Grilled Lobster Tails Recipe

Name: Grilled Lobster Tails
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 tablespoon lemon juice; 0.5 cup olive oil; 1 teaspoon salt; 1 teaspoon paprika; 0.125 teaspoon white pepper; 0.125 teaspoon garlic powder; 2 (10 ounce) rock lobster tails

Cook Time: 10 minutes

Grilled Lobster Tails with Lemon Olive Oil Marinade

Ingredients:

1 tablespoon lemon juice
cup olive oil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 (10 ounce) rock lobster tails

Directions:

Gather all ingredients.
Preheat the grill to high heat and lightly oil the grate.
In a small bowl, pour lemon juice and slowly whisk in olive oil until combined.
Whisk in salt, paprika, white pepper, and garlic powder until the marinade is smooth.
Using a large knife, split the lobster tails lengthwise.
Brush the lobster flesh with some of the marinade.
Place the lobster tails flesh-side down on the preheated grill.
Cook for about 5 minutes per side, turning once and basting frequently with the marinade until the lobster is opaque and firm to the touch.
Discard any remaining marinade after cooking.
Serve and enjoy your perfectly grilled lobster tails!

Nutrition Facts (per serving):

Calories: 742
Total Fat: 61g (78% Daily Value)
Saturated Fat: 11g (56% Daily Value)
Cholesterol: 169mg (56% Daily Value)
Sodium: 2036mg (89% Daily Value)
Total Carbohydrates: 4g (2% Daily Value)
Dietary Fiber: 1g (2% Daily Value)
Protein: 44g (89% Daily Value)
Vitamin C: 4mg (5% Daily Value)
Calcium: 137mg (11% Daily Value)
Iron: 2mg (8% Daily Value)
Potassium: 797mg (17% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Grilled Lobster Tails Recipe

History of Lobster Tails

Lobster, a delicacy long associated with luxury dining, has roots dating back to the early colonial period in North America. Indigenous peoples were among the first to enjoy lobster, though it was often considered a "poor man's food" by European settlers, as it was abundant and easy to catch. Over time, lobster gained popularity, particularly in the Northeast United States, becoming a symbol of fine dining. Grilled lobster tails, a modern twist on this classic seafood, evolved as grilling became more prevalent in the culinary world, offering a quicker and more flavorful way to prepare lobster while enhancing its natural sweetness with smoky char.

Regional Characteristics

In the United States, lobster is primarily associated with New England, particularly Maine, which is famous for its cold-water lobsters. The lobster tail grilling method, however, is popular in various coastal regions, especially in Florida and the Gulf Coast, where grilling is a common way of preparing seafood. In these regions, grilled lobster tails are often served alongside other seafood such as shrimp or fish, offering a flavorful, coastal dining experience. The marinade, typically featuring garlic, lemon, and butter, is a characteristic touch that is shared across many regional variations.

Difference from Similar Dishes

While lobster tails are often served steamed, boiled, or broiled, grilling them provides a distinct smoky flavor and a slightly crispy texture on the outside, while maintaining the tender and juicy interior. This differs from boiling, where the lobster is submerged in water, potentially diluting some of the natural flavors. Grilled lobster tails often use marinades, which are less common in other cooking methods like steaming or boiling, thus allowing for more flavor to infuse into the meat. The grilling method also gives the lobster a signature char that makes it stand out from broiled or boiled lobster dishes.

Where It's Typically Served

Grilled lobster tails are often featured at upscale restaurants, especially those near coastal areas. They are a popular choice for special occasions like anniversaries, romantic dinners, or holidays. Whether served at seafood restaurants on the coast or as a backyard barbecue centerpiece, grilled lobster tails bring an air of sophistication to any meal. In some cultures, lobster is considered a celebratory dish, perfect for marking significant milestones or enjoying during festive seasons. Its also a common choice at luxury resorts, where guests can indulge in freshly prepared seafood by the ocean.

Interesting Facts

Lobster tails are known for their sweet, rich flavor, which is attributed to the high fat content in lobster meat. When grilled, the fat renders out, creating a crispy exterior while keeping the inside moist and tender.
In Maine, lobster is often sold live, and buyers can opt to have the lobster tail removed for grilling. This method ensures the freshest product possible for the grill.
Despite their association with luxury, lobsters were once so abundant that they were used as fertilizer in the early colonial days. They were seen as a nuisance rather than a delicacy.
Grilled lobster tails are sometimes paired with a variety of sauces, including garlic butter, lemon butter, or even spicy aioli, allowing for endless flavor combinations.

Conclusion

Grilled lobster tails are a perfect combination of luxury and simplicity. With just a few ingredients and minimal preparation, you can enjoy a restaurant-quality seafood dish right at home. Whether youre celebrating a special occasion or just want to indulge in something decadent, grilled lobster tails are sure to impress your guests and satisfy your taste buds.

FAQ about Grilled Lobster Tails Recipe

If you have leftover grilled lobster tails, store them in an airtight container in the refrigerator. They should be consumed within 2-3 days to ensure freshness. For longer storage, you can freeze the lobster tails in a freezer-safe bag or container for up to 2 months.

Yes, you can use frozen lobster tails, but be sure to thaw them completely before cooking. You can thaw them overnight in the refrigerator or quickly by placing them in a bowl of cold water for about 30 minutes.

Yes, you can substitute olive oil with other oils such as vegetable oil, avocado oil, or melted butter. However, olive oil is preferred for its flavor and health benefits.

Grilled lobster tails pair well with a variety of side dishes such as roasted vegetables, mashed potatoes, garlic bread, or a fresh salad. You could also serve them with a citrus-based dipping sauce or melted butter.

Lobster tails are fully cooked when the meat is opaque and firm to the touch. The internal temperature should reach 140°F (60°C). Be careful not to overcook them, as lobster can become tough and rubbery.

Yes, you can grill lobster tails without splitting the shell, but splitting them allows the marinade to penetrate the meat and helps them cook more evenly. If you don't want to split them, make sure to score the shell to help with cooking.

To reheat leftover lobster tails, the best method is to use gentle heat to avoid overcooking. You can reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or you can reheat them gently in a microwave for 1-2 minutes, depending on the size of the tails.

You can prepare the lobster tails ahead of time by marinating them in the refrigerator for up to 2 hours. However, it's best to cook them fresh to avoid overcooking during the marination process.

If the lobster meat sticks to the shell while grilling, it's often due to overcooking. To prevent this, monitor the cooking time closely and avoid cooking the lobster tails for more than the recommended 10 minutes. Basting frequently with marinade also helps to keep the meat from sticking.

Yes, this marinade can be used for other shellfish like shrimp or scallops. Adjust the cooking time according to the type of seafood you're using. Shrimp, for example, cooks much faster than lobster, so be sure to watch closely.

Comments

Kristin Roberts Powell

10/06/2025 01:52:54 PM

OMG! This was awesome. I wouldn't want Lobster any other way. Only one suggestion, I don't believe that the Lobster needs to cook 12 min. on the grill. It stuck to the shell and was difficult to remove. I should of taken them off earlier. My boyfriend and I rate our recipes and this one got an A+. We will make again for company or a party. A little expensive but well worth the money! Wait till the grocery store has a sale and stock up on these bad boys!

DrWhoToo

09/11/2017 02:07:38 AM

It was very simple to prepare and delicious! I did these on a stove-top griddle grill. I used kitchen shears to cut the shell and part way through lobster flesh. Brushed marinade on flesh and cooked flesh side down and then brushed on shell. Made sure to gently press flesh down for contact with griddle grill. Flipped to back of shell to gently cook lobster and then back again. Kept using some marinade to baste while cooking. Lobster easily came out of shell and didn't need butter. Used extra marinade to cook Tilapia filets as well! All were delicious!

Rich

02/19/2017 07:03:04 AM

Made the "sauce" almost exactly as written, but subbed a little butter in for part of the oil. This sauce is amazing, and is obviously what makes this recipe work. I used smaller (cheaper) tails, but made all the sauce. Used it to marinade the tails shortly before grilling and it was perfect to bring the meal together by dribbling some over the finished steak and asparagus. I cooked my tails just under 10 minutes and basted them very frequently...You cannot walk away from the grill while these are on. They turned out great! My daughter devoured her portion, and my wife said it was the best lobster she ever had (pretty good for $5 tails).

Lazy cook Jim

04/30/2016 01:23:56 PM

A few notes: 1. Prep time was 5 minutes including ransacking my pantry for the ingredients. 2. Skip the paprika - its not needed 3. Double the pepper 4. Cut the shells back and front but don't cut the meat. 5. 5-6 minutes on one side, flip and 2 more minutes. 10 minutes is more like shoe leather. And 5 is better than 6 for the 1st stage.

ejkreiner

05/16/2020 11:41:28 PM

Great Recipe. I grilled mine slightly differently by using direct and indirect heat. Place your coals to one side of the grill. I baste the lobster tails and grill, flesh down over the coal for 2-3 minutes. Then I flip them to the shell side off to the non-coal side for indirect heating. Baste them again and close the grill lid and allow to cook for another 5-6 minutes until the shells are red the the tail flesh is white and slightly firm. Remove from the grill and baste them one last time.

Jen Doll

05/28/2020 10:40:16 PM

I am not even a big fan of Lobster, but this has become our "special dinner" followed recipe exactly, as others have said, kind of butterfly the lobster for cooking all the way through and do like 3-4 min each side, till meat is white, starting with meat side down. Baste baste baste!! the more you baste the better it will taste!

FlashyAhi1918

04/05/2025 02:34:27 PM

I took the entire bottom membrane out and I mixed some butter with the oil. My lobsters were small, 4oz, cooked 3.5minutes flesh down and 3 minutes flesh up basting it. Amazing! Served with asparagus and a caprese salad.

Jonny Goouda

06/05/2015 05:10:59 PM

Perfect. Made it on our lava rock grill. I did add some herbs from our window garden - oregano, basil, thyme and rosemary. It came out moist and tender. Just make sure to keep basting it and not to over cook the tail or it will get rubbery.

La Toya Amos

06/24/2019 04:02:52 PM

This is absolutely the BEST recipe ever!! I BBQ lobster for the 1st time yesterday , found this recipe in a clutch and chile... it did NOT disappoint. I tasted the recipe as written and decided it needed just a little bit more to suit my taste. I added 1 tsp of onion powder, 1 tsp of Tony Chachere's, 1 tsp of Old Bay seasoning , and 1 tsp of lemon pepper seasoning to the mix to jazz it up. The base mix with my add on's made it BEYOND memorable. This is a great marinade for lobster, going to try this again using fish!! 15 min and basting on both sides and they came out PERFECT!!

NancyW

04/17/2017 02:09:03 PM

First time and everyone loved it. Let the tails sit in the marinate for 30 minutes before placing on grill

Tj Standridge

06/16/2016 01:15:27 AM

My fault most of it tasted like burnt hair, but the parts that didn't tasted amazing. Highly recommend wrapping them in foil if doing over an open flame. The hairs on the underside of the lobster tail taste and smell like our hair when it's burnt

Ricardo

09/01/2025 06:56:06 PM

None at all perfect

Lynn Caldwell

05/10/2025 02:20:13 AM

It was easy and the tails were delicious. I'm just cooking for me when I'm really tired and this was perfecto!

SandyStir7919

04/21/2025 03:36:04 AM

So easy and tasty!

Dennis Harris

10/26/2024 01:53:17 AM

Made it and felt like a culinary genius.

Bennett LaMarca

09/02/2024 11:05:22 PM

This was all good. Easy set up, quick cook, great flavor.

Gary Jones

03/29/2024 11:32:12 PM

Made it for dinner — everyone loved it.

EdgySage8252

01/08/2024 04:29:39 AM

Carl Angdahl First time grilling lobster. Followed recipe as written except I could only get 5oz lobsters. Cut the grill time to 3 minutes, flesh side down and 2 minutes after turning over once. Wifey was pleased. That was important.

Paul

10/22/2023 08:47:42 PM

Very good and simple. Instead of paprika, I used cayenne pepper. Paprika is like riding with training wheels :)

BubblyPasta5902

08/23/2022 09:50:40 PM

First off, thank you for not telling us your life story prior to hitting us up with the ingredients. Yeesh, talk about a pet peeve. Straight to business here.. I like it! As far as the food, the lobster came out delicious! I've done this several times now, and it's a great recipe.

Cook Time: 15 minutes

Grilled Lobster Tails Recipe