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Grilled Lobster Tail Recipe recipes

Succulent Grilled Lobster Tails Recipe

Succulent Grilled Lobster Tails Recipe

Have you ever tried grilling lobster tails at home? No? Well, it looks like you're in luck.

The best part: Even if you have tried grilled lobster at home before, you’ll find this recipe both convenient to cook and deliciously astounding!

Here’s how to grill lobster tails in minutes:


Main Course


  • Grill


  • 5 10 oz Lobster Tails (Thaw if frozen; 10 oz or less per lobster tail)
  • 3/4 cup Extra Virgin Olive Oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Crushed Red Pepper (or Cayenne)
  • 4 cloves Garlic (Minced)
  • 1/2 cup Fresh Parsley (Chopped)
  • 1 Juice From Lemon


  • Prepare Lobster Tails for Grilling

  • Using a heavy blade, set lobster tails on a cutting board and split each down the center along its length. Be careful to hold down the lobster tightly while cutting as the shells don’t crack easily.

    Leave tail fins intact and place meat-side facing up and ready for seasoning.

  • Seasoning Your Lobster Tails

  • With meat side facing up, sprinkle some salt and pepper then let down some olive drizzles on the meat. Set aside.

  • Fire up your grill.

  • Put three sticks of unsalted butter in a pan to melt on low heat.

  • Add the remaining ingredients to the melting butter: minced fresh garlic, red pepper, juice of one lemon, fresh parsley.

  • Allow butter and seasonings to melt and blend nicely for a few minutes.

  • Get Grilling

  • Place lobster tails meat side down on grill rack over medium heat. Baste the shell with the seasoning mixture and allow to cook for 5 minutes.

  • Using tongs, dip each lobster into the pan of seasoning mixture until thoroughly coated and place back on grill rack, meat side up.

  • Baste as needed to fortify and allow the flavors to bed in nicely. Grill, covered, over medium heat for another 4 minutes until meat is opaque and shells bright pink.

  • Voila! Your lobster tails are ready to serve. You could line your tails back into the seasoning pan for extra flavor, or you could serve hot on a platter straight off the grill.

  • Garnish as desired with parsley and a squeeze of lemon.


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