🦞 Grilled Lobster Tails with Garlic Lemon Butter Sauce
Elegant, juicy, and surprisingly simple—perfect for a date night or a summer cookout.
🧂 Ingredients (Serves 4)
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4 lobster tails (5–6 oz each)
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4 tbsp unsalted butter, melted
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3 cloves garlic, minced
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1 tbsp fresh lemon juice
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1 tsp lemon zest (optional)
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½ tsp salt
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¼ tsp black pepper
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1 tbsp chopped fresh parsley (optional)
🔪 Equipment
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Kitchen shears
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Grill (gas or charcoal)
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Small saucepan
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Basting brush
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Tongs
👩🍳 Instructions
1️⃣ Prep the Lobster (Butterfly Method)
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Using kitchen shears, cut down the top center of the shell, stopping before the tail fin.
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Gently loosen the meat from the shell while keeping it attached at the base.
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Lift the meat and rest it on top of the shell.
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Pat dry and lightly salt.
2️⃣ Make Garlic Lemon Butter
In a small saucepan over low heat:
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Melt butter
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Add garlic and cook 30–60 seconds (don’t brown)
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Stir in lemon juice and zest
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Remove from heat
3️⃣ Preheat Grill
Heat grill to medium-high (400–450°F / 200–230°C).
Lightly oil grates.
4️⃣ Grill the Lobster
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Place lobster tails shell-side down.
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Brush generously with garlic butter.
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Close lid and grill 6–10 minutes, depending on size.
They’re done when:
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Meat turns opaque white
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Internal temperature reaches 135–140°F (57–60°C)
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Shell turns bright red
Avoid overcooking—they become rubbery quickly.
5️⃣ Finish & Serve
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Brush with more garlic butter
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Sprinkle parsley
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Serve with lemon wedges
🍽 Serving Ideas
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Grilled asparagus
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Garlic butter steak (surf & turf)
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Simple side salad
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Cauliflower mash (low-carb option)
❓ Q & A
❓ Can I cook them without butterflying?
Yes, but butterflying helps even cooking and better presentation.
❓ What if I don’t have a grill?
Broil in oven:
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High broil
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5–8 minutes
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Watch carefully to avoid burning
❓ How do I prevent sticking?
Oil grates well and keep shell-side down.
❓ Can I use frozen lobster tails?
Yes—thaw overnight in fridge or in cold water for 30–60 minutes before grilling.
❓ How do I know they’re not overcooked?
If the meat curls tightly and feels very firm, it’s overdone. Pull them at 135–140°F for perfect tenderness.
