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Grilled Lobster Tails

Grilled Lobster Tails

  • Yield: 4-6 servings
  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
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  • 1 stick Salted butter, at room temperature
  • 2 tbsp Chives, chopped
  • 1 tbsp Tarragon leaves, chopped
  • 1 clove Garlic, minced
  • Dash hot sauce
  • Ground black pepper
  • 4 (7-ounce) Lobster tails
  • Olive oil
  • Kosher salt
  • Chive sprigs
  • Lemon wedges, for garnish


  1. Preheat grill to direct medium-high heat.
  2. In a small bowl combine thoroughly butter, chives, tarragon, minced garlic, hot sauce and black pepper with a rubber spatula. Cover with plastic wrap and set aside.
  3. Butterfly the lobster tails straight down the middle of the soft underside of the shell. Shallowly cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt.
  4. Place lobsters cut side down on the hot grill and cook until the shells are bright red, about 5 minutes. Flip the tails and spoon a generous tbsp of prepared herbed butter onto the meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
  5. Remove tails from the grill. Garnish with chive and serve with prepared herb butter and lemon wedges.


Recipe adapted from