There is nothing like that mysterious kiss of smoke and fire from a grilled lobster tail that takes an already luxurious ingredient to the next level. As the flames lap at the crimson shell, the natural sweetness of the lobster concentrates while gaining another layer of flavor. If you’ve ever wondered how to cook lobster on the grill, this easy guide will walk you through the process so you can feel like a total grill master in your own backyard. Move over, Hank Hill! Grilled lobster tails make a great addition to any celebration. Discover more ideas in our guide on Lobster Tails for Holidays and Celebrations.
Grilled lobster tails will instantly transform any barbecue into a true event. Grilling is a full sensory experience, from getting your charcoal going and feeling the heat of the fire to that distinct smell that instantly gets the taste buds happy. This method of cooking lobster tails is easy and rewarding, and once you have the process down, it is sure to become a favorite way to celebrate this mighty crustacean.
Understanding Lobster Tails
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Before you can light the fire and get to cooking lobster tails on the grill, you have to pick the perfect lobster tails. The top three things you need to look for are quality, species, and size. A good grilled lobster tail recipe starts with picking the perfect tails. For a pure lobster flavor, consider steaming. Learn how in our guide on How to Steam Lobster Tails.
Types of Lobster Tails: Cold Water vs. Warm Water Lobster
When you’re cooking lobster on the grill, the final flavor and texture will be affected by the type of lobster. Warm-water lobster tails have a more delicate texture and a less sweet flavor. Cold-water lobster tails, such as Maine lobster, are not only firmer and hold up well to grilling, but they also have a sweeter, richer flavor. Keep in mind that the high heat of grilling lobster tails will concentrate that flavor.
Selecting the Right Lobster for Grilling
When it comes to grilled lobster tails, size matters, avoid small lobster tails and aim for at least medium-sized tails, 6-7 ounces or larger.
Because of the high-temperature cooking associated with grilling, you’ll want to pick a medium or 6-7 oz. lobster tails and larger. You run the risk of overcooking small lobster tails because of the high-heat cooking. Larger lobster tails will not only make it easier to grill lobster, but it will also give you more options on how to prepare your lobster tails. Discover what makes Maine lobster tails the best in our guide on the Best Lobster Tails.
You can find lobster tails ranging from medium-sized 6-7 oz. to colossal 16-20 oz. options, depending on your preference.
Preparing Lobster Tails for the Grill
Once you have selected your lobster, it’s time to prep it for your grilled lobster tail. This includes cutting your lobster tails, cleaning them, and then deciding on a recipe for grilled lobster tail. Before you decide on how to cook lobster tail on the grill, you want to make sure that it’s properly defrosted. Let it sit in the refrigerator on a plate or baking sheet overnight so it gently defrosts. This will give you the best texture.
Cutting and Cleaning Lobster Tail for Grilling
- Decide on how you want to cut your lobster tail. Different methods of exposing the meat will not only make a difference in the final visual appearance but are also suited to different styles of BBQ lobster tail.
- Piggyback lobster tail is probably what most people associate with the high-end dining experience. This is where the top of the shell is split, and the lobster meat is carefully freed from the shell and allowed to rest on top of the shell. This method of preparing your lobster tail is suited for smoked lobster tail and also indirect grilling. Because the meat is only attached at the bottom, the lobster will grill in this position the entire time. You can’t sear the meat.
- Butterflied lobster tail cuts through the top of the shell and the meat but doesn’t cut through the bottom. The lobster tail is then fanned out, or spread out, like a butterfly. This method gives you more surface area for seasoning and basting. In addition it also allows you to sear the lobster tail meat side down creating the texture of a crust.
- Split lobster tails are just that, a lobster tail that has been completely split in half. This is especially good for larger tails. In addition, it also makes it easy for portioning and serving.
- Once you have cut your lobster, you will need to remove the vein that runs down the center of the tail, similar to removing the vein in shrimp. The tip of a knife makes this easy. Then, give your meat a quick rinse and pat it dry. Learn more about what is inside parts of a lobster.
For another impressive preparation method, learn how to make Piggyback Lobster Tails. To enhance your lobster tail presentation, learn How to Butterfly Lobster Tails.
Marinades and Seasonings for Grilled Lobster Tails
A lobster tail recipe can start with something as simple as brushing olive oil on your prepared lobster tails and then seasoning them with salt and pepper, or it can be something far more elaborate, like brushing them with homemade pesto while the grill heats up or seasoning them with your favorite barbecue seasonings. For a tangy twist, try our Lobster Tails with Balsamic Dressing.
- Classic – Keep it simple. Brush your lobster tail with olive oil and lightly season it with fine sea salt and freshly cracked black pepper.
- Barbecue—Use your favorite barbecue seasoning. Sweet heat flavors will complement the natural flavors of the lobster while also adding a kick. Traditional Texas SPG, or salt, pepper, and garlic, is another great option that is savory and won’t overpower the flavors of the lobster tail.
- Chipotle—Add chipotle powder to your seasoning mix or a finely minced chipotle in adobo to your basting butter. This will double the smoky flavor.
- Garlic Butter – Another classic choice is basting your tails with garlic butter. Add finely minced garlic to your melted butter, along with minced fresh parsley. You can brush the tails prior to grilling and throughout the grilling process.
- Herb Compound Butter—Make a compound butter. Add your favorite herbs to softened butter, along with garlic and lemon zest, and mix to combine. You can place the butter underneath the meat if making split lobster tails or use it for basting. Parsley, chives, dill, tarragon, and chervil all work well with lobster.
- Pesto – Brush your favorite homemade or store-bought pesto onto the lobster meat prior to grilling.
Tips on Seasonings and Marinades
- Never leave lobster in an acidic marinade for an extended period of time. The acid will begin to cook the lobster and change its texture, making it rubbery.
- If using salted butter, don’t oversalt the lobster tails, especially if you plan on serving the lobster with more melted salted butter.
- If you plan on serving your lobster with the same melted butter you basted it with, reserve some of the butter for that prior to basting. This will prevent cross-contamination.
Grilling Techniques
Whether you’re new to cooking lobster on the grill or looking for how to grill lobster tails on a gas grill, this easy guide will walk you through all of the steps. Whether you use a gas grill or a classic kettle-burning charcoal, grilled lobster tails are easy and delicious.For more cooking methods, check out our guide on How to Cook Lobster Tails: Boil, Bake, Broil, Steam, and Grill.
How to Grill Lobster Tails – A Step-By-Step Guide
- Prepare your grill for two-zone cooking. Bank your charcoal to one side of the grill, leaving a cooler zone. Allow your grill to heat to between 400 and 450 degrees. Make sure your grates are clean. You can lightly oil them if desired.
- Prepare your defrosted lobster tails. Cut them and clean them.
- Brush the lobster tails with olive oil, melted butter, or your favorite melted flavored butter. Season lightly.
- If grilling split or butterflied lobster tails, place them flesh side down over direct heat. If grilling piggyback lobster tails, place them flesh side up over direct heat and close the grill.
- For split and butterflied lobster tails, grill the first side for about four minutes before flipping. If desired, brush the meat with melted butter.
- Allow the second side to grill for another 3-4 minutes. Remove it from the grill when the internal temperature is between 135 and 140 degrees.
- For piggyback lobster tails, leave the grill closed for 12-15 minutes, basting halfway through if desired.
- Remove from the grill when the internal temperature is between 135-140 degrees.
- Because basting with butter can cause a flare-up, move the tails to the indirect side if you experience one.
To Remove Tails from Whole Lobsters
Use a small pair of culinary shears to remove a tail from a whole lobster. Holding the tail with the hard-out shell down in the palm of your hand, snip around the outside edge of the thinner under the shell to expose the tail meat.
How to Insert the Skewer into a Lobster Tail
Make sure the skewer pierces the hard shell at both ends. Put as many lobster tails as will fit on a skewer and repeat.
Tips for Grilling Lobster Tails on a Gas Grill
The method for grilling lobster tails is the same for a gas grill or a charcoal grill. Just like you set up two-zone cooking on a charcoal grill, you will do the same on a gas grill. Preheat your gas grill to 400-450, not lighting all of your burners. You will grill lobster tails over the direct heat side but have that indirect side to use in case you experience a flare-up.
While using a gas grill is easy and convenient, you won’t achieve the same flavor profile as a charcoal grill. You can easily add that wood-fired flavor by using wood chips. Either add dry wood chips to a smoke box, placing it over direct heat when you preheat your grill or create a foil pouch. You will want about half a cup to a cup of wood chips. Here are some steps for lobster tails on the gas grill.
- Snap tails off live lobsters. Remove and discard the undershell on the tail section. Insert a skewer lengthwise through the tail at both ends to prevent curling as it cooks, or clamp tightly in a double-wire broiler.
- Place lobster tails shell-side down on the grill grates set in high position. Grill for 5 minutes (depending on the tail size) on medium heat. Turn the tails during cooking and grill the other side for 5-6 minutes. Return the tails to the shell-side-down position and baste the meat with melted butter mixed with lemon juice.
How Long to Grill Lobster Tails for Perfect Texture
How to cook lobster tails on the grill and achieve that perfect tender texture isn’t so much about timing as it is about temperature and temperature control. The actual timing of cooking will vary depending on the size of your lobster tails and how you cut them.
How long it takes to grill lobster tails depends on several factors. Butterflied and split lobster tails will cook faster than piggyback lobster tails. What doesn’t change, however, is the temperature at which to cook your lobsters. Just like steak has carryover cooking, so does lobster, especially when the meat is resting on those hot shells. Always cook your lobster to between 135 and 140 degrees. As the lobster rests, it will finish at around 145 degrees.
Grilled Lobster Tail Recipes
The method for grilling lobster tails will remain mostly the same, but the way you decide to flavor them will vary depending on your favorite flavor profile, the occasion, and how you plan on serving them. For a citrusy flavor, consider making Lobster Tails with Lime Butter. Spice things up with our Broiled Lobster Tails with Jalapeno Butter.
Classic Grilled Lobster Tail Recipe
Keep it classic when deciding how to grill lobster tails on the grill. It doesn’t get any easier than garlicky, herbaceous butter to accent the lobster’s natural flavors while still allowing it to shine. Delish’s recipe for grilled lobster tails combines staple ingredients like butter, chives, parsley, and garlic for a simple recipe everyone will love.
BBQ Lobster Tails
Skip the barbecue chicken and fire up the grill to make barbecued lobster tails. The process for how to bbq lobster tails is the same as grilled lobster tails, but with your favorite barbecue flavors. Replace the more traditional sea salt or seafood seasoning with your favorite barbecue rub. Go light because you still want that lobster flavor to shine through. Instead of basting your lobster tails with butter halfway through, you can brush on your favorite barbecue sauce or a combination of barbecue sauce thinned out with melted butter.
Keep in mind that many barbecue rubs contain sugar. To prevent the sugars from burning once you flip your lobster tails, move them to indirect heat.
Creative Recipe Variations for Grilled Lobster Tails
Looking for more flavor inspiration? Serve your grilled lobster tail up with a green curry-mango sauce or lemon-Fresno pepper butter, both by the grill master himself, Bobby Flay. Take a trip to the tropics with grilled lobster tail and jerk sauce from Kelsey Nixon. And there’s nothing like the bold flavors of Mexico that Rick Bayless brings to the grill with a lobster tail recipe with smoky garlic mojo. For a smoky flavor, learn How to Smoke Lobster Tails Like a Pro.
Serving and Pairing BBQ Lobster Tails
The beauty of having a good grilled lobster tails recipe is that it gives you the ability to create your entire meal outside on the grill. It can be as simple as tossing on some foil-wrapped backed potatoes and quickly grilling up fresh asparagus or something more elaborate. Planning a tailgate? Check out our tips for a successful Lobster Tailgate.
How to Serve Grilled Lobster Tails
- Keep it classic and effortless with grilled, baked potatoes and a grilled vegetable like asparagus or broccolini. Don’t forget to char the lemons!
- Grilled lobster tails are a great addition to a surf-and-turf dinner. Because lobster tails cook quickly, you can put them on the grill while your steak is resting.
- Bring the steakhouse experience home. Serve your grilled lobster tails with a wedge salad or Caesar salad. You can even char your lettuce on the grill for additional flavor.
Wine and Side Pairings for Grilled Lobster
- The light and bright flavors of pinot grigio, sauvignon blanc, chardonnay, and a dry rose pair well with lobster.
- Make it an occasion and serve your lobster tails recipe with bubbly. Prosecco, cava, sparkling wine, and champagne are all excellent choices.
- If wine isn’t your thing, many beers also pair well with lobster. Pick complimentary flavors like a blonde ale or pale ale. Lighter beers like lagers, pilsners, and wheat beers are also excellent choices.
- Pick sides that keep the lobster the star of the show. Fresh and simple sides like grilled corn and coleslaw are classic.
- Double up on the lobster with either lobster bisque or lobster mac and cheese.
- Succotash or corn salad will add color and bright flavors to your meal.
Tips and Tricks
Learning how to grill lobster tails is easy and rewarding, especially with the help of a few simple tips and tricks. Skip the burgers and hotdogs, and the next time you fire up the grill, make sure to toss on some tails instead!
Common Mistakes to Avoid When Grilling Lobster Tails
- Make sure that your lobster is fully defrosted before grilling. This will allow it to cook evenly and remain tender.
- Always have a cooler zone. Flare-ups can occur, especially if you’re butter-basting. Quickly move the tails to the cooler side to prevent the lobster meat from burning.
- Have fun with your seasonings, but don’t over-salt the lobster. You still want to taste that rich, sweet meat.
- An instant-read thermometer is your best friend. Always cook to temperature, not time.
- Make sure your grates are clean and hot before adding the lobster. This will help prevent the lobster meat from sticking.
How to Cook Lobster Tails on Different Types of Grills
- Charcoal Grills—Bank your charcoal to one side of the grill to create a two-zone cooking setup, meaning you’ll have a hot side and a cooler side. This will allow you to move your lobster over to the cooler side in case of flare-ups.
- Kamado Style Grill: Use your deflector plate for indirect grilling. This will help prevent flare-ups and reduce the risk of overcooking or burning the lobster.
- Gas Grill – Preheat you grill to between 400-450, but do not ignite all of your burners. Leave yourself a cooler side to move the lobster over to.
- Pellet Grill – Unless you plan on smoking your lobster tail, preheat your pellet grill to between 400-450. Use pellets that are light in flavor and avoid strong flavored pellets that will overwhelm the delicate flavor of the lobster.
How to Grill Frozen Lobster Tails
This simple and delicious recipe will walk you through the process of grilling frozen lobster tails butterfly style. Be careful not to overpower the sweet, delicate flavor of the lobster meat.
- Total Time: 25
- Yield: 4 1x
Ingredients
- Four 8-10 oz. lobster tails, defrosted
- 1 to 2 tablespoons of olive oil
- 1 stick of unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- Fresh lemon wedges
Instructions
- Thaw Tails: Make sure your lobster tails are fully defrosted, preferably by thawing them overnight in the refrigerator. Take your lobster tails out of the freezer the night before. Place them in a bowl in your refrigerator. The next day, they will be thawed, tender, and ready for your preparations
- Prepare the Grill: Before starting, coat the grill rack with a small amount of vegetable oil or cooking spray. Preheat your grill to medium-high heat.
- Prep Lobster Tails: Place each lobster tail on a cutting board with the translucent membrane down and the curved shell facing up. Using kitchen shears or a heavy knife, cut through the curved shell and meat, leaving the membrane intact. Open the tail gently like a book so it’s hinged in the center.
- Season Lobster Tails: Use about 1 teaspoon of olive oil for each lobster tail. Rub it onto the cut surfaces of the lobster meat and season with salt and pepper. The olive oil helps prevent the lobster from drying out on the grill.
- Grill Lobster Tails: Place the lobster tails on the grill, meat-side up. Grill them with the lid closed until the meat is opaque, which usually takes about 6-8 minutes, turning once. Be careful not to overcook them.
- Serve Tails: Squeeze fresh lemon halves over the lobster tails, drizzle with melted unsalted butter, and serve immediately. Grilled lobster pairs wonderfully with steak or fresh shrimp.
Notes
- Always ensure your lobster tails are fully defrosted before cooking
- Watch closely to avoid overcooking. Lobster meat should turn opaque, and the shell should become bright orange-red
- To clean your grill afterward, turn up the heat to high, close the grill, and in 10 minutes, turn it off and scrape it clean
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 342
- Sugar: 0
- Sodium: 412 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 2.7
- Protein: 6.5 g
- Cholesterol: 82mg
Frequently Asked Questions
Lobster tails cannot be grilled from frozen; they need to be defrosted first. If you try to grill frozen lobster tails, you risk uneven cooking and a rubbery texture.
Look for the flesh to turn opaque and white and the shell to turn bright red. The most important factor is the internal temperature which should be between 135-140.
To prevent the tender and delicate lobster meat from overcooking it’s always recommended to grill the lobster tails in the shell. Other methods of cooking lobster such as butter poaching or steaming are more suited to cooking lobster tail meat.
Unless you split your lobster tails in half the shell should prevent the tails from curling. If you split the tails in half the high heat can cause them to curl. You can skewer them to keep them straight if desired.
Melted garlic butter with lemon and parsley is easy and classic. Use your favorite seafood season, lemon and pepper, or just salt and pepper for a quick pop of flavor.
Grilling lobster is a quick cooking method that just takes a few minutes. Make sure that you monitor not just the lobster but the heat the entire time. An instant read thermometer makes it easy to hit your target temperature of between 135-140 degrees without over cooking the lobster.
Invest in a good quality digital thermometer. This takes the guess work out of know whether your lobster is done or not. A good pair of tongs is also helpful.
Lobster is naturally high in protein and low in fat and calories. Grilling lobster gives you the ability to add that extra layer of flavor without adding unnecessary fat. You can go with a healthy option like using olive oil instead of butter.
Additional Resources and References
Looking for More Ways to Cook Lobster at Home?
Checkout our recipe How to cook Lobster Tails; we have guides for different ways of cooking live lobsters as well. There are lots of ways to prepare live lobster at home. See our succinct overview of all the best ways to cook Maine lobster.
- Cooking Lobster
- How to Bake Lobster: The Ultimate Sheet Pan Dinner
- How to Boil Lobster: Get into Some Hot Water!
- How to Broil Live Lobsters
- How to Cook Lobster In an Air Fryer
- How to Cook Lobsters on the Grill Without Ruining Them
- How to Microwave Lobster: Yes it really works in a pinch!
- How to Sous Vide Lobster – Recipes for Lobster Tails and Meat
- How to Steam Live Lobster: Full Steam Ahead!
- How to Fry Lobster Tails – Easy Dinner Recipe
This is my favorite…Never enough BUTTER to use the Lobster as a carrier:)
The lobster tails are such excellent quality that I use a simple method of opening tails like a book, seasoning with salt and olive oil. Then serving with lemon and melted unsalted butter.
Close the grill top, but never leave the grill for even one second! Salty tears are never a seasoning. ?
Yummy with lots of butter with Lemon and chive with a little white wine…
Lobster with lots of BUTTER is the ultimate best meal EVAH!
Love the tails grilled over mesquite wood with oodles of butter
Lobster Anywhere 20-24 oz is my favorite.. Love it!! Have ordered it many times..yummy with heated garlic butter..just keep on dip to warm the meat!!..<3 Faye Hensley Ohio
I’ve never had lobster before, but grilled with butter sounds yummy!
With a little bit of Garlic butter spread, the Best!!!
Wow does that picture look appetizing or what?
What a treat surf and turf, a glass of wine some melted butter and a few lemon wedges and you got me.
Actually we love them in the oven! Butterfly them open over the shell, baste with top with top quantity olive oil high temp and there you go! They look like clouds so white and beautiful. Too good to eat, not!!!!
I love my lobster tails grilled with butter and tons of chopped garlic. Just split it down the middle and spare no butter or garlic. When pink and done remove from grill and pull meat out with fork. Love LOBSTERANYWHERE.
I have grilled lobster for years, and your instructions are right on…Especially the butter…Good luck to everyone trying it… You will be famous when the word gets out that you know=what you are doing..
Hi,
I too cook lobster as often as possible either grilling or oven baked. But what I am frustrated with is that membrane around the meat that is between the meat and shell. When I butterfly the lobster this member is intact on the meat when I pull it up and out and lay it on top of the shell. I usually end up trying to cut it off the meat and then waste good lobster meat. Last week I grill 2 tails on the grill by just opening the shell a little and they cooked great BUT one of them came out of the shell just beautifully and the other seemed like it was stuck to the shell and of course pulled that membrane out with it causing a mutilated lobster. My reason for bothering you is to ask how you guarantee that tough membrane stays in the shell and off my wonderful lobster meat.
I live in White Bear Lake, MN and love my Weber charcoal grill.
Thanks for you time and possible response.
Bill
Yes, this has happened to us a few times when grilling lobster tails! Here’s a few tips that have worked for us. Always make sure your tails are fully thawed. Even with partially defrosted lobster tails the meat will stick on a hot grill. Try blanching them first. Boil them first for a couple of minutes, cool in ice water, and then put on the grill. For more ideas for grilling lobster tails, see our tips here. And please keep us posted!
After I thaw, I simply cut them open on the membrane side, split them open, lay them on the grill, and am super careful not to overcook! With Plenty of butter.
4 lobster tails (4 to 5oz/115g to 140g)
2 tbsp butter (melted) (28g)
2 cloves garlic (minced)
1 tsp fresh thyme (coarsely chopped)
1/8 tsp ground pepper
½ tsp salt
I like to butterfly the tails and grill with a nice herb butter.
Slide a skewer from tail to top to keep them from curling. Slice them on top, add butter and a little lemon juice and BBQ in tin foil. Come out perfect every time!
I love to grill lobster. I add butter, old bay, and wrap it in tinfoil.
I split down the back of the shell, pull the meat above the shell, sprinkle with old hay and drizzle with butter. Broil until done…. OMG!!!!!!! there is nothing better with a cold beer.
I split the lobster and make a ritz cracker stuffing to place in it
I have never grilled lobster but it sounds wonderful.
I’m pretty simple, butter it up and tinfoil
Lobster with tons of butter….mmmmm so good
I love to grill lobster with lemon squeezed all over it.
Charcoal grill, butter, pinch of old bay, and others I shall not give away.
I love lobster tails on the grill. I will split them down the middle and add lots of butter while cooking. It’s the best way to eat lobster during the summer.
Some butter and garlic. Perfect!
I am ready to grill a lobster!!! I had one on a cruise and want to give it a try.
Help, I am in New Mexico, landlocked and need seafood! Lobster, yum.
I have never grilled a lobster tail but I would love to try. I’ve eaten them in restaurants and they are delicious.
We don’t use alot on our lobster tails just a lot of butter.
I put it on the grill wrapped in foil
…. butter, garlic, old Bay, and LOVE. Done.
I love grilling Lobster with butter lemon old bay and little beer.
Gotta love it with garlic butter
Grilled lobster is the best. Just cook it gently.
I love lobster with garlic and butter. Yum!
Lots and lots of butter!
I have never had grilled lobster, but I would love to try it!
I love grill lobster with a squeeze of lemon and lots of butter.
Grilled with lots of butter and grilled veggies on the side! Yum!
Grilled lobster and steak!! The best meal ever. Love garlic butter on my lobster.
Lobster is my favorite! I grill lobster tails at home with the following way:
2 whole lobster tails
125g butter, melted
1/2 teaspoon ground paprika
salt to taste
ground white pepper, to taste
1 lemon – cut into wedges, for garnish
Preheat the grill. Place lobster tails on a medium baking tray. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthways. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt and white pepper. Grill lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and lobster meat is opaque. Garnish with lemon wedges to serve.
Grilled is the best way to go with Lobster tail and must have melted buter
We cut the meat down the middle, careful not to cut all the way through. We insert a metal skewer down the lobster tail so the tail stands straight. We then brush the meat with extra virgin, good quality olive oil and sprinkle with just a little salt. We place them on the grill cut side down over medium high heat for 4 or 5 minutes, until the color of the shells are bright.
Grilled Lobster is our favorite. I brush with a mixture of melted butter, garlic, pepper and fresh lemon juice. Hubby grills them perfectly but the secret he says is not to grill too long because this makes the meat tough!
Great recipe! I have never cooked them at home
If the lobster is fresh enough, just steamed with a bit of salt in the water below.
Sous vide those bad boys with some ghee. ‘nough said. ?
We have tried boiled and grilled and by far the best has been grilled, lightly seasoned, dont add too much or it will over power the tast of the lobster meat
Grilled is the way to go! With lots of butter…perfect Summer.
Grill ’em with brushed on melted butter
I like to brush bacon grease on them and season with Old Bay and some Cajun seasoning.
Grilled with garlic, paprika,salt pepper mixed with melted butter n a little bacon grease. Coated w mixture twice while grilling
How can I prep 50 lobster tails ahead of time & what’s the best & easiest way to cook them? I’m hoping I can partially remove them from the shells to make eating at a picnic easier?
Your best bet is to par cook the lobster tails (boil tails for about 3-4 minutes depending on size). Let the cool, and butterfly/or piggyback tails and store in your refrigerator until your ready to cook. To cook preheat your grill to about medium heat and grill your tails for just a few minutes. Temp should reach a little under 140 degrees. You can also bake/broil on a cooking sheet in the oven.
I always grill and add tons of butter on the tails, plus paprika and salt and pepper. Yummy!
We recently began exploring the world of grilling/smoking now that we have a BGE. I’ve only tried grilling lobster once, but I think it turned out pretty well! I used avocado oil, Trader Joe’s Everything but the Bagel seasoning, AND Slap Ya Mama for some kick!
I leave the shell intact, but loosen just enough of the meat around the shell and I coat with a bit of olive oil, garlic and coconut oil. I make sure that I am basting frequently with marinade and when it is firm it is done.
I wish I could say I have a great technique for grilling lobsters, but I’ve never tried it before, I’ve lived in apartments where we couldn’t have a bbq until this year.
I have never tried lobster on the grill but it sounds awesome. Normally boiled with lots of butter and hint of garlic.
I like to add some old bay seasoning to the butter.
A dash of smoked paprika, a squeeze of lemon and a swipe of butter is all I need on a grilled lobster tail.
My favorite way is to make my special compound butter for both the steak & tail. There’s also a special rub for the steak and that grills over flames until rare. Then the tails go on shell down for a few minutes…flip & kiss the flames…serve!
This looks delicious. I like it with butter.
Lots of garlic butter! yum!
I make a smashed garlic paste-like thing – LOADS AND LOADS of garlic and some fresh herbs, and stuff them with the concoction.
I have never grilled or try lobster like that before but I would assume lots and lots of butter since butter goes with everything