Is there a better early summer feeling than busting out the grill for the first time? These Grilled Lobster Tails with Herbed Garlic Butter are perfect for a fancy date night outside on the patio. They are so succulent and flavorful. Use them as an excuse to actually put on makeup and wear a that dress you bought for no reason on a sunny day.
Lobster Tails can be intimidating, but once you get the hang of cutting the shells, they are really simple. To prep them make sure that they are completely dethawed. Even somewhat frozen tails will be extremely difficult to cut.
Start by rinsing the tails with cold water to remove some of the grit. With sharp kitchen shears, cut the shell down the middle to the end of the back. Stick a long toothpick or wood skewer in the middle of the meat leaving a bit hanging out. Slowly and carefully crack open the shell to expose the meat. Using the end of the skewer, raise the meat and set it on top of the shell. The skewer will also prevent the meat from curling. Rinse again with cold water to remove any additional grit. Sprinkle them with a couple of rounds of salt and pepper and they are ready for the grill.
We used a grill mat for our tails so they would not burn. If you don’t have one they are really inexpensive and make grilling fish SO easy and mess free. I used this one from Grill Art. After putting the grill mat down place the tails meat up and grill for 6 minutes. Turn them over and grill meat down for 6 additional minutes. They will be done when the meat is white and opaque. We used 6oz cold water tails. If you make a bigger lobster tail add an additional minute or 2 on each side.
After you remove the lobster from the grill, brush them LIBERALLY with the herbed garlic butter. It is so good. We kept our extra garlic butter in the fridge for a few days and put it on a sourdough loaf our friend made for us and it was amazing. Serve the lobster hot with your favorite seafood sides. We choose creamed spinach and purple potatoes.
Grilled Lobster Tails with Herbed Garlic Butter
Equipment
- sharp kitchen shears
- 4 long toothpicks or wood skewers
- grill
- grill mat
Ingredients
Lobster Tails
- 4 5-6oz Lobster Tails
- olive oil, for brushing
- a couple pinches of salt and pepper
Herbed Garlic Butter
- 1 stick (8 tablespoons) unsalted butter
- 4-5 cloves garlic ( I used 4 but mine were thiccc)
- ¼ cup chopped parsley
- 2 teaspoons chopped chives
- juice from 1 lemon
- salt and pepper, to taste
Instructions
To Make the Herbed Garlic Butter
- In a medium saucepan set over medium low heat add the butter. When the butter is melted add the garlic, parlsey, chives, lemon juice and salt. Reduce the heat to low and heat for at least 10 minutes or until ready to serve.
To Make the Grilled Lobster
- Preheat your grill to 450°F. Rinse the dethawed lobster tails in cold water to remove any grit. Pat dry. Using sharp kitchen shears cut the lobster shell down the middle to the end of the back.
- Stick a long toothpick or wood skewer into the meat of the tail, leaving a bit hanging out. Slowly and carefully crack the shell open to expose the meat. Using the end of the skewer, raise the meat and place in on top of the shell. Rinse again with cold water and pat dry. Brush with olive oil and sprinkle with a few rounds of salt and pepper.
- Place a grill mat onto the grill. If you do not have one brush the grill with a bit of olive oil to prevent from sticking. Grill the lobster tails on each side for 6 minutes each. The meat will be done when it is white and opaque.
- Remove the lobsters from the grill and place them on a serving tray. Brush liberally with the herbed garlic butter. Serve with your favorite seafood sides. We made creamed spinach and purple potatoes. Enjoy!