Who Knew Grilling Tender, Buttery Lobster Tails Was THIS Easy!? 🤯
This summer, I’ve been all about learning how to grill seafood to perfection—from Fuss-Free Salmon Fillets with Crispy Skin to succulent lobster.
I’ll be honest—grilling delicate proteins has always intimidated me. When I started testing this grilled lobster tail recipe, I was sure it would overcook, stick to the grates, or fall apart—what a nightmare! 😰
But in reality, grilling lobster tails is SO STINKING EASY! The hard shell protects the tender meat from the hot grill, preventing sticking and keeping it super juicy.
With such sweet, tender seafood, there’s no need for any fancy seasonings. Inspired by Connecticut-style lobster rolls, famous for being served warm and dunked in melted butter, I baste my grilled lobster tails with lemon garlic butter as they cook.
And as far as summer entertaining goes, I honestly can’t think of anything more impressive than serving guests perfectly cooked lobster. This recipe will make you feel like a rockstar behind the grill—and no one needs to know how easy it was. 😉
🦞 Love Lobster? ⇢ You’ll be obsessed with my lobster roll-inspired Lobster Salad with Old Bay Buttermilk Dressing and this cozy Seafood Pot Pie. Both easy recipes celebrate the shellfish’s delicate, sweet flavor.
How to Prepare Lobster Tails for Grilling
Fresh lobster is a true summer treasure! 🦞 Fishermen in New England coastal states like Massachusetts, Connecticut, and Maine catch fresh lobster in July and August.
If you live near the coast, summer lobster is easier to find than here in Minnesota. I usually buy frozen lobster tails from my local seafood market and thaw them overnight before grilling. Check the Recipe Notes below for sourcing tips!
The key to preparing lobster tails for the grill is cracking open the shell to reveal the delicate, sweet meat. This allows you to baste the meat with LOTS of butter while it cooks. 🤤
Be sure to leave most of the shell intact—it acts as a natural vessel to hold the meat and protect it from the hot grill grates.
How to crack lobster tails open—3 easy steps:
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Buy Now → The Best Way to Cook Lobster Tails on the Grill – Basted with Lots and Lots of Butter!
Learning how to grill lobster tails is easier than you’d think, thanks to the hard shell that keeps the meat juicy and tender. The grill adds a delicate smokiness, and you’ll baste the meat with lemon garlic butter—just enough flavor while letting the lobster stay the star.
Preheat the grill for medium-high direct heat grilling, about 450-500 degrees. Prepare the lemon garlic butter while you wait. Steep finely chopped garlic and fresh lemon zest in warm, melted butter.
Place the lobster tails on the grill with the cut side facing up, then close the lid and cook for about 5 minutes*. Why? The shell protects the delicate lobster meat as it turns tender, juicy, and lightly perfumed with smoke.
Use a pastry brush to generously baste the sweet lobster meat with lemon garlic butter—don’t hold back! Flip the lobster tails over so the cut side is down, close the lid, and cook for another 5 minutes*. Finish with another slather of butter before removing from the grill.
*Grilled Lobster Tail Temperature and Doneness
My rule of thumb is grilling lobster for about 1 minute per side per ounce (so a 4 oz lobster tail takes 4 minutes per side or about 8 minutes total). But it’s always best to use an instant-read thermometer. Aim for an internal temp of 135-140 degrees F and do not overcook – no one wants dry, rubbery lobster. 🙅🏻♀️
I tested this grilled lobster tail recipe with 4-6 oz tails and found they took less than 10 minutes to cook. If you use larger or smaller lobster tails, grilling time will vary.
Serving Suggestions
Enjoy with fresh, summery sides like a Fresh Mixed Greens Salad or Shaved Zucchini Salad.
Since the grill is already fired up, you can also whip up a Chopped Grilled Vegetable Salad or a simple side of Grilled Potato Wedges (season them with Old Bay for a fun coastal twist!).
🤵🏻♀️ Next-Level Fancy: Make it Surf and Turf! 🦞🥩 For an extra special dinner or date night at home, serve your easy grilled lobster tails alongside my Seriously Perfect Grilled Steak, which is guaranteed tender and basted with garlic herb butter. A fancy-feeling meal you can totally make at home!
I can’t wait for you to try this 4-Ingredient Grilled Lobster Tail recipe! It completely changed my perspective on grilling seafood. Turns out it’s pretty easy to make juicy, tender, perfectly cooked lobster in your backyard! 💁🏻♀️
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy grilling!
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The Easiest 4-Ingredient Grilled Lobster Tails with Lemon Garlic Butter
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dishes, Seafood Recipes
- Method: Grilling & Smoking
- Cuisine: American
Description
Learning how to grill lobster tails is easier than you might think, and these 4-Ingredient Grilled Lobster Tails with Lemon Garlic Butter are the best place to start!
Grilling lobster tails in the shell keeps the delicate meat juicy and succulent as it’s perfumed with smoke and slathered with lemon garlic butter, a delicious finishing touch inspired by Connecticut-style warm lobster rolls.
Serve with fresh chives and grilled lemons for the easiest, most impressive summer dinner—ready in 25 minutes, tops!
Ingredients
- four 4–6 ounce lobster tails, thawed from frozen (see Recipe Notes)
- ½ cup unsalted butter
- 2 cloves garlic, finely chopped or grated
- 1 lemon, zested
- kosher salt and ground black pepper, to season
- for serving, as desired: grilled lemon wedges, finely chopped fresh chives, etc.
Instructions
- Preheat the grill: Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface with a wire brush.
- Prepare the lobster tails: First, crack the shells open: use sharp kitchen shears to snip down the center of the lobster tail through the top shell to the fin – you should only cut through the shell, leave the meat and fin intact. Crack the lobster tail open like a book to reveal the meat inside – this can be a little tricky since the shell is sharp, so you may find it helpful to crack the bottom shell before spreading the top shell open. Once the lobster tail is split open, use your fingers to gently separate the meat from the shell. Season the meat with a good pinch of kosher salt. Set aside.
- Prepare the lemon garlic butter: Meanwhile, as the grill preheats, prepare the butter. Place the butter in a small skillet over medium-high heat. Once melted, add the garlic and lemon zest. Season with ½ teaspoon kosher salt and ground black pepper as desired. Cook 1-2 minutes longer, stirring constantly, until the butter is fragrant. Remove from the heat and set aside.
- Grill the lobster tails: Place the prepared lobster tails on the preheated grill, cut side facing up. Close the lid and grill 4-6 minutes*. Generously baste the lobster meat with lemon garlic butter, then use grill tongs to flip the lobster tails, cut side facing down. Close the lid and grill 4-6 minutes* longer, or until an instant-read thermometer inserted into the center of the meat registers an internal temperature of 135-140 degrees F. Flip the cooked lobster tails over, baste once more with butter, and transfer to a plate or small baking sheet. *Note: Grill times vary based on lobster tail size. Through testing, I found a good rule of thumb to be cooking the lobster just shy of 1 minute per side per ounce, i.e. grilling a 4-ounce lobster tail for about 4 minutes per side (a little less than 8 minutes total).
- Serve: Just before serving, baste the lobster tails one last time with lemon garlic butter. Finish with a sprinkle of finely chopped fresh chives and serve with grilled lemon wedges. Enjoy!
Notes
- Lobster tails: Unless you live on the coast where fresh lobster is accessible, you lobster tails will most likely be sold frozen. The best way to thaw frozen lobster tail is to place them in the refrigerator overnight. If you need a faster method, pop them in a zip-top bag and submerge the bag in cool water. The steady, cool temperature of the water creates a controlled environment for the frozen lobster to come up to room temperature. Refresh the water every 10 minutes or so, until the lobster tails are completely thawed – 25-30 minutes, tops!
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