The Best Way to Grill Lobster Tails: With Lemon-Herb Butter
First things first, preheat your grill to medium-high. Also, you’ll be using bamboo skewers which need to be soaked so they don’t get charred by the grill. You’ll need 2 skewers per lobster tail so go ahead and place a bunch of them in a dish or pan and submerge in warm water until needed.
Next, let’s get going on the lemon herb butter. The amount of butter you need depends on how many people you are serving of course, so plan on 4 tablespoons of butter per lobster tail. It may sound like a lot, but you’ll be using this golden goodness to baste the lobster tails during grilling, and you want to be sure that you still have plenty to serve alongside the final product dipping. This lemon-herb butter is a great opportunity to use up whatever fresh herbs you have on hand: parsley, chives, tarragon, basil, or any combination would be delicious! Melt the butter in a saucepan over medium heat, then stir in 1.5 teaspoons of minced fresh herbs and 1 teaspoon lemon juice for every 4 tablespoons of butter used. Set the butter aside until needed.
How to Prepare Lobster Tails for Grilling
Finally, it’s time to get your hands on those lobster tails! Place a tail upside down on your cutting board, so that the underbelly of the lobster tail is facing you and the dark brown shell side is down. Use a sharp knife to cut the tail lengthwise into two equal halves. Once your knife cuts through the soft shell of the underbelly and the meat, you may find it easier to use kitchen shears to cut the harder, dark brown shell that runs along the back. Repeat with the remaining lobster tails, then rinse all of the halved lobster tails in cold water and pat dry. Insert a soaked bamboo skewer into the thicker end of the lobster meat, ensuring that the tip of the skewer exits through the end of each tail. This pro tip is what will keep your lobster tails nice and straight as they grill rather than curling up.
How to Grill Lobster Tails
Season the lobster tails with salt and freshly cracked black pepper, then transfer to the preheated grill, arranging them flesh side down on the grates. Grill until the flesh is just charred, about 1 minute, then flip the tails over so the shells are on the grill grates and the meat is facing up. Use a spoon or a basting brush to dab the lobster meat with some of the butter mixture. Be sure to reserve some of the butter mixture for dipping later! How long to grill lobster depends on its thickness as well as the heat of the grill, which can vary, so it’s important to keep an eye on the color and texture of the meat. The lobster will be ready to pull off the grill when it is just barely opaque, after about 5-6 minutes. Remove the lobster tails from the grill and serve alongside the extra lemon-herb butter for dipping.
There you have it, now you know just how to cook lobster tails on the grill, just like a pro!