Grilled Lobster Tails

While grilling lobster tails be sure to watch them very carefully. You want to cook them until the meat is opaque in color.

On our grill 10 minutes was just right, but grills vary in temperature and of course lobster tails vary in size depending on what your fishmonger has available.

Tip: This marinade tastes great on other types of seafood such as shrimps or scallops, so if you’re grilling some of those along with the lobster add another ¼ cup of olive oil to the marinade.

For this lobster tail recipe you will need:

1 tablespoon lemon juice

1/4 cup olive oil

1 teaspoon salt

1 teaspoon smoked paprika

1/8 teaspoon white pepper

1/8 teaspoon garlic powder

2 (10 ounce) lobster tails

Melted Butter for dipping (optional)

Fresh parsley sprigs (optional)

Lemon wedges


Preheat grill for high heat.

Add lemon juice into a small bowl and slowly whisk in olive oil.

Whisk in salt, paprika, white pepper, and garlic powder.

Preparing lobster tails or How to butterfly lobster tail:

Using kitchen shears or a large knife split lobster tails lengthwise down the back, cutting to but not through the meat.

Press shell open.

Pull lobster meat out, and arrange it on top of the shell.

To prevent the tail from curling thread a skewer through the meat to keep it flat on the grill. (If using wooden skewers soak them for 30 minutes beforehand.)

Brush lobster meat with marinade.

How to grill lobster tails:

Lightly oil grill grate.

Place tails, flesh side down, on preheated grill.

Cook for approximately 10 minutes, flipping once, and basting frequently with marinade.

Lobster is done when opaque and firm to the touch.

If you wish serve with melted butter and sprigs of fresh parsley and lemon wedges.

This grilled lobster tail recipe serves 2

Like grilled lobster tails? Check out more seafood recipes…