Grilled Lobster Tails Recipe

5 from 1 vote

Lobster Tails grilled over direct heat with a decadent, rich and delicious herb compound butter.

Prep Time15

Cook Time15

Total Time30

Course: Entree

Cuisine: American, grilled, seafood

Keyword: grilled lobster tail, grilled lobster tail recipe, grilled lobster tails, how to grill lobster tails

Servings: People

Cost: $50.00

Combine: In a large mixing bowl, combine all ingredients and stir with a fork. Place a towel under the bowl to avoid it slipping while mixing.
Shape: Lay out a sheet of plastic wrap and place the butter onto the plastic wrap. Slowly form into a log about 1 1/2 inches wide. Cover the log with the plastic wrap tightly and twist the edges. Place into the refrigerator to harden until ready to use.
Portion: When ready to grill the lobster tails, cut 4 teaspoon size medallions. Store any excess compound butter in the fridge for later use (great on grilled steak and pork!)

Prep: Prepare the grill for direct cooking targeting 500 degrees Fahrenheit on the grill. Season the flesh of the tails with the salt and pepper.
Grill Direct: Place the lobster tails over direct heat, meat side down for approximately 5 minutes or until it gently pulls away from the grill without sticking.
Grill: After flipping add about a 1 heaping teaspoon medallion of the compound butter over the meat. Grill for an additional 3 - 4 minutes over direct heat. The butter will slowly melt. When the internal temperature of the lobster meat reaches 135 degrees F it is done.
Add More Butter: After removing from the grill, place another teaspoon medallion of butter on the meat and then serve warm with your favorite sides.

For Lobster Tail Preparation:

Place the lobster tails on a cutting board with the hard shell facing up. Using a chef knife or kitchen shears, gently cut the shell starting about 1/2 inch from the tail and working your way to the side that is open with the meat. Take care not to cut all the way through the other side.
Gently open the shell, exposing the meat using two hands. You will hear some cracking. Remove any shell that may break from the meat. Lift the meat out of the shell, close the shell underneath it and rest the flesh on the shell.