Lobster is often considered the pinnacle of seafood, usually reserved for white-tablecloth restaurants and special occasions. However, there is a secret that professional chefs and backyard enthusiasts alike know: some of the best lobster isn’t steamed or boiled—it’s grilled. Grilling lobster tails adds a smoky complexity to the naturally sweet, succulent meat that you simply cannot achieve on a stovetop. If you have been looking for the definitive method on how to cook lobster tail on a grill, you have come to the right place.
Choosing the Best Lobster Tails for the Grill
Before you even light the charcoal or turn the gas knob, your success depends on the quality of your ingredients. Not all lobster tails are created equal, and knowing what to look for at the seafood counter is the first step toward a perfect meal.
Cold-Water vs. Warm-Water Tails
The most significant distinction in the lobster world is where the creature lived. Cold-water lobsters, typically from Maine, Canada, or New Zealand, are widely considered superior for grilling. Their meat is firmer, sweeter, and less likely to become mushy during the cooking process. Warm-water lobsters, often from Florida, the Caribbean, or South Africa, can sometimes have a softer texture and a slightly fishier aftertaste. For the best results on the grill, aim for cold-water tails.
Fresh vs. Frozen
Unless you live right on the coast, you are likely buying frozen lobster tails. This is actually a good thing. Lobster meat degrades very quickly after the lobster dies, so “fresh” tails in a display case may have been sitting for days. High-quality tails are usually flash-frozen immediately after processing, preserving the texture. If buying frozen, look for tails that are clear of ice crystals or freezer burn inside the packaging.
Preparing the Lobster Tails: The Butterfly Technique
The most iconic way to serve grilled lobster is “butterflied.” This method sits the meat on top of the shell, protecting it from the direct heat of the grill while allowing the smoky flavors to penetrate the flesh. It also makes for a stunning presentation.
Step-by-Step Butterflying
- To butterfly a lobster tail, you will need a sharp pair of kitchen shears. Start at the open end of the tail and snip down the center of the hard top shell, stopping just before you reach the tail fin. Be careful not to cut through the meat if possible, though a shallow nick won’t hurt.
- Once the shell is cut, use your fingers to gently pry the shell apart. Reach inside and loosen the meat from the bottom shell, keeping it attached at the base near the fin. Lift the meat up and over the top of the shell, closing the shell halves beneath it so the meat rests on top. This creates a “pedestal” for the lobster meat.
Cleaning and Deveining
While you have the meat exposed, check for the digestive vein running down the center. If it is visible, gently pull it out or rinse it away under cold water. Pat the meat completely dry with paper towels before moving on to seasoning. Moisture is the enemy of a good sear.
Creating the Perfect Baste
Lobster is lean, and the high heat of a grill can dry it out quickly. A rich, flavorful baste is essential for keeping the meat tender and adding a layer of savory goodness.
The Classic Garlic Butter Baste
You cannot go wrong with the classics. Melt half a cup of unsalted butter and whisk in three cloves of minced garlic, a tablespoon of fresh lemon juice, a teaspoon of paprika (for color and a hint of spice), and a pinch of kosher salt and cracked black pepper. For a fresh herbaceous note, add finely chopped parsley or chives.
Experimental Flavors
If you want to move beyond the traditional, consider a spicy Sriracha-lime butter or a Mediterranean-style baste using olive oil, dried oregano, and lemon zest. The key is to have your baste ready in a small bowl with a silicone brush before you head to the grill.
Setting Up Your Grill
Whether you are using gas or charcoal, heat management is vital. You want a medium-high heat environment.
Temperature Control
Aim for a grill temperature of approximately 400°F to 450°F. If you are using a gas grill, set your burners to medium-high and let the grates get hot for at least 15 minutes. If you are using charcoal, spread the coals evenly to create a consistent heat zone.
Cleaning the Grates
Lobster meat is delicate and prone to sticking. Before placing the tails down, ensure your grill grates are scrubbed clean. Use a rolled-up paper towel dipped in vegetable oil (held with tongs) to wipe the grates down just before cooking. This creates a non-stick surface that ensures your lobster meat stays intact when it’s time to flip or remove.
The Grilling Process: Timing and Technique
Now comes the moment of truth. Grilling lobster is a fast process, usually taking between 8 and 12 minutes depending on the size of the tails.
The Initial Sear
Start by placing the lobster tails meat-side down on the grates. This initial direct contact with the heat sears the proteins and locks in the juices. Grill them meat-side down for about 3 to 4 minutes. You are looking for the meat to turn opaque and develop slight grill marks.
The Flip and Baste
Flip the tails over so they are now shell-side down. This is where the butterfly technique pays off; the shell acts as a small boat, holding the juices and the butter you are about to add. Generously brush your prepared garlic butter onto the exposed meat.
Close the grill lid. This creates an oven-like environment that finishes cooking the meat through while the shell turns a vibrant, beautiful red. Continue cooking for another 4 to 6 minutes.
Determining Doneness
Lobster is done when the internal temperature reaches 140°F. If you don’t have a meat thermometer, look at the texture and color. The meat should be firm to the touch and completely white/opaque, with no translucent or “gray” spots remaining in the center. Avoid overcooking at all costs; lobster meat turns rubbery and tough once it passes the 145°F mark.
Serving Suggestions and Pairings
Once the tails are off the grill, let them rest for two or three minutes. This allows the juices to redistribute through the meat. Serve them with extra lemon wedges and the remaining garlic butter on the side for dipping.
Side Dishes
Grilled lobster pairs beautifully with light, summer-inspired sides. Consider grilled asparagus, a crisp Caesar salad, or a buttery corn on the cob. For a more filling meal, a side of garlic herb risotto or roasted fingerling potatoes works wonders.
Drink Pairings
To cut through the richness of the butter and complement the sweetness of the lobster, choose a crisp white wine. A buttery Chardonnay is a classic choice, but a dry Sauvignon Blanc or a chilled Rosé also provides a refreshing contrast to the smoky grill flavors.
Frequently Asked Questions
How do I know if my lobster tails are spoiled before grilling?
Fresh or properly thawed lobster should have a mild, sweet scent of the ocean. If you notice a strong ammonia smell, a slimy texture on the meat, or if the meat is discolored (yellowish or green), the lobster has gone bad and should be discarded immediately.
Should I soak lobster tails in water before grilling?
There is no need to soak lobster tails in water. In fact, soaking them can dilute the natural flavor and make the meat soggy. If the tails were frozen, simply thaw them in the refrigerator overnight or in a sealed bag under cold running water, then pat them dry before seasoning.
Can I grill lobster tails without butterflying them?
Yes, you can grill them whole or split them completely in half. However, butterflying is recommended because it protects the meat from the direct flame better than splitting them in half, and it allows for more even seasoning than leaving the shell entirely intact.
What size lobster tail is best for grilling?
Tails weighing between 5 and 8 ounces are generally the “sweet spot” for grilling. They are large enough to be a satisfying meal but small enough to cook through quickly without the exterior becoming tough before the interior is done.
Can I use dried herbs instead of fresh in the butter baste?
You can certainly use dried herbs, but you should reduce the amount. Since dried herbs are more concentrated, use about one-third of the amount called for in a fresh herb recipe. For the best flavor profile on the grill, fresh parsley, chives, or tarragon are highly recommended.