Lobster tails are a delicious and decadent entree or a great addition to your favorite steak for a surf and turf dinner! Served with warm, melted butter and a squeeze of lemon juice, they’re a great item to enjoy in the summer time. Here’s our method for grilling lobster tails that results in perfectly cooked lobsters with a bit of extra flavor from the grill. Do you have any tips on how to grill lobster tails or special seasoning that you use? Let us know in the comments below!
- 4 tail(s) Lobster
- Vegetable Oil
- Melted Butter (for serving)
- Lemon Juice (for serving)
Place a lobster tail on a cutting board, shell side up with the tail facing away from you. Use a pair of kitchen shears to snip the shell in half. Stop snipping at the tail. Then take a sharp knife and trace that line, cutting the meat as you go.
Once you have snipped and cut, open the lobster tail up like a book, laying it flat on its back. Rinse the shell in a bowl of cold water to remove any shell fragments and repeat with other tails.
Once you have rinsed the tails, pat them dry with a paper towel, then season the meat with salt and pepper and brush with vegetable oil.
Preheat a grill to 350ºF and set up for direct grilling. Place the meat side of the lobster directly on the grill and cook for 7 minutes. Flip once and cook for an additional 5 minutes, until the meat is white and the shell turns red.
Remove from the grill and serve with melted butter, a squeeze of lemon juice and any other seasonings you may enjoy. Cheers!