Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWThis Grilled Lobster Tail Recipe Is My Best Grilled Main
I turn to this grilled lobster tail when it gets too hot to broil lobster tails, and this recipe also happens to be the fanciest protein I’ve ever grilled. It’s the perfect way to take your summer meals up a notch for a special occasion… or you know, any regular day you want to feel a little fancy and found them on sale like I did. 😉 Here’s why I love this method:
- Juicy, tender, and full of flavor – My irresistible garlic butter seasoning and the perfect grilling time makes all the difference, plus this method gives the seafood a smoky flavor. I even have a time chart, so you’ll never overcook your grilled lobster tails again!
- Easy to make – I’ll walk you through exactly how to grill lobster tails, from butterflying them to seasoning, to my favorite way to grill them. It’s simpler than you’d think.
- Fancy dinner done fast – Special meals made simple are my thing! My entire recipe takes around 20 minutes (including the prep), and you’ll feel like you’re eating at a fancy restaurant… but better, because you get to be outside.
And if you’re worried about grilling lobster, don’t be — it’s actually super easy. Make it with me and you’ll see!
How To Grill Lobster Tails
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
Butterfly
- Cut the shell. Using sharp kitchen shears, cut down the top of the lobster shell lengthwise, starting from the end opposite the tail fins. (Stop when you get to the tail fins.) Use a knife to cut the flesh lengthwise along the center ridge, if your shears didn’t take care of that already.
- Open it up. Use your hands to pry open the shell, so that it opens up like mine below. Pull the shell away from the meat a bit.
- Add skewers. Run wooden or bamboo skewers lengthwise through the center of the flesh. This helps to prevent the grilled lobster tail from curling up!
Season
- Brush the lobster tails with olive oil, and season with sea salt and black pepper. Because we’ll grill them flesh side down to start, I don’t use butter at this point! (Otherwise it will burn, and can cause flareups.)
- Prep the garlic butter. I don’t add this right away, but you want to have it ready because the grilling process goes fast! Simply melt butter and whisk (or stir) in crushed garlic, lemon juice, smoked paprika, and cayenne pepper. Sometimes I also add fresh parsley or chives to make a garlic herb butter.
Grill
- Place the lobster tails on the grill grates, flesh side down. Cook without moving, until the flesh starts to brown a little and the shells start to turn bright red.
- Flip and add the garlic butter. After flipping, brush the melted lemon garlic butter mixture over the lobster meat. (I prefer silicone brushes like this because they’re easy to clean and don’t shed bristles.) Close the grill and cook until opaque. See my time chart below!
Remove the skewers when they are done. I always serve my grilled lobster tail with more of the seasoned butter (or sometimes just spoon on my lemon butter sauce), garnish with lemon wedges, and sprinkle with fresh parsley or chives.
How Long To Grill Lobster Tails?
I recommend grilling lobster tails for 5-6 minutes flesh side down first, then 1-6 minutes flesh side up, until opaque but still juicy. The cooking time on the second side will vary depending on their size.
MY RULE OF THUMB: For juicy results, grill lobster tails for 60-75 seconds per ounce of individual tail.
It doesn’t matter how many tails you have, only their individual weight. For example, if your lobster tails are 8 ounces each, you’ll grill them for 480-600 seconds total, which is 8-10 minutes. Out of that total time, 5-6 minutes would be flesh side down and the remaining time would be after flipping.
I’ve made this time chart so you don’t have to convert seconds to minutes:
| 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 |
My Recipe Tips
- When butterflying, be careful not to cut the bottom shell. The shell protects the delicate flesh when cooking on the second side, and prevents the butter from dripping down into the grill after flipping.
- You’ll need very sharp kitchen shears, especially with larger lobster tails. I find the shell is thicker on larger ones. I have and love these kitchen shears, which look dainty, but are actually very strong and sharp. They were a surprise addition to my kitchen that turned out to be one of my favorite tools!
- Soak your skewers in water first, so they don’t catch fire on the grill. Simply place them in a shallow pan filled with water for 30-60 minutes and weigh down with a bowl to keep them submerged.
- Be careful when brushing on the butter. Try to apply it to the flesh only, not the outer shell. Don’t let it drip through the grates, as this can cause flare ups.
- I highly recommend an instant-read thermometer to check for doneness. The perfect internal temperature for juicy (not rubbery!) grilled lobster tail is 135-140 degrees F.
- Thaw your lobster tails if they are frozen. You won’t be able to butterfly them if they are frozen solid, plus they would cook unevenly anyway. I talk more about cooking frozen lobster tails here.
- Prep in advance to save time. This meal is best cooked fresh, as most seafood generally doesn’t reheat well. However, I often butterfly the lobster tails in advance and keep them in the refrigerator (wrapped in plastic so they don’t dry out) until I’m ready to grill them.
Grilled Lobster Tail (Easy & Juicy)
By
Make this easy, juicy grilled lobster tail recipe with irresistible lemon garlic butter! Includes time chart and my tips for perfect results.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
-
If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.
-
Preheat the grill for about 15 minutes, or a grill pan for 5 minutes, over medium heat.
-
Meanwhile, prepare the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use a knife to cut lengthwise along the ridge in the center, cutting through the lobster meat but not through the bottom shell, then your thumbs and fingers to spread open the shell. Run a skewer through the center of the flesh lengthwise to prevent curling.
-
Brush the lobster tails with olive oil. 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. Cook undisturbed for 5-6 minutes, until the flesh underneath is starting to brown and almost cooked through.
-
Flip the lobster tails and brush half of the melted garlic butter over the lobster meat. Close the lid and grill for an additional 2-4 minutes for 8-ounce tails, or until opaque. Serve with remaining garlic butter.
(If your tails are a different size, a good rule of thumb for lobster tail grill time is about 60-75 seconds total time per ounce of individual tail. For example, if your lobster tails are 8 ounces each, you’ll grill them for 480-600 seconds total, which is 8-10 minutes. Out of that total time, 5-6 minutes would be flesh side down and the remaining time would be after flipping.)
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 8-ounce lobster tail
- Tips: Check out my recipe tips above to help you butterfly the tails more easily (and see my butterflying pictures for a visual), avoid flareups or your skewers catching fire, prevent overcooking, and more.
- Time chart: See my rule of thumb and time chart above for an easy visual of timing for different sizes of lobster tails.
- Storage and leftover ideas: You can keep leftovers in an airtight container in the fridge for a few days, but honestly, I’m not a big fan of reheating grilled lobster tail. Instead, I turn my leftovers into a lobster salad, a main-style lobster roll, or lobster bisque if I have any. Both make great lunch options!
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Grilled Lobster Tail
Serving Ideas
I like to serve grilled lobster tail with light, simple side dishes, because the whole point of grilling is a meal with less fuss! Here are some of my top picks:
- Grilled Vegetables – Some of my favorite veggies to cook this way are grilled zucchini, grilled broccoli, grilled asparagus, and grilled cabbage steaks. I usually grill the vegetables first, so I can serve the seafood fresh. Just keep in mind that many vegetables require medium-high heat, whereas grilled lobster works best at medium heat, so let your grill cool down a bit.
- Salads – One of my favorites to pair with this dish is grilled peach salad, because I can grill the peaches at the same time as the lobster (both need medium heat). For cook-free options, try my spring mix salad, creamy cucumber salad, or Caprese salad.
- Potatoes – Throw some potatoes on the grill, or start my Instant Pot baked potatoes or air fryer potatoes before grilling.
- Steak – Want to turn this into surf and turf? Make my grilled steak recipe to go with your grilled lobster tail!
88 Comments
Debby Hood
1Grilled lobster tails for my husband’s 70th birthday. Not only is this a very easy recipe but the tails were incredibly delicious. Thank you so much for a great recipe with perfectly clear instructions.
Maya | Wholesome Yum
1I’m so glad to hear that, Debby! Happy birthday to your husband!
mary c
0I watched your online video and referred to your recipe card for making our first-ever lobster tail dinner. Everything worked out great! Thanks,
Maya | Wholesome Yum
0I’m so glad to hear that, Mary! Congrats on your first lobster tail dinner.
Lisa
0This worked beautifully for me. You included everything I needed to know. Thank you.
Wholesome Yum D
0I’m so glad it worked well for you, Lisa! That means a lot, thank you for the kind words!
Sandi
0Do I close the grill when grilling the lobster meat side down ?
Maya | Wholesome Yum
0Hi Sandi, Yes, you close the grill.
Sandi
0Hi, excited to make your lobster on the grill recipe! I have a question. When I cut the lobster meat before grilling the tail do I cut it in half ? Or just slice down a little bit ..I am guessing just a little bit so the skewer goes in below the cut. Sandi
Maya | Wholesome Yum
0Hope you love it, Sandi! The cutting part is mainly to cut the shell, not all the way through the meat. I usually end up cutting part of the meat as well but you’re correct that you don’t want to cut all the way through so that the skewer goes in below the cut. Hope this helps! Please let me know how it turns out.
Oh my god
0This a 10 recipe!
Maya | Wholesome Yum
0Awww, thank you! Enjoy!
Jeanne Curran
0I’m giving this a lower rating because the lobster tails didn’t turn out as well as I expected. But let me explain — the problem was me, not the recipe.
I made these for Father’s Day and was quite apprehensive about the tails. I live in a state where lobster is king and hoped for an excellent result.
I did find the prep to be much easier than expected and was pleased about that. The final result, however, was underdone and tasteless. I think, obviously, it’s because I undercooked them, though I thought I was doing them long enough, and also used frozen tails instead of fresh ones. I don’t think frozen lobster is worth getting, when I have fresh so readily available. The butter sauce was great, especially used later on vegetables.
Will I try this recipe again? Probably not, my husband is the cook in the family, though I’m the better baker and I make wicked good ice cream, BTW. Overall, I like Maya’s recipes very much, because of their simplicity and clarity and flavor. The cauliflower “potato” salad turned out very nicely!
Maya | Wholesome Yum
0Thank you for sharing your experience, Jeanne. It’s hard to tell what went wrong from your description. What didn’t turn out how you expected? Did you thaw your frozen lobster tails before cooking? You mentioned they were underdone, did you follow my tips for checking doneness? I’m glad you at least liked the butter sauce and like my other recipes.
Jacqueline E Hagge
0What about the temperature?
Maya | Wholesome Yum
0Hi Jacqueline, I have the grilling temperature on the recipe card above.
Diane
0Would you please provide a few tips for using the stove cooktop and a cast iron pan?
Maya | Wholesome Yum
0Hi Diane, I think it would be difficult for lobster to cook through that way without being enveloped in heat. If you want to use the stove, I would recommend either boiling or steaming it, or even better, I have a recipe for butter poached lobster tail.
Stanley Blackstone
0I saw Maya’s Grilled lobster tails and I am going to do it for a group of 20 people so I want to get it right.
She says to cook it first “flesh side down” , after I cut to butterfly. So my question is what is the flesh side?? After you cut the top shell, the flesh now shows on the top, is that now the fleshside, or is the membrane(bottom?) side?
Maya | Wholesome Yum
0Hi Stanley, Sorry about the confusion! Yes, by “flesh side” I mean the side where you made the cut and the lobster meat is now exposed. Start with that side down first. Hope this helps!
Becky
0This recipe was so easy, the recipe & took all the guess work out of making perfect lobster tails! The flavor was delightful, my husband absolutely loved it. I am NOT a seafood fan, but even I took a couple bites of his!
Kels
0My grill is community and has no lid, what would be the cooking time after flipping? Thanks!
Maya | Wholesome Yum
0Hi Kels, I’m sorry, I don’t have the exact timing for that type of grill because that’s not what I have, but I would recommend keeping the time the same on the first side and going by the internal temperature on the second side, like in my tips above.
bill
0It is so hillarious to me; I have looked so hard but can not find the temperature requirement for the grill….?
Wholesome Yum D
0Hi Bill, You will want to turn the grill into medium heat which is between 325°F and 375°F. You can find that info in step #2.
Janis Doyle
0I am glad he asked because it does not actually state the temperate in Step 2. 🙂 Loved this recipe and ALL that you post!!! 🙂
Sha
0This is indeed irresistibly goooood! I’m glad it includes time charts and tips, they’re effective! Perfect for any occasion.
Kristyn
0This lobster is so buttery & tasty!! It tastes just as good & even better than any restaurant!
Mel
0These lobster tails were so yummy and easy to throw together! Can’t wait to make these again!
Marie
0This turned out perfectly! When I’ve tried grilling lobster in the past it always came out try, but not with this recipe. Thank you so much!
Loisa
0First time cooking lobster tails at home and it was amazing. Will absolutely be using this recipe again.
Jane
0The lemon garlic butter was the perfect complement to the sweet lobster meat, and grilling them gave them a nice smoky flavor. The time chart was such a helpful guide. It really made it easy to get the lobster tails perfectly cooked.
Fely
0I cooked this for our anniversary dinner, and my husband love it! The garlic butter was so flavorful, and the lobster was perfectly cooked. Thanks for this recipe!
Chloe
0Made it last night and my husband loved it! The sauce was so delicious!