The Best Grilled Lobster Tails

Article by Alice K. Thompson

Not only do our grilled lobster tails look and taste amazing, but they also come together fast, especially when you know the simple steps that keep them sweet, tender and never overcooked. With a quick butterfly, a hot grill and plenty of delicious lemon‑garlic butter, you get restaurant‑level results in minutes.

How to Grill Lobster Tails Like a Pro

Looking for perfect grilled lobster tails? These expert tips from the Food Network Kitchen team ensure even cooking, big flavor and a polished presentation.

Use fresh or frozen lobster. We call for frozen lobster tails in this lobster tail recipe because they’re widely available year-round, but fresh works just as well.

Butterflying is key. Cutting through the back of the shell and lifting the meat up helps it cook evenly, gives seasonings and butter full contact and makes the tails easier to eat. It also makes them look beautiful on the plate.

Kitchen shears butterfly lobster tails neatly. Kitchen shears snip through the shell cleanly without tearing the flesh.

Skewers keep the tails from curling. Heat shrinks the protein strands in the meat, which can cause the tails to curl up (much like shrimp). A skewer keeps the meat straight, making it easier to baste and eat. If using wooden skewers, soak them in water for at least 30 minutes to prevent charring.

Make the butter sauce before you start grilling. Lobster tails cook quickly, so prepare the sauce before the tails hit the grill.

Prep the grill grates. Scrape the heated grates clean with a wire brush, then apply a thin layer of oil to them to prevent sticking. Use a heat-proof silicone brush or soak a paper towel in oil and use a pair of tongs to rub it over the grates.

Grill with olive oil first. Use a light coat of olive oil or high-heat oil like safflower or canola oil on the tails to further prevent sticking. Don’t use butter at this stage — it can burn or flare.

Doubling the recipe is easy. Many grills can accommodate 8 tails, so scaling up for a crowd is straightforward.

How to Thaw Frozen Lobster Tails

Defrost frozen lobster tails in the fridge on a plate or in a bowl overnight. For a quicker method, keep them sealed and submerge them in a large bowl of cold water until thawed, about 1 hour. Unlike some seafood, lobster tails shouldn’t be cooked from frozen; they must be thawed and flexible to avoid toughness.

How to Tell When Lobster is Done

Lobster meat is ready when it turns opaque and is just barely firm. Check by cutting into the thickest part with a paring knife to ensure it’s white all the way through, not gray or translucent.

You can also use an instant-read thermometer to help you judge how long to cook lobster tails. Look for a temperature between 135 and 140 degrees F.