Sweet, succulent, and tender lobster kissed by that elusive, smoky taste of fire has never been easier than with this how to grill lobster tails guide. With a few simple steps you will be firing up the grill and celebrating the king crustacean of the sea all summer long.
If you’re looking for the ultimate pairing for a grilled steak, want lobster as the star of the show, or are looking for how to cook lobster for a Lobster Panzanella Salad, grilled lobster tails are a great option. The flavor of the charred meat enhances the lobster’s natural sweetness while adding that additional layer of flavor.
Why You’ll Love This Recipe
- Easy Process – There is absolutely nothing complicated about grilled lobster tails. It’s all about timing, knowing what to look for, and knowing what temperature to pull you tails off at.
- Customizable – You can customize both your seasonings and also your butter to your favorite flavors. Keep it classic with a simple clarified butter or garlic butter or have fun and mix things up with a bourbon herb butter. It’s completely up to you.
- Quick Cooking – The longest part of grilling lobster tails is simply waiting for your grill to heat up. This recipe works on either a charcoal grill or gas grill and takes only minutes to cook.
Ingredient & Tool Playlist
No bad decision ever starts with lobster. Because this is all about the lobster you want to make sure that you are sourcing the highest quality. LobsterAnywhere is my go-to source, delivering Maine grade A, sustainably sourced hardshell lobster.
- Lobster – Because these tails are going to be grilled at high heat, partially flesh side down, you want at least a 6 ounce lobster tail for this. Smaller tails will cook too quickly and you risk overcooking them.
- Olive oil, or other favorite oil – Use any of your favorites for this. It’s simply to help the seasoning adhere and give the meat a little moisture.
- Seasoning – Keep it simple with fine sea salt or kosher salt and pepper, or add your favorite seafood or barbecue seasoning. This is where you can have fun with it.
- Butter – You’ll need butter both for basting your lobster, and also for dipping if desired. This is also another place where you can have fun and bring in your favorite flavors.
- Kitchen scissors/knife – This make it easy to open up the shell of the lobster tails and expose the meat. Unlike the piggyback or butterfly method of preparing a lobster tail we’re still going to leave the meat attached to the shell. This will allow you to start the tails flesh side down and get a nice char and then flip them.
- Grill – Either a gas grill or charcoal grill will work for this. You could even use a griddle or plancha.
- Instant read thermometer – This is an absolute nonnegotiable. Lobster cooks quickly and is easy to overcook. This keeps you in control and allows you to pull the tails off when they’re tender and moist.
- Tongs – Sun’s out, tongs out! Make it easy to flip the tails.
How to Grill Lobster Tails
- Prepare your lobster tails. You can prepare your lobster tails in one of two ways. The first is by splitting them completely in half. This is great for larger tails, and also makes them ideal for sharing. The second is to cut through the top of the shell with kitchen shears, going down the middle and stopping at the tail fin. Use a kitchen knife to cut through the meat, but not through the bottom shell. make sure to remove the intestinal tract and then gently spread the top of the shell and meat out to give you more surface area.
- Prepare your grill for two zone cooking. You will be grilling over direct heat for this entire cook but allowing yourself a cooler spot on the grill gives you the benefit of moving your lobster to the side if it cooks too quickly or flairs up from butter. For a charcoal grill spread your charcoal in an even layer but leave a cool zone. For a gas grill preheat your grill to 400 degrees but leave one burner off. You want to make sure that your grates are clean so the lobster doesn’t stick. You can also add wood chips to your charcoal if desired for that slight kiss of smoke.
- Season your lobster tails. Brush your lobster tails with olive oil and then lightly spring seasoning over them.
- Place the lobster tails flesh side down over direct heat. Allow the first side to grill for 3-5 minutes. You will see the side of the shell closest to the grates begin to turn red. When the lobster easily releases from the grates it’s time to flip.
- Flip your lobster tails over and baste them. Once you have flipped your lobster tails baste them with melted butter. Be careful not to splash too much butter as you don’t want excessive flair ups. If you feel your lobster is getting too hot simply move it over to indirect. You can baste the lobster a couple of times during this short process if desired.
- Check their temperature. Allow the lobster tails to cook another 4-6 minutes flesh side up, or until the shell is red and the meat is white and opaque. The internal temperature of the lobster should be between 135-140 degrees. Remove your lobster from the grill and serve with reserved butter.
Why Grill Lobster Tails?
- Quick Cooking Time – Unlike other methods of cooking lobster tails such as boiling or smoking, it only takes minutes to cook lobster on the grill. If you are preparing a surf and turf feast you can easily grill your lobster while your steaks are resting.
- Flavor & Texture – The slight char of the meat gives additional texture while still allowing it to be tender. The high heat intensifies the natural flavor of the lobster instead of diluting it like boiling. In addition you also have that component of smoke and fire bringing all of the flavor.
- Appearance – Unlike smoking lobster tails where the meat can go from pearlescent white to a tannish color, the meat remains white when properly grilled, wit the addition of those beautiful char marks.
Storage
Leftover lobster, is that even a thing? If you do have any leftover grill lobster, you can keep it stored in an airtight container in the refrigerator. It will last for 3-4 days. Use it to make a lobster BLT, top a salad, or gently warm it up in butter and top a steak.
Tips From the Beach
- Always make sure to properly clean your lobster. Just like shrimp, lobster tails have an intestinal tract that need to be removed. You can also give them a quick rinse if desired.
- Make sure you go by internal temperature, not time to tell that your lobster is done. There are physical signs you’ll see, such as the shell turning red and the meat turning white and opaque, but the internal temperature is the key. Aim for between 135-140 degrees.
- When checking the internal temperature of your lobster tails make sure you are going directly into the meat and not touching the shells with the thermometer.
- Always make sure your grates are clean and fully heated before placing your lobster on the grill. This will ensure the tails don’t stick and give you that pretty seared crust.
- If your tails start to flair up too much or are cooking too quickly, simply move the over to indirect heat.
- Make sure that you don’t use the butter you basted your lobster tails with as a dipping sauce. Keep in mind you are brushing the butter on mostly raw shellfish. You don’t want to cross contaminate.
If you’re looking for other ways to cook lobster, make sure to check out my recipe for butter poached lobster.
What size lobster tails are best for grilling?
Because these tail are cooking a high temperature you want to pick larger tails, starting at around six ounces.
How long does it take to grill lobster tails?
Always go by the internal temperature, not the time. You want to pull your lobster off between 135-140 degrees, which will be less than 15 minutes total.
Can I grill butterflied lobster tails?
Absolutely! However, the steps will be slightly different, and you won’t have the benefit of searing the flesh of the lobster.
How to Grill Lobster Tails
Sweet, succulent, and tender lobster kissed by that elusive, smoky taste of fire has never been easier than with this how to grill lobster tails guide.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2-4
- Category: Seafood
- Method: Grilling
- Cuisine: American
Ingredients
- Lobster tails, at least 6 ounces each, properly defrosted if frozen
- Olive oil or oil of choice
- Seasoning
- Butter, melted
Instructions
- Place a lobster tail on a cutting board. Use kitchen shears to carefully cut down the middle of the top shell, stopping at the tailfin.
- If you want to split the lobster completely in half, flip it over. Snip of the little legs, and then use your kitchen shears to cut down the middle of the bottom shell. Use a chef’s knife to slice the tail completely in half.
- If you want to leave the tails whole, use a chef’s knife to slice through the meat, but not through the bottom shell. Carefully spread the top shell open to expose more of the meat.
- Remove the intestinal tract and wash your lobster tails.
- Prepare your grill for two zone cooking. Spread your charcoal in an even layer over most of the bottom of the grill, leaving a cooler side. If using a gas grill preheat your grill to around 400 degrees, leaving one burner off. Make sure your grates are clean. You can add wood chips to your charcoal if desired.
- Brush the meat of the lobster tails with olive oil and sprinkle on your seasoning of choice.
- Place the lobster tails on the grill flesh side down over direct heat. Allow the first side to grill for 3-5 minutes until the bottom of the shell touching the grill begins to turn red and the meat easily releases from the grill.
- Flip your lobster tails over and baste them with melted butter. You can use plain butter, garlic butter, or any compound butter that you like.
- Allow the second side to grill until the internal temperature is between 135-140 degrees, about 4-6 minutes. The shells will turn bright red and the meat will be white and opaque.
- Remove from the grill and serve with additional melted butter or use in your favorite lobster recipe.
Notes
- Have fun customizing your seasonings and butter to your favorite flavors.
- Don’t use the butter you basted the lobster in for dipping. Because it was basted on partially raw shellfish you risk contamination.
- Always cook lobster to temperature, 135-140 degrees, neve time.
- For additional flavor add woodchips to your charcoal.