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? (8)

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

04.30.15

Rachel F

I followed this recipe last night for my boyfriends birthday dinner, and it was THE BEST lobster I have ever had, and I made it?! It blew my mind, and it was so easy! My boyfriend was also so very impressed! :)

Thank you for this, I will be eating lobster more often this summer! YUMMY!

04.30.15

Mike Lang

Hi Rachel - Wow! This is incredibly awesome! I'm so glad it worked so well for you and better yet, you have something more to grill this summer! Thanks for letting me know and before I forget, Happy Birthday to your boyfriend! His dinner must have been perfect!

Cheers!
Mike

03.29.15

Helen P

We bought lobster tails on a whim tonight, as they were on sale. As we've never cooked them at home, I consulted the internet, and this is one of the first links that came up. They were a little smaller than pictured, and I didn't have suitable fresh herbs, but they came out perfect! Thank you!

03.28.15

Mike Lang

Hi Helen - Thanks so much for letting us know! It sounds like you made them your own, which makes it even better!

Cheers!
Mike

03.08.15

Charles W

I've grilled lobster for years and It's never been really quite perfect. I used to hate it when the shell came out burnt and left black ash on the plate. Embarrassing, that was.This recipe worked perfectly and was the most delicious lobster I have ever grilled. I made the herb butter with the oregano and parsley growing in my garden adding only salt and black pepper. The cooking temperature and times worked perfectly. The recipe is so simple it must be called genius. Thank you!

03.07.15

Mike Lang

Charles - That is so awesome to hear, I really appreciate you letting me know. Lobster is definitely a treat. I hope you have continued success with it!

Thanks again..and grill on!
Mike

02.15.15

Carolina T

I followed this recipe. THE BEST LOBSTER IVE EVER HAD!! And it's the first time ive grilled anything.

02.14.15

Mike Lang

Thanks, Carolina, that is awesome to hear! Thanks for letting me know!

Mike

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