his recipe for grilled lobster tail is fresh lobster that’s cooked to tender perfection, then topped with garlic and herb butter. A simple yet elegant meal option that’s sure to get rave reviews from family and friends.

I love to grill during the warmer weather months. Some of my favorite seafood options include grilled tilapia, grilled shrimp skewers, grilled salmon and these delectable grilled lobster tails.

Lobster is the ultimate indulgence, and it’s even better when it’s topped with garlic, butter and herbs. These grilled lobster tails are so easy to make, yet look and taste like they came from a fancy restaurant.

Start by choosing lobster tails that are similar in size so that they cook at the same rate. Use sharp kitchen shears to cut down the lobster shell at top of each tail. Place a knife into the cut you made, then cut through the lobster flesh, stopping when you hit the bottom shell. Use your hands to flatten the cut lobster tail. Place a wood or metal skewer through the lobster meat, which will keep it from curling up as it cooks. This cutting technique will allow for the lobster meat to make direct contact with the grill, which gives it more of that great smoky flavor.
Raw lobster tails split open with skewers through them.
Cut the lobster tails as described above, then brush them with a little olive oil, salt and pepper. Place the lobster flesh side down on the grill, and cook it for 5 minutes. Flip the lobster over, and add a spoonful of melted butter flavored with garlic and herbs. Serve the lobster immediately and enjoy. Don’t forget the lemon wedges, as the fresh lemon juice really makes the flavor of the lobster pop!
Lobster tails upside down on a grill pan.
Grilled Lobster Tail - Dinner at the Zoo
2 Lobster tails
1 ½ tablespoon butter, divided
pinch celtic sea salt
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