Let’s be honest: lobster is amazing in any form. While boiled lobster is pretty great, grilled lobster is stellar. The meat is still tender, but best of all, the flavors are more concentrated, undiluted by boiling water, and the meat doesn’t get mushy. It’s also incredibly easy. For this recipe, I mixed together a flavorful basting sauce and brushed it on the tails halfway through grilling. The result was amazing!

Lobster on Grill

Lobster On The Grill

This is a crowd-pleaser and a guaranteed way to impress any audience. The lobster tank at our local Publix was not working, so we had to use frozen lobster and they still turned out great!

Grilled Lobster Tails
Recipe Type: Seafood
Author: TEC
Prep time:
Cook time:
Total time:
Serves: 2
Grilled Lobster Tails
  • 3-4 lobster tails
  • Salt
  • Olive Oil, as needed
  • The following ingredients are for the herb butter basting sauce:
  • 1 stick of butter, melted
  • 1/4 cup chives, chopped
  • 2-3 cloves garlic, minced
  • Good shake of hot sauce
  • Good shake of black pepper
  • Juice of 1/2 lemon
  1. If you’re grilling fresh lobster, lucky you! If you’re handling frozen lobster, place the tails in a plastic bag and soak them in hot water for 15 minutes to thaw
  2. Preheat the grill on medium-low
  3. Blend the butter with the chives, garlic, pepper, lemon, and hot sauce
  4. Butterfly the tails down the middle of the shell’s soft underside using kitchen shears (frozen tails often come prepared this way)
  5. Cut the meat down the middle, being careful not to cut all the way through, so that you can baste the meat inside
  6. Insert a skewer through the tail to ensure that it stays straight
  7. Brush both sides of the tails with olive oil and sprinkle with salt
  8. Grill them, cut-side down, for 4 minutes – they are ready to be flipped when the shells are bright in color
  9. Flip them over and brush or spoon the basting sauce into and along the sliced area
  10. Grill for 4 more minutes or until the lobster is opaque
  11. Shell and serve with more of the herb butter on the side