Grilling lobster tails on a gas grill is the definitive way to elevate a backyard barbecue from a simple cookout to a five-star dining experience. While many people associate lobster with high-end steakhouse prices and complicated kitchen techniques, the truth is that your gas grill is the perfect tool for achieving a smoky, buttery, and tender result in under fifteen minutes. The high, direct heat of a gas flame sears the meat quickly, locking in juices while providing a charred depth of flavor that steaming or boiling simply cannot match.
Whether you are celebrating a special occasion or just want to treat yourself to a decadent weekend meal, mastering the art of the grill is easier than you think. This guide will walk you through every step of the process, from selecting the best tails at the market to the precise “butterfly” technique that makes for a stunning presentation.
Selecting the Right Lobster Tails
Before you even ignite the burners on your gas grill, you need to start with high-quality ingredients. Most lobster tails found in grocery stores are frozen, and that is perfectly fine. In fact, unless you live right on the coast, “fresh” lobster tails have often been previously frozen and thawed anyway.
Cold Water vs. Warm Water Lobster
When shopping, you will likely encounter two main varieties: cold water and warm water lobster. Cold water lobsters, typically from Maine, Canada, or New Zealand, are widely considered superior for grilling. Their meat is whiter, firmer, and sweeter because they grow more slowly in frigid temperatures. Warm water lobsters, often from Florida, the Caribbean, or South Africa, can be mushier and sometimes have an ammonia-like aftertaste if not handled perfectly. For the best grilling experience, spend the extra few dollars on cold water tails.
Size Matters
For consistent cooking on a gas grill, aim for tails that are between 5 and 8 ounces. These are large enough to feel substantial but small enough to cook through quickly without the exterior becoming rubbery or charred before the center is done. If you choose jumbo tails (10 ounces or more), you will need to adjust your heat to a medium setting to ensure even cooking.
Preparing the Lobster: The Butterfly Method
Presentation is half the battle when it comes to luxury seafood. The “butterfly” technique involves pulling the lobster meat out of the shell so it sits on top, allowing it to cook more evenly and soak up your basting butter.
Cutting the Shell
Use a sharp pair of kitchen shears to cut down the center of the top of the shell, stopping just before you reach the tail fin. Be careful not to cut into the meat too deeply; you just want to split the hard casing.
Releasing the Meat
Using your fingers or a spoon, gently pry the meat away from the sides of the shell. Keep the meat attached at the very base near the tail fin. Once the meat is loose, lift it upward and rest it on top of the closed shell. This creates a “pedestal” for the meat, protecting it from the direct flame while allowing the heat to circulate around it.
Cleaning and Seasoning
Always check for the “vein” (the digestive tract) running through the center of the meat and remove it. Rinse the tails under cold water and pat them completely dry with a paper towel. A dry surface is essential for getting a good sear. Lightly brush the meat with olive oil or melted butter and season simply with kosher salt, black pepper, and perhaps a pinch of paprika for color.
Setting Up Your Gas Grill
A gas grill offers the advantage of precise temperature control, which is vital for delicate seafood.
Preheating and Temperature
Start by cleaning your grill grates thoroughly with a wire brush. Residual flavors from last night’s burgers can ruin the delicate taste of lobster. Preheat your grill to a medium-high heat, aiming for an internal grill temperature of approximately 400°F to 450°F.
Creating Heat Zones
If your gas grill has multiple burners, it is often helpful to create a two-zone setup. Keep one side on medium-high and the other on low or off. This gives you a “safe zone” to move the lobster if the shells start to char too quickly or if you experience flare-ups from the basting butter.
The Grilling Process: Step-by-Step
Now that your tails are prepped and your grill is hot, it is time to cook. Lobster cooks very quickly, so do not wander away from the grill.
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The Initial Sear
Start by placing the lobster tails meat-side down directly on the hot grates. Grill them in this position for about 2 to 3 minutes. This initial sear develops flavor and creates those beautiful grill marks. Do not try to move them too early; if they stick, give them another thirty seconds until they release naturally. -
Flipping and Basting
Using long-handled tongs, carefully flip the tails so the shell side is now on the grates. This is where the magic happens. The shell acts as a little boat, holding the juices and protecting the meat from drying out. -
The Garlic Butter Baste
While the shell side cooks, generously brush the meat with a mixture of melted unsalted butter, minced garlic, lemon juice, and fresh parsley. The butter will pool slightly in the crevices of the meat, infusing it with flavor. Close the grill lid to create an oven-like environment, which helps the heat penetrate the thickest part of the tail.
How to Tell When Lobster is Done
Overcooked lobster is tough and rubbery, while undercooked lobster is translucent and unappealing. Accuracy is key.
Visual Cues
The lobster is ready when the meat has turned completely opaque and white (no longer translucent) and the shells have turned a bright, vibrant red. The meat should feel firm to the touch but still have a bit of “spring” to it.
Using a Thermometer
For the most reliable results, use an instant-read meat thermometer. Insert the probe into the thickest part of the lobster meat. You are looking for an internal temperature of 140°F. Remove the tails from the grill immediately once they hit this mark, as carry-over heat will bring them up to the perfect final temperature of 145°F.
Serving Suggestions
Once you remove the lobster from the gas grill, let it rest for two or three minutes. This allows the juices to redistribute through the meat. Serve the tails with extra lemon wedges and a small ramekin of warm clarified butter (ghee) or additional garlic butter for dipping.
To turn this into a full meal, consider grilling some asparagus spears or corn on the cob alongside the lobster. A light, crisp white wine like a Sauvignon Blanc or a buttery Chardonnay complements the richness of the grilled seafood perfectly.
Frequently Asked Questions
Should I thaw frozen lobster tails before grilling on a gas grill?
Yes, you must completely thaw lobster tails before grilling. If you attempt to grill them from frozen, the outside will become overcooked and rubbery while the center remains raw. The best way to thaw them is overnight in the refrigerator. For a quicker method, place the sealed lobster tails in a bowl of cold water for about 30 to 60 minutes, changing the water every 15 minutes.
How long does it take to grill lobster tails on a gas grill?
On average, a standard 5 to 8 ounce lobster tail takes about 8 to 12 minutes total. This usually breaks down to 2 or 3 minutes meat-side down and 5 to 8 minutes shell-side down. However, time can vary based on the specific heat of your grill and the thickness of the tails, so always use a thermometer to be sure.
Can I grill lobster tails without butterflying them?
You can certainly grill them by simply splitting the shell down the middle without pulling the meat out, or even by cutting them in half lengthwise entirely. However, the butterfly method is preferred because it exposes the meat to more direct heat and flavor from the butter baste while still using the shell as a protective shield against the flames.
What causes lobster meat to become rubbery on the grill?
The most common cause of rubbery lobster is overcooking. Because lobster meat is very lean and high in protein, it toughens quickly once it passes the 145°F mark. Another cause can be using warm water lobster tails which have a different protein structure, or grilling at a temperature that is too low, which “steams” the lobster for too long instead of searing it.
What is the best seasoning for grilled lobster?
While lobster has a naturally sweet flavor that shines on its own, a classic garlic butter sauce is the gold standard. Mix melted butter with minced garlic, fresh lemon juice, and herbs like parsley, chives, or tarragon. For a bit of heat, you can add a pinch of cayenne pepper or smoked paprika. Avoid heavy spice rubs that might overwhelm the delicate taste of the seafood.