Butterflied lobster tails with herb butter on the grill
Grilled Lobster Tails
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 lobster tails
Difficulty
Medium
Cost
Premium
$$$
Grilled Lobster Tails
Butterflied lobster tails with herb butter on the grill
★4.4(18)
Luxurious lobster tails split and grilled until tender, basted with herb-garlic butter. A restaurant-quality dish made effortlessly at home.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Grilling lobster tails is surprisingly simple and produces results that rival any steakhouse. Butterflying the tail exposes more meat to the flame for even cooking and dramatic presentation.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Grilled Lobster Tails is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 4 lobster tails (6-8 oz each)
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 lemon, halved
- Salt and pepper to taste
Instructions
- 1
Using kitchen shears, cut the top shell lengthwise down the center. Gently pull the meat up through the slit, resting it on top of the shell.
- 2
Mix melted butter with garlic, parsley, salt, and pepper. Brush generously over the lobster meat.
- 3
Preheat grill to medium-high heat. Place lobster tails shell-side down.
- 4
Grill with the lid closed for 8-10 minutes, basting with butter every 2-3 minutes, until meat is opaque and reaches 140°F.
- 5
Grill lemon halves cut-side down for 2 minutes. Serve lobster with charred lemon and remaining herb butter.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Lobster tailsLarge prawns or langoustines
More affordable with similar grilling technique
ButterGhee or olive oil
Ghee has a higher smoke point; olive oil is dairy-free
Tips & Storage
Pro Tips
Use kitchen shears, not a knife, for easier and safer shell cutting.
Thaw frozen tails overnight in the refrigerator for the best texture.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 1 day. Best eaten fresh off the grill.
Reheating
Gently reheat in a 300°F oven for 5 minutes—lobster toughens when reheated too long.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (180mg) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates16g
Fat1g
Fiber520mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I know when lobster is done?
- The meat turns opaque white and reaches 140°F internally. Do not overcook.
- Cold water or warm water tails?
- Cold water tails (Maine, Canada) are more tender and sweet than warm water varieties.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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