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How to Grill Lobster Tails

As lobster tails are low in fat and calories, as compared to pork, beef, and chicken, it makes for a wonderful meal any time of the day. Rich in Omega-3 fatty acids, many health-conscious people include it in their daily diet. Plus, it is known to lower your risk of heart disease as well.

While grilling lobster tails, you need to be careful while choosing the ingredients that will accompany it; most specifically the spices and herbs. The reason is that this seafood is packed with amazing flavor, and by including additional flavors, it will change the outcome.

Grilling the Tails

Dependig on your taste preference and number of people you’re cooking for, add or subtract the amount of ingredients mentioned in the following recipes.

Lemon-Butter Lobster Tails


– Lobster tails, frozen, 4, ½-lb.
– Unsalted butter, 1½ cups
– Lemon zest, ½ teaspoon


Since we are using the frozen kind, thaw them to room temperature by placing them in a plastic bag and then submerged in a bowl of warm water. Next we will prepare the lemon-butter mixture. In a pan, melt butter over low heat. Once melted, pour even measurements in 2 different bowls and let it sit for about 5 minutes. Remove any foam that may have been produced on top. In one of the bowls, add lemon zest and mix it properly. Turn the gas grill on to medium-high heat and grease 4 skewers. To prepare the tails, cut the top shell straight down the middle, but don’t cut all the way till the bottom. Pull the tails apart, and insert them in each of the skewers. Generously coat the tails with lemon-butter. Now place them flesh side down on the hot grill, and cook for 4―5 minutes until light grill marks show. Flip the tails to grill the shell side for 3―6 minutes until the meat is firm and opaque. Meanwhile, apply the lemon-butter mixture as many as times as you want. And that’s it; the delicious tails are ready to be enjoyed.

Vinaigrette Lobster Tails


– Lobster tails, frozen, 8
– Vinaigrette dressing, 8 tablespoons
– Lemon juice, 3 tablespoons
– Chives, minced, 2 teaspoons
– Tomatoes, peeled, seeded, chopped, 2
– Extra-virgin olive oil, 2 tablespoons
– Lemon zest, 1½ teaspoons
– Tarragon leaves, minced, 1 tablespoon
– Salt and black pepper, for taste


Unlike the above mentioned recipe, here we will cut the tails all the way through in order to make 2 separate pieces. Follow the same technique to defrost the tails as we did in the above recipe.

To make the vinaigrette, take a bowl and combine tomatoes, vinaigrette dressing, lemon zest, tarragon, lemon juice, chives, salt, and black pepper properly. Keep the vinaigrette aside for some time. Preheat the gas grill and remove the tails from water. Brush them with extra-virgin olive oil, and season with salt and black pepper. Once the grill is hot and ready, place them flesh side down, and cook for 4―5 minutes until light grill marks show. Flip the tails and grill the shell side for at least 6 minutes. Keep basting the meat with vinaigrette. Once ready, remove them off the grill and serve immediately.

Spicy Lobster Tails


– Fresh rock lobster tails, 4
– Lemon juice, 2 teaspoons
– Orange peel, grated, 1 teaspoon
– Butter, melted, ¼ cup
– Ground ginger, 1 pinch
– Chili powder, 1 pinch


Preheat the gas grill. Cut the undershell membrane, insert skewers between the shells, and straighten the meat. In a bowl, mix melted butter, lemon juice, orange peel, chili powder, and ground ginger together. Brush this mixture over the tails and place the shell side on the grill first. Cook for 5 minutes and flip them over to cook the meat side for about 5 minutes; keeping basting the tails with the mixture. Once the tails are cooked, serve them immediately.