The smell of the sea always brings me back to that late afternoon on the Maine coast, just outside Bar Harbor. My daughter had surprised me with a weekend escape for my 63rd birthday—nothing fancy, just us two, a tiny rental cabin, and a cooler full of local seafood we picked up from a nearby dockside market. She had packed everything but forgot to bring a cake. “How about grilled lobster tails instead?” she grinned, holding up two gleaming shells like a prize. I didn’t argue.
We had one of those old-school charcoal grills behind the cabin. No bells or whistles, just steady heat and the sound of waves in the distance. As the butter sizzled in a small pan over the fire and the paprika melted into it, the smell was enough to stop time.
We grilled those lobster tails over an open flame while sipping on chilled white wine from plastic cups. The meat turned tender and slightly charred on the edges, brushed in a garlicky butter that felt far too indulgent for such a simple night.
It wasn’t a holiday. There was no big celebration. Just the two of us, watching the sun melt into the Atlantic and splitting lobster tails with buttery fingers. I don’t recall what we talked about, but I do remember thinking: this is the kind of recipe that doesn’t need fuss—just good ingredients, a warm evening, and someone to share it with.
Short Description
These grilled lobster tails are brushed with garlicky lemon butter, grilled to tender perfection, and bursting with smoky flavor—an elegant dish that’s surprisingly easy to pull off.
Key Ingredients
For two lobster tails:
- 2 lobster tails
- 1/4 cup melted butter
- 2 tablespoons garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon lemon zest
- Salt to taste
- Black pepper to taste
Tools Needed
- Grill (gas or charcoal)
- Basting brush
- Kitchen shears
- Small mixing bowl
- Tongs
- Instant-read thermometer (optional but helpful)
Cooking Instructions
Step 1: Preheat the Grill
Preheat your grill to medium-high heat (about 400°F). Let it get nice and hot while you prepare the lobster.
Step 2: Prep the Lobster Tails
Using kitchen shears, carefully cut through the top shell of each lobster tail lengthwise, stopping at the tail fin. Gently pull apart the shell to expose the meat, lifting it slightly over the shell for a beautiful presentation.
Step 3: Make the Butter Mixture
In a small bowl, combine melted butter, minced garlic, paprika, lemon zest, salt, and pepper. Stir well until everything’s blended and aromatic.
Step 4: Brush with Butter
Generously brush the lobster meat with the butter mixture. Save some for basting while grilling and brushing just before serving.
Step 5: Grill Meat Side Down
Place the lobster tails meat side down on the grill. Cook for 5–6 minutes to get those nice char marks.
Step 6: Flip and Finish
Flip the tails shell side down. Grill for another 5–6 minutes until the meat is opaque and firm. If using a thermometer, the internal temp should be around 135°F.
Step 7: Final Baste and Serve
Remove the lobster from the grill and immediately brush with the remaining butter mixture. Serve hot and enjoy.
Why You’ll Love This Recipe
Flavor Explosion: The garlic-lemon butter soaks into the lobster meat, giving it a bright, savory flavor with smoky char from the grill.
Quick and Easy: No need for boiling water or complicated prep. Just a few steps and you’re done in under 20 minutes.
Elegant Yet Simple: Perfect for dinner guests, date night, or when you just feel like treating yourself.
Low Carb Friendly: Naturally high in protein and low in carbs—ideal for those watching their macros.
Customizable: You can tweak the seasoning or butter base to suit your taste.
Mistakes to Avoid & Solutions
Overcooking the Lobster
Problem: The meat turns rubbery and dry.
Solution: Watch your time closely. Grill each side no more than 5–6 minutes. Use an instant-read thermometer if you can.
Cutting Too Deep
Problem: You slice through the meat while cutting the shell.
Solution: Use gentle pressure with the kitchen shears, and stop at the tail.
Butter Burn on Grill
Problem: Dripping butter causes flare-ups.
Solution: Baste lightly and close the lid to manage flames. Keep a spray bottle of water handy just in case.
Meat Sticking to Grill
Problem: It tears or breaks when flipping.
Solution: Make sure the grill is preheated and oiled before placing the lobster down.
Serving and Pairing Suggestions
As a Main Dish: Serve with wild rice, grilled asparagus, or a chilled orzo salad.
As a Surf-n-Turf Combo: Pair with a grilled steak or seared filet mignon.
For Drinks: A crisp white wine like Sauvignon Blanc or a light rosé works beautifully. For non-alcoholic options, lemon-infused sparkling water or iced cucumber mint tea is refreshing.
Serving Style: Plated individually for elegance or family-style for a relaxed gathering.
Storage and Reheating Tips
Storage:
Let the lobster cool fully before storing.
Wrap tightly in foil or place in an airtight container.
Store in the fridge for up to 2 days.
Reheating:
Preheat oven to 300°F.
Wrap lobster tails in foil with a dab of butter to keep them moist.
Heat for 10–12 minutes until warmed through.
Avoid microwaving—it makes the meat tough and rubbery.
FAQs
1. Can I use frozen lobster tails?
Yes, but make sure to thaw them fully in the fridge overnight before cooking.
2. How do I know when the lobster is done?
The meat turns opaque and firm, and should reach 135°F internally.
3. Do I need to boil the tails before grilling?
No. This recipe is designed for raw tails. Grilling them directly gives the best texture and flavor.
4. Can I make the butter mixture in advance?
Absolutely. You can make it up to a day ahead and refrigerate it. Just warm it slightly before using.
5. What’s the best type of grill to use?
Both gas and charcoal work great. Charcoal gives a deeper smoky flavor, but gas is easier to control.
Tips & Tricks
Use a skewer inserted through the length of the tail to keep it from curling on the grill.
For extra flavor, add a splash of white wine or lemon juice to the butter mixture.
If using charcoal, set up a two-zone fire so you can move the tails to indirect heat if they start cooking too fast.
Garnish with fresh parsley or a wedge of lemon right before serving for a pop of color and freshness.
Recipe Variations
Spicy Cajun Lobster Tails
Swap paprika for 1 tsp Cajun seasoning.
Add a pinch of cayenne to the butter.
Follow same steps, just expect a kick of heat and a smokier depth.
Garlic Parmesan Lobster Tails
Stir 2 tbsp grated Parmesan into the butter mix.
Grill as directed. The cheese adds a nutty richness that’s hard to resist.
Herb Butter Lobster Tails
Use fresh chopped herbs like parsley, thyme, and tarragon in place of paprika.
This version feels lighter and more garden-fresh.
Asian-Inspired Lobster Tails
Mix melted butter with 1 tsp sesame oil, 1 tsp soy sauce, grated ginger, and garlic.
Grill as directed for an umami twist.
Final Thoughts
That night by the water remains one of my favorite memories. Not just for the meal, but for the pause it gave us—away from screens, schedules, and the noise of everyday life. Grilled lobster tails don’t need dressing up. They shine on their own, with a touch of garlic, lemon zest, and butter. It’s the kind of dish that feels luxurious without being fussy.
Whenever I make this recipe again, even in my backyard far from the coast, I close my eyes for a second and hear those waves. And just like that, I’m back by that fire with my daughter, passing napkins and laughing at the mess we made.
Grilled Lobster Tails
Print ThisIngredients
- For two lobster tails:
- 2 lobster tails
- 1/4 cup melted butter
- 2 tablespoons garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon lemon zest
- Salt to taste
- Black pepper to taste
Instructions
Step 1: Preheat Grill
Heat grill to medium-high (about 400°F).
Step 2: Prep Lobster Tails
Cut through the top shell with kitchen shears, stopping at the tail. Gently lift meat over the shell.
Step 3: Make Butter Mix
Stir melted butter, garlic, paprika, lemon zest, salt, and pepper in a bowl.
Step 4: Brush with Butter
Coat lobster meat with butter mixture, reserving some for later.
Step 5: Grill Meat Side Down
Grill tails meat side down for 5–6 minutes to sear.
Step 6: Flip and Cook
Flip and cook shell side down for another 5–6 minutes, until opaque (135°F internal temp).
Step 7: Baste & Serve
Brush with remaining butter and serve hot.
