🦞 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)
4 lobster tails (5–6 oz each)
4 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp lemon zest (optional)
½ tsp salt
¼ tsp black pepper
1 tbsp chopped fresh parsley (optional)
🔪 Equipment
Kitchen shears
Grill (gas or charcoal)
Small saucepan
Basting brush
Tongs
👩🍳 Instructions
1️⃣ Prep the Lobster (Butterfly Method)
Using kitchen shears, cut down the top center of the shell, stopping before the tail fin.
Gently loosen the meat from the shell while keeping it attached at the base.
Lift the meat and rest it on top of the shell.
Pat dry and lightly salt.
2️⃣ Make Garlic Lemon Butter
In a small saucepan over low heat:
Melt butter
Add garlic and cook 30–60 seconds (don’t brown)
Stir in lemon juice and zest
Remove from heat
3️⃣ Preheat Grill
Heat grill to medium-high (400–450°F / 200–230°C).
Lightly oil grates.
4️⃣ Grill the Lobster
Place lobster tails shell-side down.
Brush generously with garlic butter.
Close lid and grill 6–10 minutes, depending on size.
They’re done when:
Meat turns opaque white
Internal temperature reaches 135–140°F (57–60°C)
Shell turns bright red
Avoid overcooking—they become rubbery quickly.
5️⃣ Finish & Serve
Brush with more garlic butter
Sprinkle parsley
Serve with lemon wedges
🍽 Serving Ideas
Grilled asparagus
Garlic butter steak (surf & turf)
Simple side salad
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:
High broil
5–8 minutes
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.
