Grilled Lobster TailThis 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. 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. 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. 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. 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. 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
- 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
- Prepare charcoal grill or smoker for indirect cooking (2 zone fire on a grill) Temperature should be 375⁰.
- Split Lobster Tails in half length wise and season with Salt, Pepper, and Olive Oil
- Place butter in aluminum pan and melt over hot side of grill.
- Add garlic, parsley, lemon zest, lemon juice, and red pepper to butter and simmer for 5 minutes.
- 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.
- Dunk each tail in the butter mixture and place shell side down on grill. Baste meat again with butter mixture.
- Cook for an additional 4-5 minutes or until the lobster meat turn opaque and shells are bright pink.
- Serve with remaining butter mixture, fresh parsley, and lemon wedges.