Easy Grilled Lobster Tails with Lemon Garlic Butter

^{This post has been sponsored by Lobster Anywhere. All opinions expressed are my own.}

If you've never prepared fresh lobster before, the process can seem intimidating. Today, however, we're taking as much work out of prepping a delicious platter of lobster tails as possible with a back-to-basics recipe. We're grilling the lobster tails, and basting them with a lemon and garlic butter sauce. This is a simple-yet-luxurious way to prepare lobster tails that's accessible even for those who've never prepped a lobster before.

However, what truly makes this recipe simple is that the tails came to us courtesy of Lobster Anywhere. My new friends over at Lobster Anywhere have been a trusted name in lobster since 1999. For the past twenty-five years, Lobster Anywhere has been delivering handpicked live lobsters and lobster tails right to your door, packed in seawater-soaked newspaper and frozen gel packs to keep the lobsters moist and cold. That means no waiting at seafood counters, no guesswork in finding quality lobsters, and no travel. Seriously, does quality seafood get any easier than that?

Below, I'll provide you with a complete recipe overview, tips for grilling lobster tails, an ingredient checklist, and a printable recipe card. Now, with the introductions out of the way, let's grill some lobster tails.

What To Expect - Easy Grilled Lobster Tails

If you've read this far, first off thank you, but that also means you've probably got a few questions such as what you can expect from grilling your lobster tails, or how difficult this recipe is to prep, or maybe you're wondering what pairs well with grilled lobster tails.

Taste and Texture

These lobster tails are grilled to buttery perfection, basted with a butter and lemon sauce during grilling, and then served with extra butter sauce. And yes, "buttery" is a word we're going to be using a lot, as it's the key not only to the lobster's flavor but also to its texture. Let me explain. Grilling the lobster tails, as opposed to boiling, ensures that the meat not only cooks up with a buttery texture, but also helps to preserve the lobster's natural sweetness and flavor. We tie this all together with a lemon, garlic, and parmesan butter sauce. Delicious.

Difficulty Level

As far as lobster recipes go, this one couldn't get easier. For starters, we're using only basic ingredients in the sauce, such as butter, garlic, lemon, pepper, and parmesan. For the lobster tails, we're grilling them straight on the griddle. Nothing fancy. Simply flip them a few times, as directed below, while basting with the butter sauce - and you're done. The hardest part of this recipe is splitting the shell, but with a sturdy pair of kitchen shears, that shouldn't be any problem at all.

Preparation Process

This recipe starts off with roasting some garlic. Roasting not only softens the garlic but also mellows its bite and brings out its natural sweetness. From there, we melt some butter, and mix with lemon juice and black pepper, along with some Parmesan cheese. After that, it's time to grill the lobster tails as directed in the recipe card below. Simple.

Pairings

For pairings, you'll want a crisp white wine. Lobster is seafood, after all, and crisp white wine and seafood are a match made in heaven. It's become a cliché pairing for a reason! In terms of sides, think leafy green salads, crusty Italian bread, herbed rice, or summer favorites like fruit salad or a nice grilled corn salad.

Ingredient Checklist - Easy Grilled Lobster Tails

1. 4 Tobster Tails (From Lobster Anywhere)
   • Tip: As with any frozen protein, make sure that the lobster tails are completely thawed prior to grilling. I strongly recommend dethawing them overnight in the fridge.
   • Doneness Cue: When done, the shells turn bright red and the meat becomes opaque and firm. Internal temp should reach 140-145°F.
   • Substitute: Our garlic butter sauce also pairs deliciously with shrimp, which are also available from Lobster Anywhere.
2. 1 Stick (1/2 cup) Unsalted Butter
   • Tip: For butter sauce, of any kind, I always recommend using a high-quality butter to achieve the best flavor, because the 'flavor of the butter' is the dominant flavor of the sauce.
   • Use Unsalted Butter: As a rule, salted butter is almost only for spreading on bread or other such uses. Unsalted butter is preferred for cooking and baking - unless a recipe specifically calls for salted butter.
3. 2 Garlic Cloves, Roasted and Grated
   • Why Roast: Roasting garlic mellows its bite, softens the garlic, and helps bring out its natural sweetness.
   • Can I use raw garlic?: I wouldn't recommend it, as raw garlic will risk overpowering the butter sauce.
   • Why grate the garlic?: To ensure more complete distribution throughout the sauce.
4. 1/4 to 1/2 Teaspoon Ground Black Pepper
   • Tip: Use freshly ground pepper as it will help heighten the aroma of the recipe.
   • Pre-Ground: If pre-ground pepper is all you have on hand, don't worry, that will get the job done just fine.
5. Juice of 1/2 Lemon
   • Tip: Fresh lemon juice is the way to go, as it will have a brighter, fresher flavor and aroma. I say this every chance I get, and I'm saying it again here.
   • Substitute: A splash of white wine or a dash of champagne vinegar can offer similar acidity, though this will noticeably change the flavor profile of the sauce.
6. 2 Tablespoons Grated Parmesan Cheese (Optional)
   • Tip: Brings some umami depth and a hint of nuttiness to the butter sauce.
   • Substitute: A dash of salt is probably the simplest substitute. You can, of course, just omit the cheese entirely.
7. Ice, Fresh Mint, Lemon Slices, and Nectarines (For Serving)
   • Optional serving ideas: These are just garnishing ideas to help heighten the summery aesthetic. As such, they're entirely optional.

Tips for Grilling Lobster Tails

Our package from Lobster Anywhere came with a nifty lobster guide, with plenty of tips and tricks for handling live lobsters and frozen tails, as well as some recipes and product info. Nevertheless, here's a quick rundown on how to best grill the tails.

Prep the tails before grilling.

• Kitchen Shears: These are one of my top tips for the kitchen in general. A sturdy pair of shears is 'almost' as important in my mind as having sturdy, sharp cooking knives. Use kitchen shears to cut the underside of the shell lengthwise down the center to expose the meat for grilling and basting.
• Brush Them: While the tails are grilling, you want to lightly brush them with the butter sauce. This basting process helps to imbue the lobster tails with richness and buttery goodness, while helping to lock in moisture. On a practical note, it also prevents sticking.

Use medium-high heat.

• Medium High: Don't set the lobsters on a cold or lukewarm griddle. That is a big no-no. Instead, you want to preheat your grill to about 400°F. As a rule, if you spritz the griddle with water, the water should sizzle away.
• Meat Side Down: Place the tails meat-side down first to get a nice sear, then flip to finish cooking shell-side down.

Watch for doneness cues.

• Shell Color: Bright red, as pictured. If the shell turns a bright red color, as I've pictured here, that good clue that the meat inside is done cooking.
• Meat Appearance: When raw, lobster meat is somewhat clear or translucent in appearance. When done, the meat will turn opaque and white.
• Internal Temperature: To remove doubt, you can of course use a meat thermometer. Insert the thermometer into the thickest part of the tail. Lobster meat is done cooking when it reaches about 140-145°F. Avoid overcooking, as the meat will become rubbery.

Keep The Lobster Tails Moist

• Basting: To keep the meat moist, baste the meat side of the tails with the butter sauce as directed in the recipe card.

Rest the Lobster Tails Before Serving

• Let It Rest: As with all meats, let it rest once it's done cooking. This allows the juices to settle and redistribute, ensuring that you lock in the moisture, and moisture means flavor. Dry lobster is bland lobster.

Print

And that's our Easy Grilled Lobster Tails Recipe, which came to us courtesy of Lobster Anywhere. Be sure to check them out for convenient lobster, shrimp, and chowder.

Happy Cooking!

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