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Grilled Lobster Tails Recipe

Grilled Lobster Tails Recipe

Lydia Shire makes this delicious summer treat that's served at her restaurant Towne in Boston.


For the fondue:

  • 2 cups whole milk
  • 2 ounces butter
  • Salt and white pepper, to taste

For the lemon aioli:

  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • 1 cup olive oil
  • Zest of 1 lemon
  • Salt and white pepper, to taste

For the lobster:

  • 1 lobster tail
  • 1 ounce fondue (see above)
  • ½ ounce lemon aioli (see above)

For the garnish:

  • Vegetable oil, for frying
  • 1 small red beet, thinly sliced with a mandoline
  • 1 small potato, thinly sliced with a mandoline
  • Salt
  • 1 red jalapeño, thinly sliced
  • Cornstarch
  • 2 sprigs parsley, leaves picked
  • ½ ounce Sriracha sauce
  • 1 sprig rosemary


For the fondue:

Bring the milk to a boil in a saucepan; lower the heat and reduce for 5–8 minutes. Turn heat off and mix or whisk butter in until it turns frothy and silky. Season mixture with salt and white pepper to taste.

For the lemon aioli:

Place egg yolks in a large bowl; whisk in Dijon mustard and lemon juice. Continue to whisk while slowly incorporating the oil. Then add the lemon zest and season with salt and white pepper.

For the lobster:

Light charcoal or propane grill.

Prepare an ice bath. Fill a large pot with water and bring to boil. Cook lobster tail in water for 6 minutes. Remove lobster tail and shock in ice back to stop the cooking.

Cut the lobster tail in half lengthwise and grill for 1-2 minutes with the flesh side down on the grill.

For the garnish:

Fill a Dutch oven or large pot 1/3 high with vegetable oil. Heat until oil reaches 300 degrees. Using a slotted spoon submerge sliced beets and potatoes separately until crisp. Remove from oil and salt immediately.

Coat the jalapeño in cornstarch and fry for 30 seconds. Remove jalapeños from oil and salt immediately.

Fry parsley leaves for 10 seconds. Remove parsley from oil and salt immediately.

Using a burner, light the tip of the rosemary sprig on fire until charred.

To serve, arrange lobster tail halves on plate with 2 small containers of aioli and the fondue. Place the beet chips, potato chips, and fried jalapeño around the lobster tail. Sprinkle the fried lobster over the plate and lay the rosemary between the tail halves.

Grilled Lobster Tails

Lobster is decadent, it is expensive, and whenever I order it out, which is rare anymore, I’m disappointed. How do I guarantee a great lobster dinner? Easy. I make it myself.

My wife has this “thing” about me killing dinner in the house. For that matter, the backyard is off limits too. With these caveats in play, I always opt for the lobster tail. Less mess, no fuss, and I can mostly guarantee to coming home and finding my key still works in the backdoor.

There are several different ways to prep a lobster tail for the grill: the soft tissue underneath the “tail” shell can be removed or the tail can be cut completely in half.

There is also a third way, which is a variation of the two.

Recipe Summary

  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon dried parsley flakes
  • ⅛ teaspoon seafood seasoning (such as Old Bay®)
  • 2 large (blank)s lobster tails
  • 2 bamboo skewers
  • 1 teaspoon olive oil
  • salt and freshly ground black pepper to taste
  • lemon wedges for serving

Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.

Preheat an outdoor grill to medium-high heat and lightly oil the grate.

Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.

Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.

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What do you cook them at 500 degress lol

Pad of butter lmfao sheesh

Yeah this is why white people shouldn’t cook lol

You need a man in your life.

If you go 15 minutes you could end up with rubbery lobster. Go by temperature not time 140° and no higher than that

No butter ? Don't like this video

yeah slit it and open it up for me so I know what it looks like

No grill marks on split side? This is basically just steaming them in their shells with a butter bath

#worst video ever! But nice rack for an older woman

Very unsanitary in her food handling!! 375* 1 1/2 mins cook time per ounce. Pull tails out after cutting and oil tail with olive oil, salt pepper or whatever chosen seasoning before cooking. Butter and garlic go on last 3-5 mins before finished cooked time

I think the video is straight to the point however it would have been nice to get some temperature info. Might explain why you have such a low number of subscribers.

Where is the seasoning on the lobster tail she didn’t even pull the meat out for it to look a little bit more appetizing this was just a bad video

HUNTEE nooo, where is the seasonings.

What degrees do you cook them at sweety

They don’t look grilled at all to me.

A waste of 3 minutes of my life I won’t ever get back

Great lookin tails, maybe I missed it but what temperature do you cook them at? Nice cook.

She had to turn the lobster tails backwards cause she screwed up and they look like crap !

Thank you for this video. I appreciate the simple approach without all of the 'fluffy' details others provide about puffing up the meat or adding flavors. It's nice to know that at the end of the day this is just a piece of meat like anything else I'm cooking and when it becomes opaque it's done. Besides, I seldom like seasoning.

What temp to grill? Direct, indirect heat?? No seasoning? Not helpful

I fell asleep. What happened, how did they turn out?

Don't bother watching this hack try to cook lobster. There are so many better videos on the tube with real directions and everything!! Follow her instructions and you will have incenerated crap. Either that or raw crap??

Imma call the police for salt neglect and serving that bland lobster tail to your poor family and friends

Temperature should be like her, HOT!

I can smell burnt hair from here. You can clearly see the tails where burnt underneath. To properly do this recipe you should blanche the tails in boiling water with some kosher salt for 6-7 minutes, pull them out of the water and ice bathe them, cut the shells in a “T”, pull the meat out of the shell and allow it to sit on top of the cut then baste with melted butter, garlic, pepper or paprika, lemon juice and parsley, transfer to the grill for 6 – 7 minutes. Blanching saves the lobster tails from burning and slicing up the butter will bring out more flavor in the dish. She looks like she boils her pork chops too.

What did I just watch? Some broad cooking lobster tails on a gas grill big deal no info,WTF.

Grilled Lobster Tails with Jerk Cognac Sauce Recipe

You no longer need to leave the house for your favorite Caribbean dish! Jake teaches us how to make lobster tails basted in a Jamaican jerk sauce.


  • 1 ½ cups of your favorite Jerk Marinade Sauce
  • 3 tablespoons Cognac
  • 6 8oz lobster tails


Turn the grill on until it reaches about 350-400 degrees. Mix the jerk sauce and Cognac and divide in half—one for basting and serving on the side. Using kitchen shears, carefully cut a slit down the back of the lobster tail shells. This will help the lobster meat pop out of the shell while it cooks. Brush the lobster tails with half of the marinade and place on the grill belly side down. Shut the lid of the grill and cook until the lobster meat pops out and is cooked. Then baste the lobster tails with more jerk Cognac sauce and grill for a couple more minutes. Serve the lobster tails with the other half of the sauce on the side, Jamaican Braised Cabbage, and your favorite Rice and Peas.

How to Grill Lobster Tails

If you ever wondered how to cook lobster tails on the grill, today is your lucky day. It’s sooo, sooooo easy to do and one of the BEST ways to cook lobster tail….period.

If you’re going to grill frozen lobster tails, you will first need to thaw them. To do this, I like to place the lobster tails in a zip top bag and seal it shut, pressing out the air to kind of make a vacuum seal bag…without the vacuum. By placing your lobster tails in a bag to thaw, you will help keep them from getting water logged which diminishes the flavor.

Next, fill a bowl with cold water and place the bag with the lobster tails in the water. Allow the tails to thaw completely, this will take approximately 1 hour. You can flip the lobster tails over every 15-20 minutes to help speed up the thawing process.

  1. Bring a large pot of salted water to a boil.
  2. Drop the lobster tails into the water to par-cook them for approximately 3 minutes.
  3. Immediately transfer the lobster tails to a plate and allow to cool enough to handle.
  4. Taking a sharp knife, carefully cut the lobster tails in half lengthwise.
  5. Brush the lobster meat with olive oil and season with salt/pepper.
  6. Place the lobster tails on a preheat grill (medium high heat), shell side down, and grill for 3-4 minutes.
  7. Flip the lobster tails over and continue to grill for an additional 3-4 minutes or until the lobster meat is no longer translucent. (Be sure not to overcook the lobster because it will dry out quickly.)
  8. Drizzle the lobster tails with the garlic butter sauce and serve with fresh snipped chives or parsley.

If you would prefer not to cook your lobster tails ahead of time and are looking for instructions on how to butterfly a lobster tail, this video is super helpful. You can then place your lobster tails on the grill shell side down and grill over low heat with the grill lid closed until the lobster meat is cooked all the way through.

Either method works well and is the best way to cook a frozen lobster tail, by far! You get the nice char from the grill with the sweet, buttery lobster meat…it really is a treat for your mouth!

1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2 rock lobster tails (10 ounce size), thawed

Split rock tails lengthwise with a large knife. Mix seasoning with oil and lemon juice. Brush meat side of tail with marinade.

Pre-heat grill and place rock tails meat side down and grill 5-6 minutes until well scored. Turn over lobster and cook another 6 minutes, brushing often with remaining marinade. Lobster is done when it is opaque and firm to the touch.

Serve with drawn butter and fresh lemon, or for an interesting twist, roasted garlic can be added to butter.

In advance: If lobster tails are frozen, put them in the fridge in a ziploc bag on a plate at least the night before, or, if necessary, soak them in cold water to return them to a thawed state before starting the recipe below.

Bring grill to medium-high heat.

Run a wooden or metal skewer through the tails (toward the red shell side) for support, to prevent them from curling. Then, I strongly recommend parboiling them before grilling. Get one large stockpot of water to full boil, then turn it down to a gentle boil. Plunge lobster tails into water and gently boil them for about 2 minutes.

Remove them from boiling water. Place them on a cutting board, shell side (i.e., red-side) down, and slice lengthwise through the softer (whiter) shell, lengthwise, the full cut.

Place butter in, and squeeze lemon juice directly in the shells.

Then place them on the grill, red shell side down. Grill, covered, for 2-3 minutes more. Serve with lemon wedges and melted butter.

Consider pairing with any combination of these choices: asparagus, grilled onions, grilled portabella mushrooms, grilled zucchini, crisp and cool white wine, broccolini, corn, broccoli, rice, and roasted red bliss potatoes.

How to make Grilled Lobster Tails:

In a small bowl, whisk together the butter, lemon juice, garlic, sea salt & Old Bay seasoning. Set aside for later.

Turn the lobster tails upside down and use kitchen shears to cut lengthwise through the centers of the softer bottom shells of the tails. Click here for kitchen shears.

Preheat your grill to medium high heat.

Brush the cut side with the cooking oil.

Place the tails cut side down on the heated grill for 6 minutes, until the top shells are bright red.

Grilled Lobster Tails

Flip the tails over and spoon some of the butter mixture on top of each tail.

Grill for about 6 minutes more.

Serve the lobster tails with the rest of the butter mixture for dipping. We opened the shells and gently separated the meat from the shell for easier eating.

Easy Grilled Lobster Tails

Watch the video: The Best Steak EVER Starts with this Beef Tenderloin Recipe. SAM THE COOKING GUY 4K (January 2022).