Grilled Lobster Tail
Quick and Fancy
Lobster tail is pricey, but it doesn’t mean you can prepare a lobster dish at home. Rather than going to a fancy steakhouse, it’s actually a simple recipe to make with a grill, a few lobster tails, and some common seasonings.
This recipe should take no more than 30 minutes and is great for when you cook for your significant other. You can be sure to impress during Anniversaries and Valentine’s Day dinners.
Aside from that, it is a source of lean protein as one 8 oz. lobster tail has 22 grams of protein and 120 calories. You can feel good about choosing this recipe over fried chicken.
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The grocery store is fine and all. But who knows how long the lobster has been sitting in that deli shelf.
If you want the best Lobster meat (Grade A) available, then try Lobster Anywhere. They ship lobsters fished on the Maine coast, which is the most sought-after shellfish in the world. They are locally caught by independent lobstermen in the Gulf of Maine that follow rigorous sustainability regulations, but they have been at it for over twenty years.
You can choose a delivery date in the future or get your shipment in 24 hours. Some packages come with free shipping. You can even mix in shrimp, scallops, and chowder.
Lobsters are graded and flash frozen the same day to maintain the flavor and quality. All of the meat remains frozen through transportation and up until it is delivered to your doorstep and you put it in your freezer.
Now that you have your lobster tails, gather up the rest of the ingredients.
1/4 cup of melted butter
1 tbsp. of lemon juice
1/2 tsp. of lemon zest
2 tbsp. of freshly sliced chives
2 tbsp. of chopped parsley
1 clove garlic, minced
1/4 tsp. of salt
4 (8-oz.) lobster tails
Extra-virgin olive oil
Ground black pepper
Quantity: 4 servings
Prep time: 10 minutes
Total time: 30 minutes
If you have frozen lobster tails then they need to be thawed before you can do anything. Definitely do not try to grill the lobster while its frozen.
The lobsters can thaw overnight in the refrigerator. Or you can put the tails in a zip lock bag in room temperature water for 30-60 minutes.
- Preheat your grill to medium heat.
- In a small bowl, whisk together the melted butter, lemon juice, zest, chives, parsley, garlic, and salt.
- Using kitchen shears, cut the top of the lobster shell from the top towards the tail, but don’t cut the tail. Then using a knife, cut halfway through meat down the center, without cutting all the way through.
- With your hands pry open the lobster to open it up and flatten it so it looks like a butterfly.
- To keep the lobster from curling up in the heat, insert a skewer lengthwise. Metal skewers are best, but if you use wooden ones then soak them for a few minutes in water to avoid buying them on the grill.
- Brush olive oil all over, especially the meat and season with salt and pepper. Grill flesh side down until it is lightly charred, about 5 minutes. Flip the lobster and drop a spoonful of butter mixture on flesh side. Grill until it is just cooked through, about 5 minutes more.
- Check to see if the lobster is finished, it should be at 140°F and developed the red coloring.
- Remove lobster from grill and sprinkle with squeezed juice from the lemon wedges.
- Place on the serving plates and make it look fancy.
Since lobster is a strong flavor, you can try pairing it with a side arugula salad with parmesan cheese.
Or you can go the Surf n’ Turf route by combining with grilled New York steak strips or filet mignon, and marinara dipping sauce. Also toss in some vegetable sides of sautéed asparagus or carrots, and toasted garlic bread. That’s a full meal.
Storing & Reheating Tips
Lobster tails are best served freshly cooked since seafood doesn’t reheat well. Probably store them for up to a day at the most inside an airtight container in the fridge.
Do not microwave leftover lobster unless you want your place to smell. To reheat, use the oven until warmed through and even basting them with melted butter to prevent them from drying out.