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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)
Make this easy, juicy grilled lobster tail recipe with irresistible lemon garlic butter! Includes time chart and my tips for perfect results.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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Preheat the grill for about 15 minutes, or a grill pan for 5 minutes, over medium heat.
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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.
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Brush the lobster tails with olive oil. Season with sea salt and black pepper.
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In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Set aside.
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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.
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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.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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!
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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 on the grill (I don’t have my recipe on the blog for you yet, but let me know if you want me to post it!), 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
Natalie
0This looks so delicious. I’m excited to try it.
Camille
0I LOVE THIS!!
Beth
0Oh my heavens! My all time favorite. Looks so darn good that I can almost taste it.
Toni
0This is so good!! Perfect grilled lobster recipe!!
Samantha
0I’ve always been intimidated to make lobster at home, but this recipe was so easy and delicious! Thanks for such detailed directions. 🙂
Toni
0This was so good!! Everyone at my house loved it!
Deanna Striver
0Simple to make and delicious! Grilling is the best!
Harold. Beavers
0Great job. EXCELLENT.
Julia
0Wow what a delicious and indulgent meal at home. My husband said this grilled lobster was better than at any restaurant he’s had before. Thank you for the detailed guide to grilling it.
Taty
0I tried this recipe for my hubby 51st Bday and it came out perfectly!! I was scared because I had never grilled lobster tails before. We used our charcoal grill! The lobster tails melted on our mouth like butter!! I think it’s the best lobster ever had!! Usually, in restaurants, you have to practically fight with the shell! Not here!! Thank you!
Swathi
0This grilled lobster was delicious!
Scarlet
0Well, this was such an easy and delicious way to cook lobster tail. Thanks for sharing this fabulous recipe!
A. J. Pule
0Fantastic
Robin Donovan
0Yum! I love this recipe!
Ann
0Mmmm these grilled lobster tails were so easy to make, and very tasty!
Paula
0These are so yummy! Great info for grilling!