Grilling Lobster Tails
Grilling lobster tails is no more difficult than grilling a steak or a piece of chicken. We have provided you with a basic recipe and technique to get you started. Browse through our other lobster tail recipes to see all the wonderful lobster dishes you can create all on your own!
Ingredients
- 4 Lobster Tails (Approx. 6-8oz each)
- 4 Tbsp Butter
- 2 Lemons
- 4 Wooden or Metal Skewars
Directions
- If the lobster tails are frozen, make sure to thaw them well in advance. Put them in a ziplock bag in the fridge the night
before, or soak them in cold water the day of. - Bring your grill to a medium-high heat. We will be using direct heat here.
- Run a skewar through the tails for support, close to the shell side. If you didn't do this, the lobster tails will curl
up like shrimp do. - This next step is optional, but strongly recommended. Bring a large stockpot of water to a full boil, then turn down the
heat slightly and let the water come to a gentle boil. Submerge the lobster tails into the water and gently boil them for
about 2 minutes. - Remove the lobster tails from the water and place them on a cutting board, shell side (red side) down. Slice lengthwise
(this can also be done with kitchen shears) through the softer white shell, the entire length of the tail. - Place 1 tbsp of butter and squeeze 1/2 of a lemon into each lobster tail.
- Place the lobster tails on the grill, red shell side down. Grill, covered, for 2-3 minutes more. The lobster is done
when the flesh is opaqe and firm to the touch. - Serve with melted butter, clarified if you've got it, and lemon weges. Enjoy!
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