Grilled Lobster Tails

Grilled Lobster Tails

Lobster is decadent, it is expensive, and whenever I order it out, which is rare anymore, I’m disappointed.  How do I guarantee a great lobster dinner?  Easy.  I make it myself.

My wife, Zoë, has this “thing” about me killing dinner in the house.  For that matter, the backyard is off limits too.  With these caveats in play, I always opt for the lobster tail.  Less mess, no fuss, and I can mostly guarantee to coming home and finding my key still works in the backdoor.

There are several different ways to prep a lobster tail for the grill: the soft tissue underneath the “tail” shell can be removed or the tail can be cut completely in half.

There is also a third way, which is a variation of the two.

Cut the shell with a pair of kitchen shears, but go no further than the tail.  With a knife, split the meat along the same path as the shell cut line, being careful not to slice all the way through the lobster.

Open the lobster like a book.  The remaining soft membrane will keep the sections intact while exposing the meat.

Lobster is grilled over direct medium heat.  Rub the flesh with olive oil and season with salt and pepper.

Grill flesh side down for approximately 5-7 minutes, then flip. Figure another 4-5 minutes after you flip the tail. I am using 6-8oz tails here. 



Finish cooking flesh side up, still over direct heat.

At this point, it’s a great idea to baste the lobster with a herb butter mixture.

The lobster is done when its internal temperature, checked by an instant read thermometer, reaches 135 F.

There you have it, a seafood extravaganza.  

For more tips check out my other blog post on grilling lobster tails.

What are your thoughts? (14)

02.20.17

R K

Had some nice weather in Green Bay this past weekend, so I decided to try this. Put three 5 ounce tails on the grill along with a 30 ounce bone in rib-eye (belated Valentine's dinner).

Couldn't have turned out better! Temp on the rails got away from me a bit (145 degrees), but they were still delicious.

THANK YOU Weber for making me look like a rock star.

02.14.17

Lynn M

We love to grill lobster tails on our Weber. We always use Weber's Tangerine Lobster Tail recipe and they always turn out perfect.

02.14.17

Mike Lang

Hi Lynn - We love to hear that! Thanks for sharing!!

Mike

12.29.16

Fred H

Nobody mentioned that it has to have lemon juice in the dipping butter.

12.29.16

Mike Lang

Hi Fred -

There is nothing wrong with lemon juice, that's for sure!

Cheers!
Mike

12.29.16

Donald M

Mike,

Here in Pittsburgh I grill lobster tails all year no matter how cold it is as they are heavily requested. I just made them on Christmas for the family and the tails are always praised. I cook them a much shorter time to prevent any toughness in the tail meat. I let the tails sit out about a 1/2 hour and lightly coat with olive oil, kosher salt, pepper etc. I make sure the grill is super hot and cook flesh side down 3 minutes then 2 minutes flesh side up. I get great grill marks on them and when flesh side up they seem to steam in their own shell. They com eout perfeclty white, tender and never tough, no has there evr been a hint of under cooking. I use 10-12 oz tails.

Thanks for all the tips and recipes. Don M.

12.29.16

Mike Lang

Hi Don -

It sounds like I need to be in Pittsburg! With such demand for your lobster tails, I would say your process is perfected. It certainly sounds fantastic!

I'm also glad to hear you are a 365 griller. There is no other way!

Cheers & thanks!
Mike

06.09.16

Clint C

Mike, I live in New England lobsterland and wonder if you can tell me how to grill a whole lobster. I'd split the tail as you have instructed in your other blog but question if the claws and knuckles can be done at the same time. Thanks, Clint

06.09.16

Mike Lang

Hi Clint -

Boy, you are lucky!! Grilling whole lobster is very similar to just the tail. With a sharp knife, split the entire lobster and then remove the small sac by the head, the green tomalley (which is the liver & pancreas), and the black vein from the tail. Grill the halves like you would the tail, keeping in mind the tail will take the longest to cook.

Good luck & happy grilling!!
Mike

05.09.16

Tyler K

My wife and I are usually very "traditionalist" when it comes to lobster. Simple boil with a dash of vermouth in the water, and consuming the entire lobster, including the stuff most people refuse to consider.

Tonight, for Mother's Day dinner, I snagged some 6oz tails for $4.99/ea and cooked them exactly like you said. Olive oil, some fancy Black Truffle Sea Salt, fresh ground pepper, clarified butter with herbs, paired with a fine Rosé and she said it was the best lobster tail she'd ever had.

Thanks so much for posting this, it really made our night even more special.

05.08.16

Mike Lang

Hi Tyler -

Wow...thank you so much. I'm usually happy if dinner was a success. The fact you both already enjoy good lobster and were able to take this and make it part of a very special Mother's Day makes me smile even more. You certainly crafted the perfect meal! Thanks for letting us know!

Cheers!
Mike

01.11.16

Mark K

Cooked these up tonight. My wife's uncle came home with three lobster tails the other day. I'd never grilled them before. Was WONDERFUL! Thanks for the tips!

01.10.16

Mike Lang

Hi Mark - Wow, you've got quite an uncle! I'm so glad to have helped out and you had success! That's fantastic!

Cheers!
Mike

01.01.16

William D

I own 4 Weber grills & my only comment would be that you should have stated approx. what size tails you were using. Also a side recipe telling people how to clarify their butter. That's such an important step if you want to eat the very best Lobster! Grill on!!!

01.01.16

Mike Lang

Hi William!

I like the size of your Weber "fleet!" Great suggestion on the tail, figure each is about 6-8 ounces. For clarified butter, melt butter in a small saucepan over low heat until the butter separates. Foam rises to the top and solids settle to the bottom. Skim off the foam and retain the "clarified" butter in the pan. You are right! butter makes the lobster!!

Cheers!
Mike

01.01.16

MARK S

Simple, but delicious. I purchased smaller tails and prepared them exactly as the recipe directs. Kept them on 5 minutes on the meat side and about 4 minutes on the other side. Used the butter mix that another contributor suggested (oregano and parsley). We have had lobster on cruises, but my wife says these were the best she has had.

12.31.15

Mike Lang

Hi Mark -

Thanks for letting me know how they turned out! I firmly believe everything is better at home on the grill! I'm glad your wife agreed with your excellent work!!

Cheers!
Mike

12.09.15

Dane S

"Finish cooking flesh side up"

.. any hint as to the time? Is that another 5-7 mins on the other side or less perhaps?

"The lobster is done when its internal temperature, checked by an instant read thermometer, reaches 135 F."

I understand you mention the temp, which is great but also not always the easiest to get with accuracy on small or thin items in my experience. I wish you would leave a hint as to approximately how much time for the flesh-side-up part.

Thank you very much for the recipe and instructions though, I'm about to use it and it looks delicious! Just thought I'd mention something I found confusing about your instructions. Thanks!

12.08.15

Mike Lang

Hi Dane -

Great question...and sorry you had to go digging for it! Figure another 4-5 minutes after you flip the tail. You are absolutely right, temperature is key, but the time helps to get in the ballpark.

Thanks for the tip!

Mike

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