How to Grill Lobster at Home: A Step-By-Step Guide

5/5 - (1 vote)

If you’re a seafood enthusiast, you know that lobster and grilling are a match made in culinary heaven. Grilling lobster tails at home can be a fun activity full of flavor. In this guide, we will walk you through the step-by-step process of how to prepare lobster tails for grilling.

How to Grill Lobster tails at home.

Finding the Perfect Lobster Tails for the Grill

Before we get into grilling, it’s important to select the right lobster tails for the job. Look for high-quality lobster tails, preferably cold-water tails, as they tend to be meatier and more flavorful.

You can find lobster tails ranging from medium-sized 6-7 oz. to colossal 16-20 oz. options, depending on your preference.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Lobster Tails Recipe

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

Scale
  • 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

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  • Author: Lobster Louie
  • 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

Keywords: Grill frozen lobster tails, grilled lobster tail recipe, how to grill lobster tails, how to prepare lobster tails for grilling

Perfect Lobster Tails
The 4 lobster tails, I ordered, arrived @ 10:19 PST – on time and in frozen condition…! They are perfect and we are delighted with the size and the quality of the tails. Thank you so much!
The Taylors, Murrieta, CA
Order Lobster Tails Direct

How Long to Grill Lobster Tails

Grilling time for lobster tails typically ranges from 6-8 minutes, ensuring the meat becomes opaque. Keep a close eye to avoid overcooking.

How to Grill Live Lobsters Instead of Frozen Tails

For grilling live lobsters, please review our comprehensive live lobster grill guide. It provides tips on selecting the right lobsters and explains how to prepare lobster tails for grilling. You’ll even find a clambake recipe you can make on your backyard grill.

How to Prepare Grilled Lobster Tails for Serving

Grilled lobster tails are best served immediately to savor their exquisite flavor. Consider pairing them with steak, fresh shrimp, or vegetable sides like mashed potatoes or grilled asparagus for a delightful meal.

Lobster Grilling FAQs

Grilling lobster tails can be intimidating, but that doesn’t mean it has to be hard. In fact, it’s quite easy when you know what you’re doing! Here are answers to some common questions about grilling lobster tails:

Can You Grill Lobster Tails Frozen?

While you can grill frozen lobster tails, it’s not recommended, as the meat may turn tough and chewy. Thawing them beforehand is the preferred method for better results.

What’s the Best Way to Butterfly Lobster Tails for Grilling?

The best way to buttery lobster tails is to cut through the curved shell and meat, leaving the membrane intact. Then, open the tail gently like a book, so it’s hinged in the center.

What Sides Should I Serve With Lobster Tails?

Some popular sides that go well with lobster tails are actually more meat. Lobster goes well with steak, shrimp, or other seafood dishes like clambakes. If you want to boost your presentation, lay the lobster on a bed of lemon rice.

Should I Grill Lobster on a Gas or Charcoal Grill?

You can use either a gas or charcoal grill, depending on your preference and the equipment you have available.

Savor Our Ready-to-Grill Lobster Tails

Grilled Lobster Tails Recipe

If you’re eager to enjoy grilled lobster tails without the fuss of preparation, explore our ready-to-bbq lobster tails. They come split and cleaned, ensuring a hassle-free grilling experience.

Order now and enjoy free shipping on your seafood favorites, all sourced from the icy waters of the Gulf of Maine for the freshest taste.

Looking for More Ways to Cook Lobster at Home?

There are lots of ways to prepare live lobster at home. See our succinct overview of all the best ways to cook Maine lobster.

Comments

  1. 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. ?

  2. 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

  3. 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!!!!

  4. 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.

  5. 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..

    1. 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

      1. 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!

  6. 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.

  7. 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

  8. 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!

  9. 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.

  10. 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.

  11. 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.

  12. 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!

  13. 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

  14. 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?

    1. 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.

  15. 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!

  16. 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.

  17. 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.

  18. 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!

What are your thoughts?

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.