Grilled Lobster Tails
Easy 20 minutes 2 servings Charcoal

Grilled Lobster Tails

Lobster on the grill sounds fancy, but it's actually one of the easiest high-end proteins you can cook. The key is cutting the shell cleanly, basting with garlic butter, and pulling them the moment the meat turns opaque. Overcooked lobster is rubbery; perfectly grilled lobster is sweet, smoky, and absurdly good.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

FreshThis recipe was last reviewed on July 2, 2026.

Ingredients

  • 2 lobster tails (6–8 oz each, thawed if frozen)
  • 4 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp chopped fresh parsley
  • Salt and pepper
  • Lemon wedges for serving

Step by Step

1

Butterfly the tails

Use kitchen shears to cut down the center of the top shell, stopping at the tail fin. Gently pry the meat loose from the shell but leave it attached at the tail. Pull the meat up and rest it on top of the shell — this is called 'piggyback' style and ensures even cooking.

2

Make the garlic butter

Mix melted butter, minced garlic, lemon juice, paprika, parsley, salt, and pepper. Brush half of it generously over the exposed lobster meat. Reserve the rest for basting and dipping.

3

Grill over direct medium heat

Place the tails meat-side down on the grill over medium-direct heat (about 400°F). Cook for 5 minutes, then flip and baste with more garlic butter. The shells will protect the meat from burning.

4

Cook until opaque, 5–8 more minutes

Continue grilling shell-side down, basting every 2 minutes. The lobster is done when the meat is opaque white with no translucency and reads 140°F internal. Total time is usually 10–12 minutes.

5

Serve immediately with lemon

Slide a fork under the meat and lift it out cleanly. Serve with the remaining garlic butter for dipping and lemon wedges. Eat within 5 minutes of coming off the grill — lobster waits for no one.

Pro Tips

  • Cold-water lobster tails (Maine/Canadian) have sweeter, firmer meat than warm-water tails. If you have a choice, go cold-water.
  • If the meat sticks to the shell, you didn't loosen it enough in step 1. Run a spoon gently between meat and shell before grilling.
  • These pair beautifully with grilled asparagus and a crisp white wine. Save this recipe for anniversaries, birthdays, or 'I messed up and need to make it up' dinners.

Common Questions

Frequently Asked Questions

How long does Grilled Lobster Tails take to cook?
Total time is about 20 minutes including prep and rest. It's a beginner-friendly recipe — no special technique required.
What grill do I need?
This recipe is written for a charcoal. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
2 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Cold-water lobster tails (Maine/Canadian) have sweeter, firmer meat than warm-water tails. If you have a choice, go cold-water.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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