📝 About This Recipe
Indulge in the ultimate coastal luxury with these succulent lobster tails, butterfly-cut and grilled to tender perfection over an open flame. The natural sweetness of the cold-water lobster is elevated by a decadent infusion of garlic, lemon, and fresh garden herbs that melt into every crevice of the charred meat. This dish captures the essence of summer seaside dining, offering a sophisticated balance of smoky char and rich, buttery elegance.
🥗 Ingredients
The Lobster
- 4 pieces Cold-water lobster tails (8-10 oz each, thawed if frozen)
- 2 tablespoons Extra virgin olive oil (for brushing)
- 1/2 teaspoon Kosher salt (to season)
- 1/4 teaspoon Smoked paprika (for color and depth)
Garlic Herb Butter
- 1/2 cup Unsalted butter (high-quality, softened)
- 4 cloves Fresh garlic (finely minced)
- 1 tablespoon Fresh Italian parsley (finely chopped)
- 1 teaspoon Fresh chives (minced)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (grated finely)
- 1 pinch Red pepper flakes (optional for subtle heat)
For Garnish & Serving
- 1 Lemon wedges (from 2 whole lemons)
- 4 pieces Fresh dill sprigs (for plating)
- 1 pinch Flaky sea salt (Maldon or similar)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (approximately 400°F/200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
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2
Prepare the garlic butter by combining the softened butter, minced garlic, parsley, chives, lemon juice, lemon zest, and red pepper flakes in a small bowl. Mash with a fork until perfectly smooth and set aside at room temperature.
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3
Butterfly the lobster tails: Using sharp kitchen shears, cut down the center of the top shell all the way to the base of the tail, but do not cut through the bottom shell.
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4
Gently pry the shell open with your thumbs and use your fingers to loosen the meat from the bottom shell, keeping it attached at the very base.
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5
Lift the lobster meat up and rest it on top of the joined shell halves (the 'piggyback' position). This protects the delicate meat from direct scorching and looks beautiful.
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6
Lightly brush the exposed lobster meat with olive oil and season evenly with kosher salt and a dusting of smoked paprika.
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7
Place the lobster tails on the grill, meat-side down first, and sear for 2-3 minutes until light grill marks appear and the meat begins to turn opaque.
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8
Carefully flip the tails over so they are shell-side down. This acts as a 'boat' for the juices to collect.
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9
Immediately dollop a generous tablespoon of the prepared garlic herb butter onto the center of each lobster tail meat.
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10
Close the grill lid and cook for another 5-7 minutes. The lobster is done when the meat is creamy white and firm to the touch, or reaches an internal temperature of 140°F (60°C).
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11
During the last minute of cooking, place the lemon wedges on the grill cut-side down for 60 seconds to caramelize them.
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12
Remove the lobster from the grill and let it rest for 2 minutes. Drizzle any remaining melted butter from the bowl over the tails.
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13
Garnish with fresh dill and a sprinkle of flaky sea salt before serving immediately alongside the charred lemon wedges.
💡 Chef's Tips
Use a meat thermometer to avoid overcooking; lobster becomes rubbery if it exceeds 145°F. If using frozen tails, ensure they are completely thawed in the refrigerator overnight for even cooking. Soak the lobster tails in salted water for 15 minutes before grilling to enhance moisture retention. For an extra smoky flavor, add a handful of soaked cedar chips to your grill's charcoal or smoker box. If the shell is too hard to cut, use a heavy chef's knife to carefully split the top rather than shears.
🍽️ Serving Suggestions
Pair with a chilled glass of buttery Chardonnay or a crisp Sauvignon Blanc to cut through the richness. Serve alongside grilled asparagus spears drizzled with balsamic glaze. A side of roasted fingerling potatoes or a light saffron risotto complements the garlic butter perfectly. Provide small individual dipping bowls of extra clarified butter for those who want an even more decadent experience. A simple arugula salad with a light citrus vinaigrette provides a refreshing contrast to the charred seafood.