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