Grilled Lobster Tail – surprisingly easy grilled lobster recipe with juicy, tender and flavorful meat in every bite. You don’t need to order one at a restaurant to experience fancy seafood meal. Perfect for all occasions or a dinner-date-night at home on Father’s Day!
Who would have thought that grilling lobster tails would be this easy? Granted that you would be working on frozen lobster tails instead of the live ones, this seafood recipe here is probably the easiest one you’ll ever make. A far too convenient and delicious meal that will inspire you to fire up the grill more too often this summer season.
How to Cook Lobster Tail
If you’e starting this recipe with live lobster, you have to take an extra step in killing it first by parboiling. Lobster experts would suggest that the best way to knock down those lobster is to immerse their head first into a pot of boiling water after freezing them for 30-60 minutes. Although killing the lobster by the head is what most of us are accustomed to, this method though will cause the lobster’s version of blood to drain into the cooking liquid which affects the flavor of the lobster meat.
Boiling a Lobster Tail
One popular option to cook lobster is boiling. All you have to do is bring the salted pot to boil (about 1/4 cupquarter of salt per quart of water) and cook for 15 minutes – 20 minutes depending on its thickness.
Steaming a Lobster Tail
This is a great option if you want to enjoy the natural lobster flavor ’cause steaming doesn’t impart any additional flavor no matter how much you salt the water. To steam a lobster, simply place the lobster in a steamer basket and steam for about 18-20 minutes for a 1 1/4 – 1 1/2 pound lobster. You’ll know when it’s already cooked when it’s bright red. And watch out the water, add more if needed and make sure it doesn’t boil away.
Grilling a Lobster Tail
My favorite method of cooking a lobster. All you have to do is cut up the lobster shells to expose the meat and brush or rub the lobster meat with your choice of seasonings. You have to wrap it in a plastic wrap though before grilling and place in the fridge for about 25-30 minutes to allow the flavors to meld in. Then grill the lobster with the meat side down on a preheated grill for 8-10 minutes or until the meat turns pink and opaque. And another 3-5 minutes grilling time on the other side.
How to Prepare Lobster Tails for Grilling
I know you’re a little excited now knowing this fancy seafood meal is so easy to prepare. But before you fire up the grill, take the time to know these ones below:
- First things first, you have to cook a live lobster the same day you get it.
- Do not buy a a whole dead lobster as it decomposes rapidly causing the meat to be off. Frozen lobster tail is fine to work on though, but skip the frozen whole uncooked lobster.
- Split the lobster tails in half using a kitchen sear or scissors (see instructions in the recipe box).
- Pat the lobster tails dry before you brush it with your flavorings.
- And last but not the least, if you see that the lobster tails curl when grilling, insert a metal skewer the length of the tail to keep it straight.
How Long to Grill Lobster Tails
It won’t take that long to grill some lobsters in your backyard. Actually, for 6-8 ounces of lobster tail, you just have to grill meat side for about 8-10 minutes then another 3-5 minutes on the shell side. While for an 8-10 ounces of , you’ll need to grill it for about 10-12 minutes meat side and 5- 7 minutes on the other side. That’s a wonderful summer grilled recipe in less than 20 minutes.
How to Grill Lobster Tails
Preheat grill over medium heat. In a small bowl, combine all ingredients; butter, olive oil, garlic, lemon juice, chives, sriracha, Creole, soy sauce, salt and pepper. Mix until fully combined. Set aside.
Using kitchen sears or scissors, cut top of lobster shell lengthwise down the center but no further to the tail. Cut the shell again at an angle away from the center on both sides downwards to loosen meat from shell, keeping the fin end attached; lift the meat and lay over shell. Rub the lobster meat with the olive oil-garlic mixture making sure all part is covered with the spice blend. Cover with a plastic wrap and let it marinade in the fridge for about 25-30 minutes.
Grilling a Lobster Tail
Lightly oil grill grate, place lobster on the preheated grill flesh side down and grill for about 8-10 minutes, on medium heat or until meat turns pink and opaque. Lightly basting lobster frequently with marinade. Carefully flip lobster tails and grill for an additional 3-5 minutes. You’ll know when the lobster is ready when it is opaque and firm to the touch. Serve with salad, roasted corn, Spanish rice, broccoli, asparagus or any veggies of your choice.
More Recipes to Serve with Grilled Lobster Tails
- Mashed Potatoes
- Green Beans and Bacon
- Easy Pasta Salad
- Glazed Carrots
- Cucumber Tomato Salad
- Coleslaw
More Lobster Recipes
Do you want to serve this grilled lobster with another lobster dish? I got some tasty LOBSTER-RIFFIC dishes for you:
Grilled Lobster Tail
Ingredients
- 2 tablespoons (28 g) unsalted butter , melted
- 2 tablespoons (28 ml) olive oil
- 2-3 clove garlic , minced
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (3 g) chopped chives
- ½ teaspoon (2.5 g) sriracha (optional)
- 1 teaspoon (4 g) Creole seasoning
- 1 teaspoon (4 g) soy sauce
- ¼ teaspoon (1 g) salt
- ¼ teaspoon (0.5 g) black pepper
- 2 (6-8 ounce) (170 - 226 g) frozen lobster tails , thawed
Instructions
- Preheat grill over medium heat. In a small bowl, combine all ingredients; butter, olive oil, garlic, lemon juice, chives, sriracha, Creole, soy sauce, salt and pepper. Mix until fully combined. Set aside.
- Using kitchen sears or scissors, cut top of lobster shell lengthwise down the center but no further to the tail. Cut the shell again at an angle away from the center on both sides downwards to loosen meat from shell, keeping the fin end attached; lift the meat and lay over shell.
- Rub the lobster meat with the olive oil-garlic mixture making sure all part is covered with the spice blend. Cover with a plastic wrap and let it marinade in the fridge for about 25-30 minutes.
- Lightly oil grill grate, place lobster on the preheated grill flesh side down and grill for about 8-10 minutes, on medium heat or until meat turns pink and opaque. Lightly basting lobster frequently with marinade. Carefully flip lobster tails and grill for an additional 3-5 minutes. Lobster is ready when it is opaque and firm to the touch.
- Serve with salad, roasted corn, Spanish rice, broccoli, asparagus or any veggies of your choice.
Tips & Notes:
- The lobster is done when its internal temperature, checked using an instant-read thermometer, reaches 135°F.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Bob says
Lobster tail is almost new for me. Both bites were delicious. My dinner companion wondered if I wanted to prepare a couple of little bowls of clarified butter on the side. There was plenty enough butter as the recipe called for. In addition, I put together several skewers of your kebab recipe. Very nice spice for the beef chunks. On the side I prepared couscous using a recipe from guess who. Surf ‘n’ turf made a wonderful repast for father’s day, which happened to fall on my birthday this year. Thanks, Imma. I’ll be sure to look for Tails on Sale to do this again. Very soon, I hope.