Grilling lobster tails is often viewed as a feat reserved for high-end steakhouses or seasoned coastal chefs. However, bringing this luxury to your backyard patio is surprisingly straightforward once you master a few fundamental techniques. Unlike boiling or steaming, which can sometimes result in a muted flavor profile, grilling introduces a smoky charred element that complements the natural sweetness of the lobster meat. Whether you are celebrating a special occasion or simply want to elevate a weekend cookout, learning how to grill lobster tail on the grill is a skill that pays off in flavor and presentation.
Selecting the Best Lobster Tails for Grilling
Before you even light the charcoal or turn on the gas, the quality of your ingredients will dictate the final result. In the world of lobster, not all tails are created equal.
Cold Water vs. Warm Water Lobster
The first choice you will face at the seafood counter is between cold water and warm water tails. Cold water lobsters, typically sourced from Maine, Canada, or South Atlantic regions like Tristan da Cunha, are widely considered superior. Their meat is whiter, firmer, and sweeter because they grow more slowly in frigid temperatures. Warm water tails, often from Florida, the Caribbean, or South Africa, tend to be mushier and can sometimes have an ammonia-like aftertaste if not handled perfectly. For the best grilling experience, always opt for cold water tails.
Fresh vs. Frozen
Unless you live directly on the coast, “fresh” lobster tails at the grocery store are likely previously frozen. It is often better to buy high-quality frozen tails yourself so you can control the thawing process. Look for tails that are between 4 to 8 ounces; these are the easiest to manage on the grill and provide a perfect individual serving portion.
Preparing the Lobster Tails: The Butterfly Technique
The secret to a beautiful, restaurant-style grilled lobster is the butterfly cut. This method exposes the meat to the heat and creates a natural “dish” for butter and seasonings to pool in.
Thawing Properly
Never grill a frozen or even partially frozen lobster tail. The uneven temperature will cause the meat to become tough and rubbery. The best way to thaw is to place the tails in the refrigerator for 24 hours. If you are in a rush, seal them in a plastic bag and submerse them in cold water for 30 to 60 minutes, changing the water every 15 minutes.
Executing the Cut
To butterfly the tail, use a pair of heavy-duty kitchen shears. Hold the tail in one hand and cut down the center of the top hard shell, stopping just before you reach the tail fin. Be careful not to cut through the meat or the bottom shell. Once the shell is split, use your fingers to gently pry the shell apart and lift the meat upward, resting it on top of the closed shell. This “piggyback” presentation is what gives grilled lobster its iconic look.
Cleaning and De-veining
Once the meat is exposed, check for the dark vein running down the center. Use a paper towel or a small knife to remove it. Rinse the meat quickly under cold water and pat it completely dry. Dry meat sears better and absorbs more flavor from your marinade or butter.
Crafting the Perfect Baste
Lobster meat is very lean, which means it can dry out quickly under the intense heat of a grill. A rich, flavorful baste is your insurance policy against overcooking.
The Classic Garlic Butter
The most popular choice is a simple garlic herb butter. Melt a stick of unsalted butter and whisk in three minced garlic cloves, a tablespoon of fresh lemon juice, a teaspoon of paprika (for color), and fresh chopped parsley. The paprika provides a beautiful golden-red hue to the finished meat.
Bold Flavor Alternatives
If you want to move away from tradition, consider a chili-lime butter. Mix melted butter with lime zest, a splash of lime juice, and a pinch of cayenne pepper or smoked chipotle powder. For an Asian-inspired twist, use a combination of melted butter, ginger, toasted sesame oil, and a dash of soy sauce.
Setting Up Your Grill for Success
Whether you use gas or charcoal, the goal is to create a zone of medium-high heat.
Temperature Control
You are aiming for a grill surface temperature of approximately 450°F. If you are using a gas grill, preheat it on high for 15 minutes and then turn the burners down to medium-high. For charcoal, spread the hot coals evenly across the bottom grate.
Cleaning the Grates
Lobster meat is delicate and prone to sticking. Ensure your grill grates are scrubbed clean of any old residue. Just before placing the lobster on the grill, use a pair of tongs and a rolled-up paper towel dipped in vegetable oil to lightly coat the grates.
The Grilling Process: Step-by-Step
Timing is everything when it comes to shellfish. A few minutes too long can turn a delicacy into a rubbery mess.
The Initial Sear
Start by placing the lobster tails meat-side down directly onto the grill grates. This initial contact creates a slight sear and locks in the natural juices. Grill the tails meat-side down for about 2 to 3 minutes. Do not move them during this time to ensure they don’t stick.
The Flip and Baste
Carefully flip the tails over so they are now shell-side down. The shell acts as a protective cradle, shielding the meat from direct flame while it finishes cooking. This is the moment to generously brush your prepared garlic butter or marinade over the exposed meat.
Finishing the Cook
Close the grill lid to create an oven-like environment. Continue grilling for another 3 to 5 minutes. The total cooking time usually averages about 1 minute per ounce of tail. For example, a 6-ounce tail will typically take 6 to 7 minutes total.
Identifying Doneness
The lobster is done when the meat has changed from translucent to an opaque, creamy white color. The internal temperature should reach 140°F when measured with an instant-read thermometer. Avoid going much higher than this, as the meat will continue to cook slightly after being removed from the heat. The shells should be a vibrant, bright red.
Serving and Pairing Suggestions
Once the lobster comes off the grill, let it rest for 2 minutes. This allows the juices to redistribute through the meat.
Accompaniments
Serve the tails with extra melted butter on the side for dipping. Charred lemon halves are a fantastic addition; simply place lemon halves cut-side down on the grill for the last two minutes of cooking. The heat caramelizes the sugars in the lemon, making the juice sweeter and more complex.
Side Dishes
To round out the meal, consider light, summery sides. Grilled asparagus, a crisp Caesar salad, or a side of wild rice pilaf provides a nice balance to the richness of the lobster. If you are going for a classic “Surf and Turf,” a grilled filet mignon is the ultimate partner.
Pro Tips for the Best Results
- If you find that your lobster tails are curling too much on the grill, you can insert a wooden skewer lengthwise through the meat before cooking. This keeps the tail straight and makes for an even more impressive presentation. Just remember to soak the wooden skewers in water for 30 minutes beforehand so they don’t catch fire.
- Always keep a spray bottle of water nearby. Lobster shells contain oils that can cause small flare-ups when they hit the hot grates. A quick mist can douse the flames without lowering the grill temperature too much.
FAQs
-
How do I know if the lobster tail is overcooked?
Overcooked lobster meat will be extremely firm, almost like a pencil eraser, and will shrink significantly inside the shell. It may also become difficult to pull away from the shell. To avoid this, always use a meat thermometer and aim for 140°F. -
Can I grill lobster tails without butterflying them?
Yes, you can simply split the tail in half lengthwise, creating two long halves. This is often faster and allows for more char on the meat, but it doesn’t hold the butter as well as the butterfly method. -
Is it necessary to soak lobster tails before grilling?
It is not necessary to soak them in water, but some chefs prefer to marinate them in a mixture of olive oil, lemon, and herbs for 20 minutes before grilling to ensure maximum moisture. -
What is the best way to reheat grilled lobster tails?
Reheating lobster is tricky because it toughens easily. The best method is to wrap the tail in foil with a teaspoon of water or butter and heat it in an oven at 350°F for about 5 to 10 minutes until just warm. -
Why did my lobster meat turn out mushy?
Mushy meat is usually a sign of a “warm water” lobster or a lobster that was not frozen properly. It can also happen if the lobster was dead for too long before being processed. Sticking to cold-water tails from a reputable source is the best way to prevent this.