📝 About This Recipe
Elevate your next outdoor gathering with these succulent lobster tails, a masterpiece of coastal grilling that balances smoky char with rich, velvety fat. Each tail is butterfly-cut to expose the delicate meat, then basted continuously with a signature roasted garlic and herb compound butter. This dish transforms a premium ingredient into an unforgettable sensory experience, offering a perfect snap in every bite and a lingering citrus finish.
🥗 Ingredients
The Lobster
- 4 pieces Cold-water Lobster Tails (8-10 oz each, thawed if frozen)
- 2 tablespoons Olive Oil (high quality extra virgin)
- 1/2 teaspoon Kosher Salt (to season the raw meat)
- 1/4 teaspoon Smoked Paprika (for color and a hint of depth)
Garlic Herb Basting Butter
- 1/2 cup Unsalted Butter (1 stick, high-quality European style preferred)
- 4 pieces Garlic Cloves (minced very finely or pressed)
- 1 tablespoon Fresh Flat-leaf Parsley (finely chopped)
- 1 tablespoon Fresh Chives (thinly sliced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/4 teaspoon Crushed Red Pepper Flakes (optional, for a subtle heat)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish & Serving
- 1 whole Lemon Wedges (cut into 4-6 wedges)
- 2-3 pieces Fresh Dill Sprigs (for a pop of green)
- 1/4 cup Clarified Butter (served warm on the side for dipping)
👨🍳 Instructions
-
1
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grill grates are scrubbed clean and lightly oiled to prevent sticking.
-
2
Prepare the lobster tails by using sharp kitchen shears to cut down the center of the top shell, stopping just before the tail fin.
-
3
Using your thumbs, gently pull the shell apart to loosen the meat from the sides. Carefully lift the meat upward, keeping it attached at the base, and rest it on top of the closed shell (the 'butterfly' technique).
-
4
In a small saucepan over low heat, melt the 1/2 cup of unsalted butter. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
-
5
Remove the butter from heat and stir in the parsley, chives, lemon juice, lemon zest, red pepper flakes, and black pepper. Set aside half of this mixture for serving.
-
6
Lightly brush the exposed lobster meat with olive oil and season with kosher salt and a dusting of smoked paprika.
-
7
Place the lobster tails on the grill, meat-side down. Close the lid and grill for 4-5 minutes until the meat develops light char marks and begins to turn opaque.
-
8
Carefully flip the tails over so they are shell-side down. The shells will quickly turn a vibrant bright red.
-
9
Generously spoon the garlic herb butter over the lobster meat while it finishes cooking on the shell side.
-
10
Close the lid and continue grilling for another 3-5 minutes. The lobster is perfectly done when the internal temperature reaches 140°F (60°C) and the meat is pearly white and firm.
-
11
Remove the tails from the grill and let them rest for 2 minutes to allow the juices to redistribute.
-
12
Drizzle with the remaining reserved garlic butter and garnish with fresh dill and lemon wedges before serving immediately.
💡 Chef's Tips
Always use a meat thermometer; lobster becomes rubbery and tough if it exceeds 145°F. If using frozen tails, ensure they are fully thawed in the refrigerator overnight; grilling frozen meat leads to uneven cooking. Don't discard the shells—grilling them adds a deep, toasted seafood aroma that perfumes the meat. To prevent the tails from curling too much, you can insert a wooden skewer lengthwise through the meat before grilling. If your garlic starts to burn in the butter, it will turn bitter; always keep the heat low when infusing the butter.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chardonnay or a dry Sparkling Wine to cut through the rich butter. Serve alongside grilled asparagus spears or charred corn on the cob for a complete summer meal. A side of garlic-herb rice pilaf or crusty sourdough bread is essential for soaking up the extra butter. For a surf-and-turf experience, serve these tails next to a medium-rare Filet Mignon. An arugula salad with a light balsamic vinaigrette provides a refreshing peppery contrast to the sweet lobster.