Grilled Lobster Tail Recipe
It’s lobster season! While grilling lobster for the first time might seem intimidating, it really isn’t that complicated. This grilled lobster tail recipe is quick, simple and guaranteed to WOW your guests!
Place the tails on a cutting board and split each tail in half lengthwise using a heavy bladed knife. Be careful here because the shell is hard and the knife can easily slip. Make sure you keep your fingers clear and use a good grip.
Lay each tail on the board so the meat side is exposed. Season with a good dose of Kosher Salt, Cracked Black Pepper and a drizzle of Olive Oil.
Barbecue pro Malcom Reed from HowToBBQRight.com was kind enough to share this mouth-watering and decadent Grilled Lobster recipe with us!
To see Malcom prep the lobster tails, check out this video or see below for the full recipe:
- 4 Lobster Tails 8-10 oz each
- 3 Sticks Unsalted Butter
- 4 Cloves Garlic minced
- ½ cup Fresh Parsley chopped
- Juice of 1 Lemon
- 2 tablespoons Fresh Lemon Zest
- 2 teaspoons Crushed Red Pepper
- ¼ cup Olive Oil
- 1 tablespoons Kosher Salt
- 1 tablespoons Cracked Black Pepper
- 1 Aluminum Lasagna-size Pan
- Split each tail in half, cutting lengthwise.
- Season the lobster meat with salt, black pepper and a drizzle of olive oil.
- Preheat your grill to medium-low heat (375°F) with direct and indirect heat zones.
- Place 3 sticks of unsalted butter in a small pot or aluminum pan on the hot side of the grill.
- When the butter starts to melt add 4 cloves of minced garlic, ½ cup fresh parsley chopped, zest and juice from 1 lemon, and 2 teaspoons crushed red pepper. Continue to cook the butter mixture for about 5 minutes.
- Make sure the grate surface is oiled so the lobster doesn’t stick. Place the tails meat side down on the hot side of your grill.
- Baste the shell side with the butter mixture and cook the lobster for 4-5 minutes.
- Dunk each grilled lobster tail in the butter mixture and place back on the grate shell side down on the indirect (cooler) heat zone. Baste one final time with the butter mixture.
- Continue to cook for 3-4 minutes or until the meat turns an opaque color and the shells are bright pink. DO NOT overcook your lobster tails or the meat will get rubbery and tough.
- Place the fully cooked lobster tails into the remaining butter sauce and serve immediately.
- Garnish: sprinkle extra parsley and a squeeze of lemon juice.