Grilled Lobster Tail with Garlic Butter Recipe

If you want to wow your guests with something simple yet truly sensational, let me introduce you to my absolute favorite: Grilled Lobster Tail with Garlic Butter. This dish brings the sweetness of tender lobster and the impossibly rich savor of golden garlicky butter together in an irresistible, summery feast that’s easier than you’d think—honestly, it’s the taste of restaurant luxury, without the white-tablecloth fuss!

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Ingredients You’ll Need

For Grilled Lobster Tail with Garlic Butter, we’re letting premium ingredients shine—and trust me, the flavors truly depend on the quality and freshness you bring to the table. Every element (from the succulent lobster and creamy butter to the zesty lemon) adds its own magic for that lively, summery taste you’ll never forget.

• Lobster Tails (4, 6-8 ounces each): Fresh (or properly thawed) lobster tails are the star—look for ones with translucent, plump meat for that perfect tender texture.
• Unsalted Butter: It’s the base of your garlic butter sauce—softened for easy mashing and maximum meltiness all over the grill-kissed lobster.
• Lemon (1/2 medium): Sliced into wedges, lemon brightens every bite and balances out the richness with a refreshing zing.
• Fresh Garlic (2 cloves): Minced garlic infuses the butter and lobster tail with an irresistible aromatics. Fresh is best for bold, clean flavor!
• Parsley (1 tablespoon, fresh leaves): Adds a pop of color and herby freshness—just a bit makes the lobster visually stunning and even tastier.
• Kosher Salt (1 teaspoon, divided): Salt doesn’t just season—it brings out every ounce of natural sweetness in the lobster meat.
• Vegetable or Olive Oil (1 teaspoon): Brushed over the lobster meat, oil helps prevent sticking and helps get those gorgeous grill marks.

Variations

The beauty of Grilled Lobster Tail with Garlic Butter is how easily you can tweak the recipe to suit your taste, dietary needs, or what’s currently in your kitchen—have fun getting creative with different herbs, spice blends, or even by tailoring how you serve it!

• Herb Swap: Try fresh chives, basil, or tarragon instead of parsley for a twist on the herbal note.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of smoked paprika to the garlic butter for a gentle heat and deeper flavor.
• Dairy-Free Option: Substitute vegan butter or olive oil for the unsalted butter if you’re aiming for a dairy-free, but still luscious, finish.
• Citrus Variety: Use lime or orange zest along with, or instead of, lemon for a different citrusy aroma and a fun visual switch-up.

How to Make Grilled Lobster Tail with Garlic Butter

Step 1: Thaw and Prep the Lobster Tails

If your lobster tails are frozen, start by placing them on a plate or baking sheet and let them thaw overnight in the fridge. This slow thaw is crucial for sweet, juicy lobster—no shortcuts here! When ready to cook, pat them dry gently with paper towels, which will help you achieve even charring on the grill.

Step 2: Soften and Mix the Garlic Butter

Bring your unsalted butter to room temperature so it’s nice and soft. In a small bowl, combine the softened butter with finely chopped garlic, parsley, and half your kosher salt. Use a fork to blend everything together until you have a fragrant, spreadable garlic butter paste—it’s going to melt beautifully over your hot lobster tails.

Step 3: Cut and Loosen the Lobster Meat

Arrange the lobster tails shell-side up and, with kitchen shears, snip straight down the middle of the hard shell from the thicker end to just before the tail fan. Next, slip your thumbs under the shell and gently lift the meat out, keeping it attached at the bottom—this “piggyback” technique creates that gorgeous presentation and helps the meat cook evenly.

Step 4: Butterfly and Season

Use a chef’s knife or shears to carefully slice the lobster meat in half lengthwise, stopping before cutting through the bottom shell. Open each tail like a book and give it a gentle press to flatten—this exposes more surface area for that irresistible char. Brush the exposed lobster meat with oil and sprinkle with the remaining kosher salt for perfect seasoning.

Step 5: Grill to Perfection

Preheat your outdoor grill to medium (350–400ºF). Clean the grates for flawless grill marks, then place the lobster tails flesh-side down, thicker ends toward hotter spots. Cover and grill for about 5 minutes—the meat will get gorgeous marks and start to turn opaque.

Step 6: Add the Garlic Butter and Finish Grilling

Flip the lobster tails shell-side down and divide the garlic butter evenly over each. Cover the grill and cook for another 3–5 minutes, just until the butter is melted and the thickest part of the lobster registers 135–140ºF. The aroma is pure magic! Transfer to a platter and serve hot, with fresh lemon wedges for that bright finishing touch.

How to Serve Grilled Lobster Tail with Garlic Butter

Garnishes

Garnish your Grilled Lobster Tail with Garlic Butter with a generous sprinkle of fresh parsley and a couple of lemon wedges on each plate. For an extra pop of color and brightness, try adding a little lemon zest over the hot, buttery lobster just before serving!

Side Dishes

Keep the sides simple and fresh to let the lobster shine—think grilled asparagus, a crisp green salad, buttery corn on the cob, or even some garlicky grilled bread to soak up any extra garlic butter. If you’re feeling festive, a chilled glass of white wine or sparkling water pairs beautifully with the rich, bright flavors.

Creative Ways to Present

For maximum impact, arrange your Grilled Lobster Tail with Garlic Butter on a platter, shell side down, and surround them with lemon wedges, sprigs of fresh herbs, and a small bowl of extra melted garlic butter for dipping. For individual plates, nestle each tail atop a bed of lightly dressed greens or alongside a colorful quinoa salad so the vibrant hues invite everyone to dig right in.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Grilled Lobster Tail with Garlic Butter (a rare occurrence, let’s be honest!), let the lobster cool completely and store it in an airtight container in the fridge for up to 2 days. Keep the garlic butter in a separate container so you can refresh the lobster when reheating.

Freezing

While freshly grilled lobster is always best, you can freeze cooked lobster meat in a tightly sealed bag for up to one month. Thaw in the fridge overnight and reheat gently to preserve that tender texture.

Reheating

To reheat, place the lobster tails on a baking sheet and cover with foil to prevent drying out. Warm in a 300ºF oven for 5–8 minutes, just until heated through—then finish with a little fresh garlic butter to bring all that luscious flavor back to life.

FAQs

Final Thoughts

Next time you want to spoil yourself or dazzle friends and family, give Grilled Lobster Tail with Garlic Butter a try—it’s one of those rare dishes that feels like pure luxury but is truly manageable for home cooks. Fire up the grill, pour yourself something chilled, and get ready for “oohs” and “aahs” around the table!

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