Grilled Lobster Tail
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
129 kcal
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Course
Main Course, Dinner
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Cuisine
American
Grilled Lobster Tail
Description
This preparation starts by mixing melted salted butter with minced garlic, chives, and lemon juice to create a buttery garlic sauce. Lobster tails are split down the middle but not fully cut through, and skewers keep the tails flat during grilling, ensuring even heat exposure.
After brushing the tails with olive oil and seasoning with salt and pepper, they are grilled cut-side down until shells turn bright pink. Then, the tails are flipped, basted with the garlic butter mixture, and cooked until the meat is opaque and reaches 135°F. Final basting and a sprinkle of chives finish the flavor profile.
Serving lobster tails immediately preserves their tender texture, often accompanied by lemon wedges to add acidity. The recipe suggests serving with grilled vegetables or pairing it surf and turf style alongside steak for a richer meal.
Leftovers can be refrigerated for up to 24 hours or frozen for up to two months and should be reheated gently to maintain texture. The garlic butter amount can be adjusted or omitted according to preference.
Ingredients
- 3 tablespoons butter melted, salted
- 3 cloves garlic minced
- 2 tablespoons chives plus more for garnish, chopped
- 1 tablespoon lemon juice
- pinch kosher salt plus more for seasoning
- 4 lobster tails (6-8 ounces each)
- extra virgin olive oil
- black pepper to taste, ground
- lemon for serving, wedges
Instructions
- In a small mixing bowl, whisk together butter, garlic, chives, lemon juice, andsalt; set aside.
- Using kitchen shears, cut the lobster shell down the middle, stopping at the tail. Use a sharp knife to cut the meat down the center without cutting all the way through. Insert a skewer lengthwise through the tail to keep it from curling while cooking.
- Brush the tails with olive oil; season with salt and pepper to taste.
- Preheat a grill over medium heat. Grill lobster, cut side down, for 5 minutes, until shells are bright pinkish-red. Flip the tails, baste with garlic butter, and grill for another 4 to 5 minutes, or until the lobster meat is an opaque white color and reads 135 degrees F.
- Baste with more garlic butter, sprinkle with chives and serve with lemon wedges.
Notes
- Consume grilled lobster immediately for the best texture; store leftovers in an airtight container in the fridge up to 24 hours.
- Cooked lobster tails freeze well for up to two months; thaw in the fridge before reheating.
- To reheat, warm in a 350°F oven or briefly on the grill over low heat to avoid overcooking.
- Adjust or omit garlic butter to taste; pairs well with grilled sides or steak for surf and turf.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 103mg | 34% |
| Sodium | 343mg | 14% |
| Potassium | 136mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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