📝 About This Recipe
Elevate your next outdoor gathering with these succulent lobster tails, butterfly-cut to perfection and kissed by the smoky char of the grill. This recipe combines the luxury of cold-water lobster with a decadent infusion of garlic, lemon, and fresh herbs that seeps into every crevice of the meat. The result is a tender, melt-in-your-mouth texture that balances seaside sweetness with a sophisticated, savory finish.
🥗 Ingredients
Main Ingredients
- 4 pieces Cold-water lobster tails (8-10 oz each, thawed if frozen)
- 2 tablespoons Olive oil (high quality for brushing)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Smoked paprika (for color and subtle depth)
Garlic-Herb Basting Butter
- 1/2 cup Unsalted butter (melted)
- 3 cloves Garlic (finely minced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 tablespoon Fresh chives (thinly sliced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1/4 teaspoon Crushed red pepper flakes (optional for heat)
For Garnish
- 1 whole Lemon wedges (cut into 4-6 wedges)
- 2 sprigs Fresh dill (for a pop of green)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
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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.
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3
Using your fingers, gently pry the shell open and loosen the meat from the bottom of the shell, keeping the end attached to the fin.
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4
Lift the lobster meat through the slit and rest it on top of the shell (butterfly style). This allows the meat to cook evenly and look beautiful.
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5
In a small saucepan over low heat, combine the butter, minced garlic, parsley, chives, lemon juice, lemon zest, and red pepper flakes.
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6
Whisk the butter mixture gently until the garlic is fragrant, about 2 minutes. Remove from heat and set aside half for serving.
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7
Pat the lobster meat dry with paper towels. Lightly brush the meat with olive oil and season with salt and smoked paprika.
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8
Place the lobster tails on the grill with the meat side down. Grill for 4-5 minutes until the meat shows light grill marks and begins to firm up.
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9
Carefully flip the tails so the shell side is down. This protects the meat while it finishes cooking.
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10
Generously brush the lobster meat with the garlic-herb butter from the saucepan.
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11
Close the grill lid and cook for another 4-6 minutes. The lobster is done when the meat is opaque and white throughout, reaching an internal temperature of 140°F (60°C).
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12
Remove the tails from the grill immediately to prevent overcooking, which can lead to a rubbery texture.
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13
Drizzle with the remaining fresh herb butter and garnish with fresh dill and lemon wedges.
💡 Chef's Tips
Always use cold-water lobster tails if possible; they have firmer, sweeter meat than warm-water varieties. Avoid overcooking by using a meat thermometer—lobster becomes tough very quickly once it passes 145°F. If the lobster meat is sticking to the shell while butterflying, use a spoon to gently separate the membrane. For extra smoky flavor, add a handful of soaked cedar chips to your grill's charcoal or smoker box. If you don't have a grill, this recipe works perfectly using the oven broiler on high for 8-10 minutes.
🍽️ Serving Suggestions
Serve alongside a crisp, chilled glass of Chardonnay or a dry Sauvignon Blanc. Pair with grilled asparagus spears and a side of buttery garlic mashed potatoes. A refreshing cucumber and heirloom tomato salad provides a bright contrast to the rich butter. For a classic steakhouse feel, serve as a 'surf and turf' with a medium-rare filet mignon. Provide warm crusty sourdough bread to soak up any leftover garlic-herb butter on the plate.