Grilled Lobster Tail

Grilled Lobster Tails Recipe

Grilled Lobster Tail Recipe

This week I’m firing up my Yoder and grilling Lobster Tails. This grilled lobster tail recipe is quick and simple, and it’s guaranteed to impress your guests at your next cookout. For this recipe I start with 4 Lobster Tails weighing about 8-10oz each. Place the tails on a cutting board and split each tail in half long ways using a heavy bladed knife. Be careful here because the shell is hard and the knife can easily slip. Make sure you keep those fingers clear and use a good grip. Grilled Lobster Tail Lay each tail on the board so the meat side is exposed. Season with a good dose of Kosher Salt, Cracked Black Pepper and a drizzle of Olive Oil. Let the tails hang out on the board while you fire up the grill. Grilled Lobster Tail For these grilled lobster tails I’m using my Yoder YS480 with Pecan BBQr’s Delight pellets. I have the temperature set for 375⁰. You can use any grill for this recipe; just create a hot and cool side by moving the coals to one side. Place 3 sticks of unsalted butter in a small aluminum pan on the hot side of the grill. When the butter starts to melt add 4 cloves of minced garlic, ½ cup fresh parsley chopped, zest and juice from 1 lemon, and 2 teaspoons crushed red pepper. Continue to cook the butter mixture for about 5 minutes. Grilled Lobster Tail For grilling the lobster tails, start out by placing the tails meat side down on the hot side of your grill. Make sure the grate surface is oiled so the lobster doesn’t stick. Baste the shell side with the butter mixture and cook the lobster for 4-5 minutes. Dunk each grilled lobster tail in the butter mixture and place back on the grate shell side down on the cool side of the grill. Once all the grilled lobster tails are on the grate, baste one final time with the butter mixture. Continue to cook for 3-4 minutes or until the meat turns an opaque color and the shells are bright pink. It’s important not to overcook the grilled lobster tails, so don’t walk away. The meat will get rubbery and tough if it’s over done. Grilled Lobster Tail As soon as the grilled lobster tails are done place them back in the butter pan and get them off the grill. You want to serve them piping hot, so go straight to the table. Grilled Lobster Tail Arrange the grilled lobster tails on a platter and pour the remaining butter over the top. Garnish with a little extra parsley and a squeeze of lemon. You can also pair these with a nice thick-cut ribeye, and you’ll have a surf-&-turf dinner that’ll rival the best of steak houses. Print
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Grilled Lobster Tails Recipe


Ingredients

Scale
  • 4 Lobster Tails 8oz each
  • 3 Sticks Unsalted Butter
  • 4 cloves Garlic minced
  • ½ cup Fresh Parsley chopped
  • Juice of 1 Lemon
  • 2 tablespoons Fresh Lemon Zest
  • 2 teaspoons Crushed Red Pepper
  • ¼ cup Olive Oil
  • 1 TBS Kosher Salt
  • 1 TBS Cracked Black Pepper

Instructions

  1. Prepare charcoal grill or smoker for indirect cooking (2 zone fire on a grill) Temperature should be 375⁰.
  2. Split Lobster Tails in half length wise and season with Salt, Pepper, and Olive Oil
  3. Place butter in aluminum pan and melt over hot side of grill.
  4. Add garlic, parsley, lemon zest, lemon juice, and red pepper to butter and simmer for 5 minutes.
  5. Place lobster tails meat side down on indirect side of grill and cook for 5-6 minutes. Baste the shell side with the butter mixture.
  6. Dunk each tail in the butter mixture and place shell side down on grill. Baste meat again with butter mixture.
  7. Cook for an additional 4-5 minutes or until the lobster meat turn opaque and shells are bright pink.
  8. Serve with remaining butter mixture, fresh parsley, and lemon wedges.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here grilled lobster tail

Comments 28

  1. Confusing recipe; step by step instructs to start shell side up over direct heat and actual recipe section says to grill over indirect heat?

    1. Post
      Author
  2. Man, that was some good eating right there Malcolm! Every recipe I’ve tried of yours has turned out fantastic. Looking forward to the next one.

  3. Wow! This was really delicious! We did it on the Traeger, cuz that’s what we have, and it turned out so well. Thank you for the recipe, the cooking time was spot on. Definitely a keeper!

  4. Bought some trails at the store, searched for a recipe for the grill, saw Malcom’s…gotta try it. Wow. Simple recipe, easy to cook, and delicious. This will definitely be on the menu when we have friends over.

  5. Bought some tails at the store, searched for a recipe for the grill, saw Malcom’s…gotta try it. Wow. Simple recipe, easy to cook, and delicious. This will definitely be on the menu when we have friends over.

  6. Tried this out tonight and turned out delicious. My Uncle has a few traps and gave some to my father and I to enjoy. Decided to throw them on the grill and enjoyed them immensely. Found the instructions to be simple and easy for a beginner such as myself.

  7. Just made a Surf & Turf cookout today: Your smoked short ribs (broken down in the wine/broth/veggie juice) and this lobster recipe…..DELISH and a hit with my little ones!

  8. Best Valentine’s Day ever! I just cooked this and your SCA ribeye and I can honestly say it was the best surf n turf meal I have ever had! I found you four or five years ago and am finding going to restaurants less and less impressive. Malcolm Reed is a God!

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