesh Down Time | Flesh Up Time |
|---|---|---|
| 4 oz | 4-5 minutes | 30-60 seconds |
| 6 oz | 5-6 minutes | 1-2 minutes |
| 8 oz | 5-6 minutes | 3-4 minutes |
| 10-12 oz | 5-6 minutes | 4-6 minutes |
In general, grill flesh side down for 5-6 minutes no matter the size. The second side cook time varies based on weight.
An instant read thermometer should register 140°F when the tails are done. This prevents overcooking.
Pro Grilling Tips and Tricks
Take your grilled lobster skills to the next level with these expert tips:
-
Let the grill preheat fully before adding lobster tails. Starting on a hot grill helps sear and caramelize the meat.
-
Avoid flair ups from butter dripping by basting tails after flipping flesh side up. Keep basting to a minimum so shells don’t get soaked.
-
Add flavor by soaking wood chips in water for 30 minutes then scattering on coals for smoked lobster. Apple, cherry, and alder woods work well.
-
Brush softened butter mixed with minced garlic, lemon juice, herbs, and spices over meat before serving.
-
Resist the urge to reheat leftovers. Lobster doesn’t reheat well. Instead, repurpose extra meat into lobster rolls, salad, or bisque.
Topping and Serving Suggestions
Lobster tails shine when served with simple accompaniments that enhance (but don’t compete with) the sweet briny seafood.
-
Lemon wedges – A squeeze of lemon brightens the richness of lobster.
-
Melted butter – For dipping the succulent meat. Keep it classic!
-
Specialty flavored butters – Blend minced garlic, rosemary, chili flakes, or other seasonings into melted butter.
-
Fresh herbs – Chives, parsley, tarragon, and dill all complement lobster wonderfully.
-
Drawn butter – Simmer butter with lemon slices, black pepper, and parsley stems then strain out solids.
-
Grilled veggies – From zucchini and squash to corn on the cob and asparagus.
-
Fresh green salad – Crisp lettuce, tomatoes, cucumbers, and a vinaigrette pair nicely.
-
Dinner rolls – For dipping in butter and soaking up any juices.
Keep your sides simple to let the lobster shine as the star of your barbecue feast.
Frequently Asked Questions
What size lobster tails are best for grilling?
8-12 ounce tails are ideal. They grill evenly and provide a hearty serving. Get jumbo 16 ounce tails for an extra indulgent meal.
Can I grill lobster tails from frozen?
Thaw frozen tails in the fridge overnight before grilling. Grilling from frozen causes uneven cooking.
Should I grill lobster tails in the shell or out of the shell?
Always grill tails in the shell. The shells protect the delicate meat and seal in moisture as they cook. Shelled meat would dry out fast.
Is it safe to eat undercooked lobster?
Lobster can be eaten rare or medium-rare when tails are fresh. An internal temp of 140°F ensures it is fully cooked through but still tender.
How long do grilled lobster tails last in the fridge?
Store leftovers wrapped tightly in the fridge and eat within 2 days. The texture and flavor deteriorate quickly. Turn extra meat into lobster salad or bisque instead of reheating.
The Takeaway on Grilling Lobster Tails
Grilling succulent lobster tails is easy with the right techniques. Follow this guide for perfectly cooked seafood every time. All it takes is a quick prep, 5-10 minutes over medium heat, and simple serving ideas to delight your family or guests. Fire up your grill and enjoy this restaurant-quality meal in your own backyard!
Why You’ll Love My Grilled Lobster Tail Recipe
- No other way would I want my favorite seafood to be cooked than juicy, tender, and full of flavor! The garlic butter seasoning and the right amount of time on the grill make all the difference. Here is a handy time chart for grilling lobster tails, so you’ll never cook them too long again. ).
- Easy to make—I’ll show you how to do it all! This post will show you how to grill lobster tails the right way, from cutting them in half to seasoning them. It’s very simple once you know what to do.
- Fancy dinner done quickly—I like it when complicated meals are easy to make! My recipe takes about 20 minutes, including the prep time, and you’ll feel like you’re at a fancy restaurant… but better because you get to be outside!
How Long To Grill Lobster Tails?
Grill lobster tails for 5-6 minutes flesh side down first, then 1-6 minutes flesh side up. The time on the second side will be different for each size, but my handy time chart and rule of thumb can help!
RULE OF THUMB: The ideal lobster tail grill time is about 60-75 seconds per ounce of individual tail.
It doesn’t matter how many tails you have, only their individual weight. If your lobster tails weigh 8 ounces each, you’ll grill them for 480 to 600 seconds, or 8 to 10 minutes. Five to six minutes of that time would be spent with the meat side down, and the rest of the time would be spent after flipping.
| Individual Lobster Tail Weight | Minutes Flesh Side Down | Minutes After Flipping |
|---|---|---|
| 4 oz | 4-5 minutes | 30-60 seconds |
| 6 oz | 5-6 minutes | 1-2 minutes |
| 8 oz | 5-6 minutes | 3-4 minutes |
| 10 oz | 5-6 minutes | 4-6 minutes |
Grilling lobster tails is pretty simple, but I learned a few things from all the times I’ve done it. Here are some common issues you might run into and how to avoid them:
- When butterflying, be careful not to cut the bottom shell. There should be no damage to the bottom shell. Just cut off the top shell and some of the flesh. When cooking on the second side, the shell protects the soft meat and keeps the butter from dripping into the grill after flipping.
- So that they don’t catch fire on the grill, soak your skewers in water first. Just put them in a shallow pan of water for 30 to 60 minutes and use a bowl to keep them under the water.
- Be careful when brushing on the butter. Try to only put it on the flesh and not the shell. It can make the grill flare up if you let it drip through the grates.
- Don’t overcook. The above time chart is a good place to start, but I always use an instant-read thermometer to make sure the food is done. 140 degrees F is the ideal temperature for a juicy (not rubbery!) grilled lobster tail.
- Thaw your lobster tails if they are frozen. When they are frozen, you won’t be able to butterfly them, and they would cook unevenly any way. I talk more about cooking frozen lobster tails here.
- Prep in advance to save time. Most seafood doesn’t reheat well, so this dish tastes best when it’s cooked right away. When I’m ready to grill the lobster tails, I often butterfly them ahead of time and keep them in the fridge wrapped in plastic so they don’t dry out.
- Repurpose your leftovers. When I have grilled lobster tail recipes left over, I don’t like to reheat them, so I make lobster salad or lobster bisque with them. Both make great lunch options!.
There’s nothing better than a simple, light side dish to go with a grilled lobster tail. That’s what grilling is all about, after all. Here are some of my favorites:
- Kitchen Shears—To cut through the hard shell, you’ll need a good pair of kitchen shears. These look dainty, but are actually very strong and sharp. My kitchen got them as a surprise, and they’ve become one of my favorite tools.
- Silicone Brush – For brushing on the garlic butter. I love this one because it’s so easy to clean.
- Bamboo skewers: These will keep your lobster tails from curling up while they cook on the grill.
Recipe Card
