Grilling Frozen Lobster Tails at Home

Memorial Day marks grilling season’s opening day here in the Northeast. As New Englanders we’ve waited a long, long time to fire up our backyard grills. Some die hards will grill all-year around no if it’s 10 below or 10 feet of snow! What’s better than dogs and burgers on the grill? You guessed it—Maine lobster! Summer also marks the high season for lobstering. Summer and lobster go hand and hand or should we say claw in claw! 

One of the best things to kick off the grilling season is to learn how to grill lobster tails at home.  Lobster tails benefit from the quick cooking and smoky flavor of the grill. Grilled lobster is quick and easy. Take the plunge and discover how deliciously simple it is to grill lobster tails at home.

grilling frozen lobster tails
Grilling Lobster Tails

Grilling lobster tails is a snap. The beauty of grilling lobster tails is that they are a more convenient than working with pinching and snapping crustaceans. Grilling lobster takes about the same prep time as the conventional boiling and steaming methods. The real difference is the grill will imbue the smoky flavors of the coals and any marinades or butters. Barbecue lobster has a nice charred, somewhat smoky flavor that is difficult to match. 

To Clean Your Grill: Turn the heat up to high, close the grill and in 10 minutes turn off the grill and scrape clean.

What you Need for Grilled Lobster Tails

Learn how to Boil, Bake, Broil & Poach Frozen Lobster Tails.

Directions Grilled Lobster Tails at Home

Time needed: 20 minutes.

If you can light a grill, you can grill lobster tails. Here is a simple recipe for frozen grilled lobster tails. Our recipe is uncomplicated. You do not want to overpower the sweet, delicate flavor of the lobster meat.

  1. Thaw tails in the refrigerator.

    Be sure your lobster tails are fully defrosted. It’s best to defrost overnight in the refrigerator.

  2. Prepare the grill.

    Prior to starting the grill , pour a small amount of vegetable oil on a paper towel and lightly coat the grill rack (or lightly spray grill rack with cooking spray). Prepare a medium-hot fire in a charcoal or gas grill. As the grill heats, prepare lobster tails. Prepare a medium-hot fire in a charcoal or gas grill. As the grill heats, prepare lobster tails.

  3. Prep Lobster Tails

    Set each lobster tail on a cutting board with the translucent membrane down, curve shell facing up. Now butterfly your lobster tail.  With kitchen shears or heavy knife, cut through the curved shell and meat, leaving membrane intact. Open tail gently like a book so its hinged in the center.

  4. Season Lobster Tails

    Use about 1 teaspoon of olive oil for each lobster tail; rub onto the cut surfaces of the lobster meat, and season to taste with salt and pepper. The olive oil keeps the lobster from drying out on the grill.

  5. Grill Lobster Tails

    Place lobster tails on the grill, meat-side up. Grill tails with grill lid closed, until the meat is opaque, about 6-8 minutes, turning once. Be careful not to overcook!

  6. Serve Tails

    Squeeze fresh sliced lemon half over lobster and drizzle and serve with melted unsalted butter.

Try pairing grilled lobster with a nice steak or fresh shrimp!

Don’t have a grill? Here are directions for how to steam or boil lobster tails at home.

See our detailed instructions for how to cook a whole, live lobster on the grill.

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

The Thrill of Lobster on the Grill: More Recipes for Grilling Lobster Tails

Recipes for Grilling Lobsters
Grilled Lobster with Tequila Lime Butter Photo & Recipe by Rhonda Adkins

Here we’ve curated some of our top recipes for grilling lobsters.

When you split tails in half or butterfly them you’ll get the smoky flavors of the grill. Carefully cut the top of the tail shell lengthwise with a sharp knife or kitchen shears and baste with olive oil and/or butter and your favorite herbs and spices.

Barbecue master and certified judge Dru Chai, of Dirty Smoke, offers some fool proof tips for grilling tails, plus a simple marinade to kick up the flavor. Take a look.

Rhonda Atkins, aka, the Kitchen Witch, grilled some of our gi-gormous lobster tails with tequila lime butter. Tails were split and cooked on medium heat.

Food stylist and chef, Jeff Parker, grilled our tails West Coast style with drawn butter, citrus zest, lime juice. In Rosarito Beach, Baja California, lobster is split in half.  Jeff, however, prepared the tails piggyback style. And unlike New England lobster, he served our tails with lime wedges.  Checkout the recipe for Grilled Lobster Tails with Baja butter.

You want the meat to turn completely opaque and for the shell to transform into a bright orange-red color. This is the part where you do NOT leave the grill. No matter what.

Lobster Tails with Balsamic Dressing

The Perfect Lobster Tails for the Grill!

Make a big splash this grilling season with our special are ready to grill  lobster tails. All the work is done, just defrost, add your favorite rub or marinade and grill! Be sure to check out our Lobster Tails line up featuring 6-7 oz. cold-water tails all the way up to our huge colossal tails (16-20 oz. each)

If you love lobster tails, and you love to grill lobster be sure to take a look at our one of a kind BBQ lobster tails. What’s so special about these  lobster tails?

  1. First, they are split and cleaned, so you do not need kitchen shears, or a chef’s knife to butterfly the tails.
  2. Second, only hard shell, cold water tails are used so you are guaranteed a tail full of meat.
  3. Finally, each tail is tunnel frozen, locking in the fresh taste and flavor of lobster.

In short, these special lobster tails were made for the grill.  To learn more about our barbecue lobster tails and have them shipped to you click here.

Grilling Live Lobsters?

For grilling live lobsters please review our live lobster grill guide. It contains tips on selecting the right lobsters and explains how to prep them for the grill. Although not a grill recipe per se, we include a clambake recipe you can make on your backyard grill! Are you more of a purist? Learn how to boil and steam whole, live lobsters.

Backyard Clambake On the Grill
Grilled Lobster with Lemon Butter


  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.


      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!

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