Are you ready to enjoy a hot and juicy restaurant quality seafood at home? Follow along with this grilled lobster tail recipe and you’ll be producing homemade mouthwateringly “fancy” grilled lobster tails from the comfort of your own home!
- 4 lobster tails (8-10 oz each)
- Olive oil
- Salt & Pepper
- 4 garlic cloves, minced
- ½ Cup fresh parsley, chopped
- zest and juice from 1 lemon
- 2 tsp crushed red pepper
Grilled Lobster Tail Recipe
First, to get the lobster tails prepped, place them on a cutting board and split each one in half along its length.
Next, use a heavy bladed knife, and be wary of your fingers – the lobster shells are hard and slippery, meaning you’ll have to keep an eye on those fingers. Keep them clear of the blade, and keep a good grip on the knife.
Then lay down the lobster tails with the meat side facing up. Season with some salt & pepper, and a drizzle of olive oil.
While the seasoned lobsters are hanging out, fire up your grill. Set it up for 2-zone cooking, meaning one side will be directly over the heat source, while the other takes advantage of radiant heat.
Then get a small aluminum pan, an place it over direct heat. Place 3 sticks of unsalted butter in it. Once it starts melting, add 4 cloves of minced garlic, ½ cup fresh parsley chopped, zest and juice from 1 lemon, and 2 teaspoons crushed red pepper. Cook the butter mixture for ~5 minutes.
Next, oil up your grates and place the lobster tails with their meat side down over direct heat. Baste the shell with the butter mixture, and cook for 4-5 minutes.
Then dip each lobster tail in the butter mixture until fully coated, and place them on the indirect side of the pit, meat side up. Baste once more, and cook for 3-4 minutes until the meat starts turning opaque, and the shells bright pink. Keep an eye on the grilled lobster tails, because they are easy to overcook.
As soon as the grilled lobster tails are ready, place them back in the butter pan and off the grill. Serve hot on a platter, topping each grilled lobster tail with the remaining butter. Garnish with some parsley and a squeeze of lemon.
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