This post may contain affiliate links. Please read our disclosure policy.
Grilled lobster tail is easier than it looks and cooks in minutes once it hits the grill. This easy grilled lobster tails recipe uses a quick par-boil, a hot grill, and savory garlic butter for sweet, tender lobster meat that feels restaurant-worthy without being fussy.
Table of Contents
- Kellie’s Note You’re My Lobster
- Ingredients for Grilled Lobster Tail
- Fresh vs. Frozen Lobster Tails
- How to Grill Lobster Tails
- How Long to Grill Lobster Tails
- How to Know When Lobster Tail Is Done
- How to Thaw Frozen Lobster Tail
- Optional Butterfly Method
- Kellie’s Tips for Juicy Grilled Lobster Tails
- Lobster Tail Variations
- What To Serve With Grilled Lobster
- Storage, Freezing, and Reheating
- More Easy Lobster Recipes
- Grilled Lobster Tail Recipe
Kellie’s Note
You’re My Lobster
Lazy summer days have begun here even though summer hasn’t officially started. We’re already diving deep into all the seafood dinners because when you live on the east coast, you can really get some of the freshest seafood around just about anytime of the season.
Making any type of seafood on the grill is almost totally mess-free and super quick,especially my favorite Grilled Lobster Tail recipe! This easy dinner comes together quickly and can be on the table in under 30 minutes.
What really makes these Grilled Lobster Tails really amazing is the rich garlic butter sauce which pairs perfectly with the sweet lobster meat. It’s insanely easy to make in about 5 minutes, too, making this a fabulous dinner for summer.
The key is not overcooking the lobster. Grill just until the meat is opaque, no longer translucent, and reaches 135°F–140°F on an instant-read thermometer. Serve with extra garlic butter and lemon wedges for a simple summer dinner that feels extra special.
Ingredients for Grilled Lobster Tail
- Lobster tails: Fresh or frozen lobster tails both work. If using frozen lobster tails, thaw them completely before grilling.
- Olive oil: Helps prevent sticking and gives the lobster light browning on the grill.
- Butter: Use unsalted butter if possible so you can control the seasoning in the garlic butter sauce.
- Garlic: Fresh minced garlic gives the butter sauce the best flavor.
- Fresh herbs: Parsley and chives add color and freshness.
- Salt and pepper: Keep the seasoning simple so the sweet lobster meat stays the star.
- Lemon: Optional, but highly recommended for serving. A squeeze of fresh lemon balances the rich garlic butter.
Fresh vs. Frozen Lobster Tails
Fresh lobster tails are wonderful when you can find them, but frozen lobster tails are convenient, easy to keep on hand, and usually work beautifully for grilling.
If buying frozen lobster tails, look for tails that are tightly packaged without large ice crystals, freezer burn, or a strong fishy smell. Smaller lobster tails often cook more evenly and stay tender, while very large lobster tails may need a few extra minutes on the grill.
For the best texture, thaw frozen lobster tails completely before cooking.
How to Grill Lobster Tails
- Par-boil the lobster tails. Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 3 minutes.
- Cool slightly. Transfer the lobster tails to a plate and let them cool just until they are easy to handle.
- Cut the tails. Use a sharp knife to carefully cut each lobster tail in half lengthwise.
- Season. Brush the lobster meat with olive oil, then season with salt and pepper.
- Preheat the grill. Heat the grill to medium-high heat, about 400°F–450°F.
- Grill shell-side down. Place the lobster tails on the grill, shell-side down, and cook for 3–4 minutes.
- Flip and finish. Flip the lobster tails and grill for another 3–4 minutes, or until the meat is opaque and reaches 135°F–140°F.
- Add garlic butter. Drizzle the grilled lobster tails with garlic butter and sprinkle with fresh parsley or chives.
- Serve immediately. Serve hot with lemon wedges and extra garlic butter for dipping.
How Long to Grill Lobster Tails
Grill time depends on the size of each lobster tail. As a general rule, plan on about 60–75 seconds total cooking time per ounce of each individual lobster tail.
- 4-ounce lobster tails: about 5–6 minutes total
- 6-ounce lobster tails: about 6–8 minutes total
- 8-ounce lobster tails: about 8–10 minutes total
- 10-ounce lobster tails: about 10–12 minutes total
Because lobster cooks quickly, use the timing as a guide and rely on visual cues and temperature for the best results.
How to Know When Lobster Tail Is Done
Grilled lobster tail is done when the meat is white, opaque, and no longer translucent. The shell will be bright red, and the meat should look tender and juicy.
For the best results, use an instant-read thermometer. Lobster tail is ready when the thickest part of the meat reaches 135°F–140°F. Be careful not to overcook it, because lobster can become dry and rubbery very quickly.
How to Thaw Frozen Lobster Tail
If you’re going to grill frozen lobster tails, you will first need to thaw them.
- Place the lobster tails in a zip top bag and seal it shut, pressing out the air to kind of make a vacuum seal bag without the vacuum. By placing your lobster tails in a bag to thaw, you will help keep them from getting water logged which diminishes the flavor.
- Fill a bowl with cold water and place the bag with the lobster tails in the water.
- Allow the tails to thaw completely, this will take approximately 1 hour. You can flip the lobster tails over every 15-20 minutes to help speed up the thawing process.
If you would prefer not to cook your lobster tails ahead of time and are looking for instructions on how to butterfly a lobster tail, this video is super helpful. You can then place your lobster tails on the grill shell side down and grill over low heat with the grill lid closed until the lobster meat is cooked all the way through.
Either method works well and is the best way to cook a frozen lobster tail, by far! You get the nice char from the grill with the sweet, buttery lobster meat…it really is a treat for your mouth!
Optional Butterfly Method
If you prefer not to par-boil the lobster tails first, you can butterfly them before grilling.
- Use sharp kitchen shears to cut down the top center of each lobster shell, stopping before the tail fin.
- Gently loosen the meat from the shell with your fingers, keeping the meat attached at the base.
- Brush the lobster meat with olive oil.
- Season with salt and pepper.
- Grill over medium heat until the meat is opaque and reaches 135°F–140°F.
- Brush with garlic butter before serving.
This method keeps the shell intact so it can help protect the delicate lobster meat from the heat of the grill.
Kellie’s Tips for Juicy Grilled Lobster Tails
- Use smaller tails when possible. Smaller lobster tails tend to cook more evenly and stay tender.
- Do not walk away from the grill. Lobster cooks quickly and can overcook in just a minute or two.
- Use a thermometer. Pull the lobster from the grill when it reaches 135°F–140°F.
- Keep the shell on. The shell helps protect the delicate meat from direct heat.
- Add garlic butter near the end. Butter and garlic can burn over high heat, so drizzle or brush it on after grilling or during the final minutes.
- Serve right away. Lobster tastes best hot off the grill with extra garlic butter.
Lobster Tail Variations
- Lemon Garlic Butter: Add lemon zest and a squeeze of fresh lemon juice to the melted garlic butter.
- Spicy Garlic Butter: Add a pinch of cayenne pepper or crushed red pepper flakes.
- Herb Butter: Swap the parsley or chives for tarragon, thyme, cilantro, or basil.
- Smoky Garlic Butter: Add a pinch of smoked paprika.
- Surf and Turf: Serve the grilled lobster tails with steak for a special dinner.
What To Serve With Grilled Lobster
Grilled lobster tails are rich, buttery, and perfect with simple summer side dishes. Serve them with:
- Easy Classic Coleslaw
- Basil Parmesan Corn on the Cob
- Easy German Potato Salad
- Mediterranean Chickpea Salad
- Perfect Grilled Filet Mignon for surf and turf
- The Best Way to Cook Corn on the Cob
- Easy Grilled Garlic Potatoes in Foil
Storage, Freezing, and Reheating
Grilled lobster tails are best served right away, but leftovers can be stored and reheated gently.
- To store: Remove the lobster meat from the shell and place it in an airtight container in the refrigerator for up to 3 days.
- To freeze: Wrap cooked lobster meat tightly and freeze for up to 3 months.
- To reheat: Warm gently in a covered skillet, on a low grill, or in a 350°F oven just until heated through.
- Avoid the microwave: Microwaving can make lobster dry and rubbery.
If you have leftover lobster meat, it is also delicious in lobster rolls, lobster salad, lobster pasta, lobster mac and cheese, or lobster bisque.
More Easy Lobster Recipes
- The Very Best Lobster Roll (Classic New England Style)
- Super easy Lobster Mac and Cheese
- Rich and creamy Lobster Bisque
- Lobster Corn Chowder
- Simple to make Lobster Pasta Salad
- Easy Lobster Arancini
Want to see what else we’re cooking up? Be sure to follow us over on Instagram!
Grilled Lobster Tail Recipe
Equipment
- grill
- stock pot
- tongs
- chef's knife
- cutting board
Ingredients
- 4 frozen lobster tails, thawed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Lemon wedges, for serving, optional
Instructions
- Bring a large pot of salted water to a boil.
- Add the lobster tails and cook for 3 minutes.
- Transfer the lobster tails to a plate and cool just until easy to handle.
- Using a sharp knife, carefully cut each lobster tail in half lengthwise.
- Brush the lobster meat with olive oil and season with salt and pepper.
- Preheat the grill to medium-high heat, about 400°F–450°F.
- Place the lobster tails on the grill, shell-side down. Grill for 3–4 minutes.
- Flip the lobster tails and grill for another 3–4 minutes, or until the meat is opaque and reaches 135°F–140°F.
- While the lobster grills, melt the butter in a small saucepan. Stir in the garlic and cook for 1–2 minutes, just until fragrant. Stir in the parsley and chives.
- Drizzle the garlic butter over the grilled lobster tails and serve immediately with lemon wedges, if desired.
Notes
- Lobster cooks quickly, so watch it closely once it hits the grill.
- For the juiciest lobster, remove it from the grill when the meat reaches 135°F–140°F.
- Larger lobster tails may need a few extra minutes of grilling time.
- If using frozen lobster tails, thaw them completely before cooking.
- Store leftover lobster meat in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a covered skillet, on a low grill, or in a 350°F oven just until warmed through.
- Avoid microwaving, which can make lobster dry and rubbery.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The meat should be white, opaque, and no longer translucent. The shell will turn bright red, and the lobster meat should be tender and juicy.
Rubbery lobster is usually overcooked. Lobster cooks quickly, so remove it from the grill as soon as it reaches 135°F–140°F.
Yes. You can butterfly raw, thawed lobster tails and grill them directly. Keep the shell on to protect the meat and cook until the lobster is opaque and reaches 135°F–140°F.
Lobster is best served right after grilling. To save time, thaw and prep the lobster tails ahead, then grill just before serving.
Yes. Double the ingredients as needed, but base the grill time on the size of each lobster tail, not the total number of tails.
Yes. Preheat a grill pan over medium-high heat and cook the lobster tails until the meat is opaque and reaches 135°F–140°F.
this is amazing
Thank you! So glad you enjoyed it!