If you are looking to wow your family and friends at a cookout, you will be hard-pressed to find a more luxe-feeling meal than a grilled lobster tail. Lobster tail is — by and large — the most prized portion of one of the most beloved splurge foods around. And, as has been stated by people wiser than myself, grilling makes almost everything better. So imagine the math on this one!

This lobster tail is insanely flavorful on its own, but it doesn’t hurt to serve it with some Easy Lemon Butter Sauce. Think about serving the lobster tail alongside some Grilled Vegetable Kabobs — a perfect pairing for a light summery meal. Or go for broke and make a grilled surf and turf by combining the lobster with some filet mignon steaks on the grill.

Grilled Lobster Tail: In the warmer months, there is no better way to prepare everyone’s favorite luxury shellfish!

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What Kind of Lobster Tail to Grill

There are a couple of varieties of lobster tails you might find on the market. Maine lobster tails have hard shells and are usually a deep reddish brown, turning a much brighter red when cooked. Where I live, in the Northeast, this is the most commonly available lobster tail on the market.

Spiny lobsters, which might also be labeled rock lobsters or Florida lobsters, have sharp spines, as the name suggests, and their shells tend to be more in the brown or tan range, with spots. They actually have no claws — the tails are broader than Maine lobsters and very firm and sweet.

Lots more to read about buying lobster tail, defrosting frozen lobster tail, and cooking lobster tail!

How to Split a Lobster Tail

You can either split the lobster tail all the way before cooking, or butterfly them leaving them attached at the bottom.

To butterfly lobster tail, use sharp kitchen shears to cut the top shell from the open end of the lobster tail all the way to the end of the tail, but don’t cut through the end of the tail. Stop before you get to the tail fins.

Then, use a sharp chef’s knife to slice the lobster meat down the middle, stopping a little over halfway through the meat, following the line where you cut the shell. Then, spread open the tail and the shell a bit; the lobster tail will open further upon cooking.

Or, to split the tail all the way through (as we’ve done here), follow the above directions but when cutting through the meat, slice all the way through the bottom of the shell so the lobster tail comes apart into two long halves. You can also use a heavy sharp chef’s knife to cut down all the way through the tail from top to bottom. Separate the halves.

I think the best way to cut lobster tails for grilling is to halve them completely. This is a good way to go if you are serving other things besides lobster and want to make sure everyone gets a serving of lobster but has room for other grilled offerings. Think of it for surf and turf meals (see How to Grill Filet Mignon!) or for mixed seafood grills (see Grilled Scallops!).

What to Brush Lobster Tail With Before Grilling

You can brush lobster tail with olive oil, melted or softened butter, or a mix of both. Or try a compound butter or seasoned olive oil. I used a shallot compound butter for this grilled lobster tail and I may never use anything else again.

Ingredients for Grilled Lobster Tails

• Butter – Melt it down so you can brush it onto the lobster tails as they cook.
• Shallots – I love the sweetness of the shallots with the tender lobster meat.
• Parsley – Parsley and lemon are a match made in heaven, let alone with seafood!
• Lemon juice – The acidity of the lemon is a nice foil to the richnesss of the lobster.
• Lobster tails – The ones I used were about 6 ounces, but if you use larger or smaller ones, just adjust the grill time slightly, adding or subtracting a few minutes.

How to Grill Lobster Tail

1. Make the sauce: While you preheat the grill, make a sauce from butter, shallots, parsley, and lemon juice.
2. Split the lobster tail: Use scissors to cut the top of the tail, then finish the cut down the center with a chef’s knife (see tips above). Insert a skewer to keep the lobster straight.

3. Add the sauce: Brush down the lobster with the sauce. Place on the hot grill, with the meat down, for about 5 minutes.

4. Finish cooking: Flip the lobster to the other side and brush the sauce on the meat side once again. Grill until just cooked through.

5. Serve: Serve the grilled lobster tails hot or room temperature. I recommend whipping up a batch of Easy Lemon Butter Sauce to go with the lobster — you won’t regret it.

What to Serve With Grilled Lobster Tail

Grilled Vegetable Skewers

Grilled Corn Salad

Grilled Vegetable Pasta Salad

More Grilled Seafood Recipes

• Grilled Scallops
• Grilled Shrimp Salad with Citrus Dressing
• Grilled Swordfish
• Grilled Clams