Grilled lobster tails are the ultimate summer extravagance, so you’ll want to make sure to treat them right. This method assures tender and juicy lobster meat cradled in a shell brimming with garlicky, herby butter. We start with frozen tails because that’s what’s most reliably available, but if you have access to fresh, by all means use them.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Olive oil, for brushing
- 1 stick (8 tablespoons) unsalted butter
- 2 cloves garlic, very finely chopped or grated
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh chives
- Pinch cayenne pepper
- Four 8-ounce frozen lobster tails, thawed
- Kosher salt
Instructions
- If using wooden skewers, soak them in water for 30 minutes before grilling.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until sizzling, about 30 seconds. Remove and stir in the lemon zest and juice. Let cool slightly, about 5 minutes, then stir in the parsley, chives and cayenne. Keep warm.
- Using a pair of kitchen shears, cut lengthwise through the top of the lobster shells, then pull the shells apart slightly to expose the lobster meat. Use a knife to cut almost but not completely through the tails and push the cut sides open slightly. Insert a skewer lengthwise through each side of the tails to keep them from curling during grilling. Brush all over with olive oil and sprinkle lightly with salt.
- Grill the tails meat-side down until the shells begin to turn red all over, 4 to 5 minutes. Flip, then brush the meat generously with the butter. Cover with the lid and grill until the meat has just turned white, about 3 minutes. Flip once more, brush again with the butter and grill until the shells are bright red and the meat is just cooked through, about 1 minute more.
- Remove the skewers and serve with any extra warm butter on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 416 |
| Total Fat | 28 g |
| Saturated Fat | 15 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 38 g |
| Cholesterol | 349 mg |
| Sodium | 965 mg |
Reviews
I am going to make it Instruction #4 wishing you had a video to see how you do this
Wow so good!
wow so good!
This recipe is so very close to the one we use. Reading through, the new additions would be parsley and chives, both of which we grow. These will taste even better than our version because of the inclusion of fresh herbs. Thank you again, Food Network Chefs.
You live in Tennessee you had to go all the way to Illinois to get lobster. Florida would be the choice of mine.
We tried this recipe & then made it again w/ some of changes. We did not add parsley, chives, lemon zest or minced garlic the 2nd time. We found a place in Peoria, IL that sells 1 lb lobster tails. We dry freeze them & bring them home to TN. Defrost & split down the back to the tail, spread the shell wide open, slather heavily with garlic butter & lay them on the grill meat down first. Slather the top while grilling the bottom, close the lid. After 2-3 mins, flip the tails, slather more butter on, close lid. Flipping them about 4-5 times each side, slathering each time because the tails are so large. The tails come out so moist & buttery, they melt in your mouth. Perfection every time!