Grilled Lobster Tail
on Jun 19, 2022, Updated Jun 17, 2025
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There is no better way to prepare lobster tails in the summer. Sweet and succulent, and they cook up in minutes.
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. In this recipe, split lobster tails are skewered up, which makes them so easy to cook and flip on the grill.
These lobster tails are insanely flavorful on their own, but it doesn’t hurt to serve them with some Easy Lemon Butter Sauce. Think about serving the lobster tail alongside Grilled Vegetable Kabobs or Grilled Asparagus. Or go for broke and make a grilled surf and turf by combining the lobster with some filet mignon steaks on the grill, pairing them with grilled potatoes. Start the meal with some Grilled Clams.
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How to Split a Lobster Tail for Grilling
To split the tail all the way through for this recipe, use sharp kitchen shears to cut the top shell from the open end of the lobster tail all the way through the end of the tail.
Then, use a sharp chef’s knife to slice the lobster meat down the middle, following the line where you cut the shell, so that the two halves of the lobster tail separate. If you don’t have kitchen shears, you can also use a heavy, sharp chef’s knife to cut down all the way through the tail from top to bottom.
You can also butterfly lobster tails, 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.
Adding Flavor to Grilled Lobster Tail
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.
How to Grill Split Lobster Tail
- While you preheat the grill to medium-high heat, make a sauce from butter, shallots, parsley, and lemon juice.
- Split the lobster tail: See tips above. Insert a skewer in each half to keep the tail straight.
- Add the sauce: Brush the lobster meat with the butter sauce. Place on the hot grill grates, shell up, meat down, for about 5 minutes.
- Finish cooking: Flip the lobster to the other side and brush the melted butter on the flesh side once again. Grill until just cooked through, another 2 to 3 minutes. Lobster tail should have an internal temperature of 140 degrees; use an instant-read thermometer. to check. The flesh should be white and opaque, and the shell should be a bright orangey-red.
- Serve the grilled lobster tails hot or at room temperature, with some lemon wedges if desired.
Kitchen Smarts
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.
Lobster is easy to overcook, which results in tough lobster meat.Take them off the grill as soon as the meat is opaque throughout.
For more cooking tips, check out how to cook lobster tail!
What to Serve With Grilled Lobster Tail
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Grilled Split Lobster Tail
Equipment
Ingredients
- 2 tablespoons melted unsalted butter
- 1 tablespoon minced shallots
- 1 tablespoon minced parsley
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper (to taste)
- 6 (6 ounce) lobster tails (butterflied or split; see below)
Instructions
- Preheat the grill to medium-high. Carefully oil the grill rack.
- In a small bowl, combine the butter, shallots, parsley, and lemon juice until well blended.
- Using kitchen shears, cut the top of each lobster shell from the open meaty portion of the tail down towards the end of the tail. Using a sharp chef’s knife, cut through the meat down the center, and cut through the shell so that the lobster tail is now in two pieces. Or use the knife to cut the meat about halfway down and open the tail slightly. Either way, insert a wooden or metal skewer lengthwise through the lobster to keep the lobster tail straight while it’s cooking.
- Brush the lobster meat with half of the butter mixture. Grill meaty side down until it has nice light grill marks, about 5 minutes. Flip the lobster and brush more butter mixture on the meaty side. Cover, and grill until just cooked through, about 5 minutes more. The lobster should be an opaque white throughout.
- Remove the lobster from the grill and serve hot or at room temperature.
