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Succulent Grilled Lobster Tail are way easier to prepare than you might think! Ready in under 30 minutes, these Cajun-seasoned lobster tails on the grill are irresistible. I'm excited to show you how to grill lobster tails. Perfect for pairing with steak for a surf and turf!
Jump to:
- Grilling Lobster Tails
- Grilled Lobster Tail Recipe Ingredients
- How to Grill Lobster Tails
- Grilled Lobster Tail Tips
- How to Butterfly Lobster Tails
- How to Grill Lobster Tails FAQ
- How to Thaw Lobster Tails
- How to Store Grilled Lobster Tails
- How to Reheat Grilled Lobster Tails
- What to Serve with Lobster Tails
- How to Use Lobster Shells
- Buttery Lobster Tails on the Grill
- Reviews
Grilling Lobster Tails
One of my fondest memories from when Ron and I were dating is when we went to dinner at one of our favorite steakhouses. It was the kind of special occasion date where we could afford to splurge a little for an indulgent meal, and I settled on surf and turf with buttery, luscious lobster tails.
Let me tell you, those lobster tails were unforgettable. I enjoyed them even more than the steak! Since then, lobster tails have been one of my favorite meals at home, especially on the grill.
There is nothing like grilled lobster tails. They're sweet and meaty but tender and so delicious you'll feel like eating at a fancy steakhouse. Grilling brings out its best flavor; you can prepare it side-by-side with steak on the grill for an exceptional meal.
If you're worried about preparing lobster tail for grilling or just aren't sure about the timing or seasoning, my lobster tail recipe is for you! I'm excited to show you how to cook lobster tails perfectly. There's nothing to be intimidated about, so let's get cooking!
Grilled Lobster Tail Recipe Ingredients
- Lobster tails
- Melted Butter, unsalted
- Cajun seasoning
- Fresh Parsley
- Kosher salt and black pepper to taste (optional)
- Lemon wedges for garnish (optional)
All you need for gorgeous grilled lobster tails are four simple ingredients: the lobster, butter, Cajun seasoning mix, and parsley.
If you'd like to try another type of seasoning, use a mixture of dried or fresh rosemary, thyme, sage, and parsley. You can also make this into a garlic butter lobster tail recipe.
How to Grill Lobster Tails
- Melt unsalted butter in a small bowl. Mix in Cajun seasoning and parsley.
- Generously coat the tails with half of the mixture. Set the remaining half of the sauce aside for later.
- Heat the gas grill to medium-high heat. Place the tails on indirect heat for 10-15 minutes. The internal temperature must reach 140°F, so use a grilling thermometer to check the lobster meat before removing it from the grill.
- Once the lobsters are finished cooking, top with the remaining butter mixture and serve. I love serving it with garlic butter dipping sauce.
And don't forget: for serving lobster tail, pair it with Grilled Filet Mignon for a super special treat!
Grilled Lobster Tail Tips
- The internal temperature must reach 140°F. Be careful not to overcook them, or the meat will become rubbery.
- If you struggle with prepping the shell, you can cut a small channel out of the flesh side on top to make it easier to pull out the meat.
- Or, altogether, remove the bottom of the shell, pull the flesh all of the way out, then flip it over to place it back in the shell. This creates a "boat" for the lobster to cook and absorb more buttery flavor.
- Remove the Maine lobster from the refrigerator 20 minutes before cooking to bring it closer to room temperature. It is easier to work this way.
How to Butterfly Lobster Tails
- Using kitchen shears, cut straight down the center of the shell to the tail using sharp kitchen scissors, stopping just before the fins. Release the lobster from the shell using your finger or a small utensil.
- Gently pull the lobster up through the top of lobster shell so it rests puffed out on top of the shell.
How to Grill Lobster Tails FAQ
The lobster tail takes approximately 10 to 15 minutes to grill. The internal temperature should reach 140°F without overcooking the meat.
You should always use a meat thermometer to check the internal temperature of the meat to avoid overcooking it. Generally speaking, however, the lobster will become opaque and firm when cooked through.
Split the lobster tails to prepare them before cooking unless you're boiling the meat. This will give you the best presentation and allow the tails to cook properly. The only method not requiring you to split lobster tail before cooking is boiling.
How to Thaw Lobster Tails
Place the tails in a large bowl in the refrigerator for up to 24 hours. The frozen lobster tails should be thawed and ready to be grilled. DO NOT thaw lobsters on the countertops.
How to Store Grilled Lobster Tails
- Allow the grilled lobster tails to cool down.
- Store them in an airtight container or a resealable plastic bag in the refrigerator.
- Use within 2-3 days.
How to Reheat Grilled Lobster Tails
- Place lobster tails in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap, leaving a vent.
- The microwave should be on low or 50% power for 30-45 seconds per tail.
- Check for doneness and adjust time if needed.
- Enjoy with your garlic herb butter sauce.
What to Serve with Lobster Tails
How to Use Lobster Shells
Don't toss your leftover shells! You can use them to make a luscious Lobster Stock! Then, see my guide on How to Make Crab Legs!
If you enjoyed the recipe, leave a comment and a rating below!
Buttery Lobster Tails on the Grill
Ingredients
- 2 8-ounce Lobster Tails
- 4 Tablespoons unsalted butter
- 1 teaspoon cajun seasoning
- 1 teaspoon parsley - freshly chopped
Instructions
- Cut straight down the top of the shell to the tail using sharp kitchen scissors, stopping just before the fins. Using your finger or a small utensil, release the lobster from the shell.2 8-ounce Lobster Tails
- Gently pull the lobster up through the top so it rests puffed out on top of the shell.
- Melt unsalted butter in a small bowl. Mix in Cajun seasoning and parsley.4 Tablespoons unsalted butter,1 teaspoon cajun seasoning,1 teaspoon parsley
- Generously coat the tails with half of the mixture. Set the remaining half of the sauce aside for later.
- Heat grill to medium high heat. Place the tails on indirect heat for 10-15 minutes. The internal temperature must reach 140°F, so use a grilling thermometer to check the meat before removing it from the grill.
- Once the lobsters are finished cooking, top with the remaining butter mixture, and serve.
Notes
- The internal temperature must reach 140°F. Be careful not to overcook them, or the meat will become rubbery.
- If you struggle with prepping the shell, you can cut a small channel out of the top to make it easier to pull out the meat.
- Or, completely remove the bottom of the shell, pull the flesh all of the way out, then flip it over to place it back in the shell. This creates a "boat" for the lobster to cook in and absorb more buttery flavor.
- Remove the lobster from the refrigerator 20 minutes before cooking to bring it closer to room temperature. It is easier to work with this way.
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