Grilled Lobster Tail
Succulent lobster tails split and grilled to perfection with garlic butter basting. A classic steakhouse favorite that's surprisingly easy to prepare at home.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 2 whole (8 oz each) lobster tails
- 4 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat grill to medium-high heat (400°F). Pat lobster tails dry with paper towels.
- 2
Using kitchen shears or a sharp knife, carefully split each lobster tail in half lengthwise, cutting through the shell and flesh. Keep the tail fin intact.
- 3
In a small saucepan over low heat, melt butter with minced garlic for 2 minutes until fragrant. Remove from heat and stir in lemon juice, salt, and pepper.
- 4
Place lobster tails flesh-side up on the grill grate. Brush generously with garlic butter mixture.
- 5
Grill for 8–10 minutes, basting with remaining butter every 2 minutes, until meat is opaque and internal temperature reaches 140°F at the thickest part.
- 6
Transfer to a serving plate, drizzle with any remaining butter, and garnish with fresh parsley. Serve immediately with lemon wedges.
Tools you’ll need
- gas or charcoal grill
- instant-read thermometer
- kitchen shears or chef's knife
- small saucepan
- basting brush
- paper towels
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