Grilled Lobster Tail with Garlic Butter is your ultimate ticket to a summertime feast that feels truly special—no white tablecloth restaurant required! Succulent lobster tails get smoky and charred on the grill, then become downright decadent under a blanket of rich, garlicky butter. Every bite is tender, juicy, and drips with bright, citrusy flavor. It’s easier than you might imagine, and perfect for everything from backyard family gatherings to date-night dinners al fresco.
Why You’ll Love This Recipe
- Showstopping, Yet Simple: The Grilled Lobster Tail with Garlic Butter looks incredibly elegant, but comes together surprisingly fast—no fancy culinary degree needed.
- Buttery, Garlicky Bliss: Luscious garlic butter seeps into every nook and cranny, infusing the lobster meat with rich flavor while keeping it irresistibly moist.
- Perfect for Any Occasion: Whether you’re celebrating, or just want to treat yourself (and maybe someone special), this recipe always feels festive and luxurious.
- Customizable & Crowd-Pleasing: With easy swaps and flavor twists, you can make each Grilled Lobster Tail with Garlic Butter uniquely yours—everyone leaves happy!
Ingredients You’ll Need
You might be surprised by how few ingredients you need for truly spectacular Grilled Lobster Tail with Garlic Butter. Each one plays an essential role—delivering flavor, that irresistible buttery gloss, and the perfect pop of color.
- Lobster tails (4, 6 to 8 ounces each): The star of the show! Fresh or properly thawed frozen lobster tails work beautifully—choose the freshest you can find for best results.
- Unsalted butter (4 tablespoons): Creates the indulgent garlic butter—don’t substitute with margarine, as real butter brings superior richness and flavor.
- Lemon (1/2 medium): Adds brightness and a hit of acidity that balances the sweetness of the lobster meat and richness of the butter.
- Garlic cloves (2): Finely chopped, they provide bold, aromatic depth to the butter and transform each bite.
- Fresh parsley (1 tablespoon): Herbs add freshness and a lovely pop of color for eye-catching results.
- Kosher salt (1 teaspoon, divided): Enhances all the flavors and keeps the seasoning spot-on.
- Vegetable or olive oil (1 teaspoon): Helps prevent sticking and gives the lobster meat that picture-perfect golden sheen on the grill.
Variations
One of the best things about Grilled Lobster Tail with Garlic Butter is how easy it is to switch up the flavors to suit your cravings or dietary preferences. Here are a few delicious ideas to try the next time you fire up the grill!
- Spicy Garlic Butter: Add a pinch of red pepper flakes or a dash of hot sauce to the butter for a fiery kick that contrasts beautifully with the sweet lobster.
- Lemon Herb Variation: Swap parsley for chopped chives, dill, or basil, and double the lemon zest for garden-fresh flavor with every bite.
- Surf & Turf Twist: Grill up some steak alongside your lobster tails and brush both with the garlic butter for a classic steakhouse vibe at home.
- Dairy-Free Option: Use a high-quality plant-based butter alternative for a lactose-free take that doesn’t sacrifice richness.
How to Make Grilled Lobster Tail with Garlic Butter
Step 1: Thaw and Prep the Lobster Tails
If your lobster tails are frozen, don’t rush the thaw—let them slowly defrost overnight in the fridge for the most tender, juicy results. Gently pat the lobster dry with paper towels before you start working (excess moisture can make them steam instead of grill!).
Step 2: Mix Up the Garlic Butter
Let your butter soften at room temperature—it should be spreadable but not melted. Smash together the butter, finely chopped garlic, parsley, and half the kosher salt using a fork until you’ve got a fragrant, evenly-mixed spread. Save your lemon wedges for serving—fresh-squeezed juice is essential just before eating!
Step 3: Prepare the Lobster Shells
Place each lobster tail shell-side up on your cutting board. With kitchen shears, cut straight down the back of each shell, stopping just before the tail fins, then gently work your fingers to loosen and lift the meat above the shell, keeping it partially attached at the base—this “butterflying” makes for the most dramatic and even-cooked presentation.
Step 4: Split and Season the Tails
Once the meat is loosened, carefully cut the thick tail meat lengthwise—right down the middle—without cutting through the bottom shell. Gently open the tails like little books and brush the exposed flesh with a light slick of oil and a sprinkle of the remaining salt for full-on flavor.
Step 5: Grill to Perfection
Preheat your grill to medium heat (about 350ºF to 400ºF) and make sure the grates are scrupulously clean. Place the lobster tails flesh-side down over the hottest zone, cover, and let them sizzle until handsome grill marks appear—usually 5 minutes or so. Flip them, pile on the garlic butter, cover again, and let the heat work its magic until the meat is just opaque and the butter is melted and bubbling.
Step 6: Serve and Savor
Check for doneness—the thickest part should register 135–140ºF and look plump, juicy, and just opaque. Let them rest for a minute, then arrange on a platter with your lemon wedges and get ready for the applause. The aroma of that Grilled Lobster Tail with Garlic Butter will bring everyone to the table in seconds!
Pro Tips for Making Grilled Lobster Tail with Garlic Butter
- Shell Splitting Technique: Use sturdy kitchen shears to neatly cut the top shell, and press a towel over the shell when flattening to avoid any sharp edges nicking your hands.
- Butter Absorption Magic: For lobster that’s ultra-luscious, dot the garlic butter onto the hot meat after flipping—the warmth helps the flavors soak deep into every bite.
- Watch Your Heat: Keep the grill medium—too hot, and the lobster gets tough; too cool, and you’ll miss those gorgeous grill marks and a bit of smoky char.
- Rest Before Serving: Give the grilled lobster tails a minute or two off the heat before serving so the juices can settle back into the meat—it makes every bite succulent!
How to Serve Grilled Lobster Tail with Garlic Butter
Garnishes
Sprinkle the finished lobster with a little extra chopped parsley, a dusting of freshly cracked black pepper, or even a sprinkle of lemon zest for added brightness. A wedge of fresh lemon on each plate lets everyone add their own tart spark at the table—a small flourish that makes a big impression with Grilled Lobster Tail with Garlic Butter.
Side Dishes
Classic accompaniments like grilled asparagus, buttery corn on the cob, or simple roasted potatoes are always a hit. For something lighter, toss up a citrusy salad or serve with crusty bread—perfect for soaking up every last drop of that irresistible garlic butter sauce!
Creative Ways to Present
Try arranging the lobster tails atop a bed of herby rice pilaf or alongside charred vegetables for a colorful, summery platter. For a show-stopping party, serve the grilled tails on a wooden board with lemon wedges, extra garlic butter, and edible flowers for a bit of flair—Grilled Lobster Tail with Garlic Butter deserves to be a feast for both the eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the grilled lobster tails cool, then wrap them tightly and refrigerate for up to two days. Storing the meat in an airtight container with a little extra melted garlic butter helps keep the lobster moist and flavorful.
Freezing
While lobster is best enjoyed fresh, you can freeze the cooked meat if needed. Remove the meat from the shells and store in an airtight container or freezer bag for up to a month. For best results, freeze with a spoonful of garlic butter to preserve moisture and flavor.
Reheating
To gently reheat, place the lobster meat in a covered skillet with a splash of water or extra garlic butter, then warm over low heat just until heated through. Avoid microwaving, as it can quickly overcook and toughen the delicate lobster meat.
FAQs
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Can I use frozen lobster tails for Grilled Lobster Tail with Garlic Butter?
Absolutely! Just be sure to thaw them slowly in the refrigerator overnight for the best texture and flavor. Rushing the thawing process can make the meat watery or gummy, so plan ahead for perfect lobster.
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How do I know when my lobster tails are done grilling?
The lobster meat should be opaque, pearly white, and feel just firm to the touch. Using an instant-read thermometer, check for an internal temperature of 135–140ºF at the thickest part—the meat should not be translucent or rubbery.
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Can Grilled Lobster Tail with Garlic Butter be prepared ahead of time?
You can butterfly and season the lobster tails and mix the garlic butter a few hours in advance—just cover and chill both until ready to grill. Grill them fresh just before serving for the best texture and flavor.
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What should I do if I don’t have an outdoor grill?
No worries! You can broil the lobster tails on a foil-lined baking sheet in your oven about 6 inches from the heat source. Keep an eye out as they cook quickly, and spoon the garlic butter over the meat halfway through broiling.
Final Thoughts
If you’re searching for a dish that turns an ordinary evening into something memorable, Grilled Lobster Tail with Garlic Butter is the answer. Even if you’re new to grilling seafood, you’ll be amazed at how easy and rewarding this recipe is—and how impressive it looks on the table. Go ahead and make some magic on the grill; your taste buds (and your lucky guests) will thank you!
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Grilled Lobster Tail with Garlic Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 0 hours
- Yield: 4 1x
- Category: Grilling
- Method: Grilling
- Cuisine: Seafood
Description
Learn how to make tender and flavorful Grilled Lobster Tail with Garlic Butter at home. This simple and elegant dish is perfect for a special occasion or a luxurious dinner.
Ingredients
Lobster Tail:
- 4 (6 to 8-ounce) lobster tails, thawed if frozen
Garlic Butter:
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 medium lemon
- 2 cloves garlic
- 1 tablespoon fresh parsley leaves
- 1 teaspoon kosher salt, divided
- 1 teaspoon vegetable or olive oil
Instructions
- Thaw the lobster: If the lobster tails are frozen, place on a plate or baking sheet and refrigerate overnight to thaw.
- Soften the butter: Place 4 tablespoons unsalted butter in a small bowl and let sit at room temperature until softened.
- Heat the grill: Heat an outdoor grill to medium heat, 350ºF to 400ºF. Meanwhile, prepare the garlic butter and lobster.
- Prepare the garlic butter and lemon wedges: Cut 1/2 medium lemon into 4 wedges for serving. Finely chop 2 garlic cloves and 1 tablespoon fresh parsley leaves. Add the garlic, parsley, and 1/2 teaspoon of the kosher salt to the butter and smash with a fork until well combined.
- Cut the lobster shells: Pat 4 lobster tails dry and arrange hard shell-side up on a cutting board. Using kitchen shears and starting from the thicker end, cut lengthwise through the top shell on each tail, stopping when you get to the end of the tail.
- Loosen the meat from the shell: Using your fingers, gently pry the meat away from the top shell on either side by working your thumb between the shell and the meat. Gently pry the meat up and away from the bottom shell. All the meat should come out of the shell easily at this point. Place the meat back in the shell.
- Split the meat: Using a chef’s knife or the kitchen shears, cut the tail meat in half lengthwise from where the shell was split, stopping when you get the bottom shell (do not cut through the bottom shell). Open the tail up like a book, and gently press down to flatten if needed (cover with a towel before flattening if the shell is sharp).
- Grill the first side: When the grill is ready, scrub the grill grates clean if needed. Brush the lobster meat with 1 teaspoon vegetable or olive oil, then season with the remaining 1/2 teaspoon kosher salt. Place on the grill flesh-side down with the thicker end closer to the hotter parts of the grill. Cover the grill and cook until grill marks appear on the bottom, about 5 minutes.
- Grill the second side with the garlic butter: Flip the tails and divide the garlic butter onto the meat. Cover and grill until the lobster meat is just cooked through and the garlic butter is melted, 3 to 5 minutes more. The meat should register between 135 and 140ºF in the thickest part. Transfer to a platter and serve with the lemon wedges.
