|Nutrition Facts (per serving)|
|Servings: 3 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This grilled lobster is perfect for any occasion. Even if you don't have a lot of experience in grilling shellfish, this will be an easy recipe for you if you start with either fresh or frozen lobster tails.
This recipe assumes you aren't starting with a live lobster. If you are, you will have the extra step of killing it by parboiling before you use the tail for grilling. To use frozen lobster tails, defrost them in the refrigerator before splitting and grilling them.
Butter or olive oil? You have a choice to make, as you can use either. In fact, you may want to make two batches of the sauce in any case. One will be used to season the lobster while grilling, while a second batch can serve as a dipping sauce for your grilled lobster.
Click Play to See This Grilled Lobster Tails Recipe Come Together
"Lobster tails on the grill are quick, easy, and delicious. I used oil in the basting sauce and served this with grilled scallions, baked potatoes, and drawn butter on the side" —Diana Andrews
1/4 cup olive oil, or melted unsalted butter
1/4 cup freshly squeezed lemon juice, plus wedges for serving
1 tablespoon finely chopped fresh dill
1 teaspoon kosher salt
6 medium lobster tails
Steps to Make It
Gather the ingredients.
Preheat the grill for medium-high heat.
Combine the olive oil, lemon juice, dill, and salt in a small bowl, stirring until the salt has dissolved. Set aside.
To split the lobster tails in half, place them on a cutting board, flat side down. Use a large, sharp knife to cut down through the center the whole length of the shell.
Fold the shell back (like you are opening a book), breaking through the shell. If the shell doesn't break, you can use kitchen shears to cut through it. The flesh should now be exposed.
Pat the lobster tails dry with paper towels.
Brush the oil mixture onto the flesh of the lobster tails.
Grill the lobster, flat side down, 5 to 7 minutes, turning once half way through cooking. Depending on the size of the lobster tail, it may need to cook longer.
Lobster tails will be done once meat reaches an internal temperature 140 F. The shells should turn a bright pink and the flesh should be opaque all the way through the center.
Serve the lobster tails with lemon wedges. Enjoy!
- Lobster tails are traditionally served with drawn butter. Or, you can make a second batch of the butter, lemon juice, dill, and salt baste which will do nicely as a dipping sauce.
- There are a couple of ways to grill the lobster tails. You could lightly brush them with the sauce and grill meat side down for about 5 minutes, then flip them, add the sauce generously, and grill until done. Or you could grill them with the meat side up with the sauce through the whole cooking time, until done.
- If you find the lobster tails curl when grilling, you could insert a metal skewer the length of the tail before grilling. This will keep it straight and give you an easy way to put it on the grill and take it off.