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Succulent Grilled Lobster Tails are way easier to prepare than you might think! Ready in under 30 minutes, these Cajun-seasoned lobster tails on the grill are totally irresistible. Perfect for pairing with steak for a surf and turf!
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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 at the time. It was the kind of special occasion date where we could afford to splurge a little to have an indulgent meal, and I settled on surf and turf with buttery, luscious lobster tails.
Let me tell you, those lobster tails were totally unforgettable. I enjoyed them even more than the steak! Ever since then, lobster tails have been one of my favorite meals to prepare 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 just like you’re eating at a fancy steakhouse. Grilling brings out their best flavor, and best of all, you can prepare it side-by-side with steak on the grill for a truly special meal.
If you’re worried about preparing lobster tail for grilling, or just aren’t sure about the timing or seasoning, my grilled lobster tail recipe is for you! There’s nothing to be intimidated about, so let’s get cooking!
Grilled Lobster Tail Ingredients
- Lobster tails
- Butter, unsalted
- Cajun seasoning
- Parsley, fresh
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.
Preparing Lobster Tail for Grilling
- 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.
- Gently pull the lobster up through the top so it rests puffed out on top of the shell.
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 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.
Tips to Grill Lobster Tail
- 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.
Lobster Tail on Grill FAQ
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 that does not require you to split lobster tail before cooking is boiling.
Seafood Recipes
And don’t forget: for serving lobster tail, pair it with Grilled Filet Mignon for a super special treat!
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📋 Recipe
Grilled Lobster Tails
Equipment
- gas or charcoal grill
- Small bowl
- kitchen scissors
Ingredients
- 2 8-ounce Lobster Tails
- 4 Tablespoons unsalted butter
- 1 teaspoon cajun seasoning
- 1 teaspoon parsley freshly chopped
See our Cooking Conversions Chart for help converting measurements!
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.
Let us know what you think or ask a question about the recipe!