Garlic Lemon Grilled Lobster Tails

This is my tried-and-true “we’re fancy now” dinner that takes, like, 15 minutes of actual cooking: garlic lemon grilled lobster tails. Juicy, smoky, buttery, a little bright from lemon—exactly the kind of special that doesn’t ask you to be a chef. If you’ve ever been lobster-curious but scared to mess it up, this is your sign. It’s simpler than steak, I swear, and the grill does most of the work while you sip something cold and smug.

The first time I made these, it was a messy Tuesday. The baby monitor was crackling on the patio table, my husband was “supervising” with a beer, and I was out there with kitchen shears like a raccoon trying to open a treasure chest. Five minutes later, the tails were on the grill, I was basting them with garlicky butter like a proud maniac, and our tiny backyard smelled like a seaside restaurant. Our kid slept through the whole thing; we ate with our fingers, lemon juice everywhere, and high-fived over the fence when our neighbor wandered in for a bite. Now it’s our go-to date-night-at-home situation—fast, impressive, and zero reservations required.

How to Make It

Grab 4 lobster tails (5–6 oz each). If they’re frozen, thaw them in the fridge overnight or do the cold-water bath thing for 30–45 minutes. Pat them very dry—water is the enemy of good sear.

Make a quick butter sauce: melt 6 tablespoons butter with 2 tablespoons olive oil so it doesn’t burn on the grill. Stir in 3–4 grated garlic cloves, zest of 1 lemon, juice of half the lemon, 1 teaspoon smoked paprika, a pinch of red pepper flakes, and salt and pepper. I add chopped parsley because it makes me feel like I tried.

Butterfly the tails: kitchen shears down the top shell, stop before the tail fan. Gently pry it open and lift the meat slightly to sit on top of the shell. If you see a dark vein, pull it out. Run a skewer lengthwise through the meat to keep it from curling, if you’re feeling extra.

Preheat the grill to medium-high (450°F-ish). Brush the lobster with the butter sauce. Grill meat-side down first for 3–4 minutes to get those pretty marks. Flip, brush more butter, and grill another 3–5 minutes, basting once or twice, until the meat is opaque and 130–135°F in the thickest spot. Pull them a touch early; they finish to perfect while resting.

No grill? Broil on the top rack (6 inches from the heat) 6–8 minutes, basting halfway, or use a ripping hot cast-iron grill pan.

Finish with extra lemon juice and the leftover butter on the side for dunking. Try not to drink the butter. Or do, I’m not your boss.

✔Ingredient Notes

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– Lobster tails: Cold-water tails (4–6 oz each) are sweet and cook evenly. If they smell fishy, toss them—lobster should smell like the ocean, not regret.
– Butter: Salted butter is my move; it tastes fuller. If using unsalted, add a smidge more salt so the sweetness of the lobster pops.
– Olive oil: A splash keeps the butter from burning on the grill. Skipping it can mean scorched garlic, which tastes like sadness.
– Garlic: Fresh is non-negotiable. Jarred works in a pinch, but it’s louder and a little sweet—go easy.
– Lemon (zest + juice): Zest is where the perfume lives. If you only use juice, it’s fine, but zest wakes everything up.
– Smoked paprika: Adds color and a campfire whisper. Sweet paprika works; hot paprika if you like a kick.
– Red pepper flakes: Optional, but that tiny heat + butter = addicting. I once dumped in a teaspoon… we survived, barely.
– Parsley: Fresh, chopped. It’s the green confetti that makes your plate look intentional.
– Salt & pepper: Season the butter and a pinch on the meat. Under-seasoned lobster is just expensive protein.

✔Recipe Steps

1. Thaw lobster tails if frozen, then pat very dry.
2. Melt butter with olive oil; stir in garlic, lemon zest, lemon juice, paprika, red pepper flakes, salt, and pepper.
3. Butterfly tails by cutting through top shell; lift meat slightly and remove any vein.
4. Preheat grill to medium-high (about 450°F); brush lobster with butter sauce.
5. Grill meat-side down 3–4 minutes; flip, baste, and grill 3–5 minutes more until opaque and 130–135°F.
6. Rest 2 minutes; drizzle with more lemon and serve with remaining butter.

What to Serve It With

– Charred corn or asparagus on the same grill grates, because easy.
– Crispy smashed potatoes with a drizzle of that extra butter.
– A crunchy green salad with lemony vinaigrette to keep things bright.
– Garlic bread. Not optional in this house.
– Cold rosé, a citrusy pilsner, or sparkling water with too much ice.

✔Tips & Mistakes

– Don’t overcook. Pull at 130–135°F; lobster goes from perfect to rubber band in a minute.
– Dry the tails. Moisture = steaming, not charring.
– Use a skewer to keep the tail from curling if you want even cooking.
– Keep the butter warm so it brushes smoothly; clumpy butter burns.
– Broiling? Keep it 6 inches from the element and don’t walk away. Set a timer.
– If your garlic starts to brown too fast, switch to plain butter for basting and finish with the raw, lemony garlic butter off-heat.

✔Storage Tips

Leftovers go in an airtight container in the fridge for up to 2 days. Reheat gently—low oven (275°F) for 6–8 minutes or a quick steam so it stays tender. Cold lobster is fully acceptable breakfast food: chop it into an omelet, toss it on toast with mayo and lemon, or do a mini lobster roll situation straight from the fridge. Freezing cooked lobster is possible, but best tucked into butter and used within a month.

✔Variations and Substitutions

– Cajun butter: Swap paprika for Cajun seasoning, keep the lemon.
– Chili-lime: Use lime zest/juice and a pinch of chili powder or Tajín.
– Herb bomb: Stir in tarragon, chives, or dill at the end—don’t grill herbs, they’ll burn.
– Miso butter: Whisk in 1 teaspoon white miso for savory depth. Wildly good.
– Dairy-free: Use ghee (if that works for you) or a quality vegan butter and a little extra oil.
– Grill-free: Broil 6–8 minutes or use a ripping hot grill pan on the stove.
– Sweet touch: A teaspoon of honey in the butter is lovely; sugar works too, but honey browns nicer.

Frequently Asked Questions

Garlic Lemon Grilled Lobster Tails

Sweet, succulent lobster tails brushed with a garlicky lemon-butter sauce and kissed by the grill. A fast, luxurious dinner that’s perfect for summer nights or special occasions.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 tail lobster tails about 6 to 8 oz each, thawed if frozen
• ▢ 0.25 cup unsalted butter melted
• ▢ 1 tbsp olive oil
• ▢ 4 clove garlic minced
• ▢ 2 tbsp fresh lemon juice plus more to taste
• ▢ 1 tsp lemon zest
• ▢ 0.5 tsp paprika
• ▢ 1 tsp kosher salt or to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 tsp red pepper flakes optional, for a little heat
• ▢ 2 tbsp fresh parsley finely chopped, for garnish
• ▢ 4 wedge lemon for serving

Instructions

Preparation Steps

• Preheat grill to medium-high heat, about 450°F. Clean and oil the grates to prevent sticking.
• Prep lobster tails: Using kitchen shears, cut the top shell down the center to the tail fin. Gently loosen the meat and lift it to rest on top of the shell (butterfly), keeping it attached at the tail.
• Make the sauce: In a small bowl, whisk together melted butter, olive oil, garlic, lemon juice, lemon zest, paprika, salt, black pepper, and red pepper flakes.
• Brush lobster meat generously with the garlic lemon butter, reserving about half for basting.
• Grill lobster tails flesh-side down for 2 to 3 minutes to get light char marks.
• Flip tails shell-side down. Brush with more sauce and grill 5 to 7 minutes, until the meat is opaque and firm and internal temperature reaches about 140°F.
• Remove from grill and rest 2 minutes. Spoon any remaining warm sauce over the meat.
• Garnish with parsley and serve with lemon wedges.

Notes

For the cleanest cut, use sturdy kitchen shears and avoid cutting through the bottom shell. If using frozen tails, thaw overnight in the refrigerator. Grill time can vary with tail size—watch for opaque, pearly meat and a firm texture.