FREE 5-Ingredient Recipe EBook

• This Grilled Lobster Tail Recipe Is My Best Grilled Main
• How To Grill Lobster Tails
• How Long To Grill Lobster Tails?
• My Recipe Tips
• Grilled Lobster Tail (Easy & Juicy) Recipe card
• Serving Ideas
• Recipe Reviews

This Grilled Lobster Tail Recipe Is My Best Grilled Main

I turn to this grilled lobster tail when it gets too hot to broil lobster tails , and this recipe also happens to be the fanciest protein I’ve ever grilled. It’s the perfect way to take your summer meals up a notch for a special occasion… or you know, any regular day you want to feel a little fancy and found them on sale like I did. 😉 Here’s why I love this method:

• Juicy, tender, and full of flavor – My irresistible garlic butter seasoning and the perfect grilling time makes all the difference, plus this method gives the seafood a smoky flavor. I even have a time chart , so you’ll never overcook your grilled lobster tails again!
• Easy to make – I’ll walk you through exactly how to grill lobster tails, from butterflying them to seasoning, to my favorite way to grill them. It’s simpler than you’d think.
• Fancy dinner done fast – Special meals made simple are my thing! My entire recipe takes around 20 minutes (including the prep), and you’ll feel like you’re eating at a fancy restaurant… but better, because you get to be outside.

And if you’re worried about grilling lobster, don’t be — it’s actually super easy. Make it with me and you’ll see!

How To Grill Lobster Tails

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

Butterfly

• Cut the shell. Using sharp kitchen shears, cut down the top of the lobster shell lengthwise, starting from the end opposite the tail fins. (Stop when you get to the tail fins.) Use a knife to cut the flesh lengthwise along the center ridge, if your shears didn’t take care of that already.
• Open it up. Use your hands to pry open the shell, so that it opens up like mine below. Pull the shell away from the meat a bit.
• Add skewers. Run wooden or bamboo skewers lengthwise through the center of the flesh. This helps to prevent the grilled lobster tail from curling up!

Season

• Brush the lobster tails with olive oil, and season with sea salt and black pepper. Because we’ll grill them flesh side down to start, I don’t use butter at this point! (Otherwise it will burn, and can cause flareups.)
• Prep the garlic butter. I don’t add this right away, but you want to have it ready because the grilling process goes fast! Simply melt butter and whisk (or stir) in crushed garlic, lemon juice, smoked paprika, and cayenne pepper. Sometimes I also add fresh parsley or chives to make a garlic herb butter .

Grill

• Place the lobster tails on the grill grates, flesh side down . Cook without moving, until the flesh starts to brown a little and the shells start to turn bright red.
• Flip and add the garlic butter. After flipping, brush the melted lemon garlic butter mixture over the lobster meat. (I prefer silicone brushes like this because they’re easy to clean and don’t shed bristles.) Close the grill and cook until opaque. See my time chart below!

Remove the skewers when they are done. I always serve my grilled lobster tail with more of the seasoned butter (or sometimes just spoon on my lemon butter sauce ), garnish with lemon wedges, and sprinkle with fresh parsley or chives.

How Long To Grill Lobster Tails?

I recommend grilling lobster tails for 5-6 minutes flesh side down first, then 1-6 minutes flesh side up , until opaque but still juicy. The cooking time on the second side will vary depending on their size.

MY RULE OF THUMB: For juicy results, grill lobster tails for 60-75 seconds per ounce of individual tail.

It doesn’t matter how many tails you have, only their individual weight. For example, if your lobster tails are 8 ounces each, you’ll grill them for 480-600 seconds total, which is 8-10 minutes. Out of that total time, 5-6 minutes would be flesh side down and the remaining time would be after flipping.

I’ve made this time chart so you don’t have to convert seconds to minutes:

My Recipe Tips

• When butterflying, be careful not to cut the bottom shell. The shell protects the delicate flesh when cooking on the second side, and prevents the butter from dripping down into the grill after flipping.
• You’ll need very sharp kitchen shears, especially with larger lobster tails. I find the shell is thicker on larger ones. I have and love these kitchen shears , which look dainty, but are actually very strong and sharp. They were a surprise addition to my kitchen that turned out to be one of my favorite tools!
• Soak your skewers in water first, so they don’t catch fire on the grill. Simply place them in a shallow pan filled with water for 30-60 minutes and weigh down with a bowl to keep them submerged.
• Be careful when brushing on the butter. Try to apply it to the flesh only , not the outer shell. Don’t let it drip through the grates, as this can cause flare ups.
• I highly recommend an instant-read thermometer to check for doneness. The perfect internal temperature for juicy (not rubbery!) grilled lobster tail is 135-140 degrees F.
• Thaw your lobster tails if they are frozen. You won’t be able to butterfly them if they are frozen solid, plus they would cook unevenly anyway. I talk more about cooking frozen lobster tails here .
• Prep in advance to save time. This meal is best cooked fresh, as most seafood generally doesn’t reheat well. However, I often butterfly the lobster tails in advance and keep them in the refrigerator (wrapped in plastic so they don’t dry out) until I’m ready to grill them.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Lobster tails (or any size – see instructions) ▢
• 1 tbsp Olive oil ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢
• 1/4 cup Unsalted butter (melted; 1/2 stick) ▢
• 2 cloves Garlic (crushed) ▢
• 2 tsp Lemon juice ▢
• 1/2 tsp Smoked paprika ▢
• 1 pinch Cayenne pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes .
2. Preheat the grill for about 15 minutes , or a grill pan for 5 minutes , over medium heat.
3. Meanwhile, prepare the lobster tails. Using kitchen shears , cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don’t cut through the bottom shell. Use a knife to cut lengthwise along the ridge in the center, cutting through the lobster meat but not through the bottom shell, then your thumbs and fingers to spread open the shell. Run a skewer through the center of the flesh lengthwise to prevent curling.
4. Brush the lobster tails with olive oil. Season with sea salt and black pepper.
5. In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Set aside.
6. Place the lobster tails on the preheated grill, flesh side down. Cook undisturbed for 5-6 minutes , until the flesh underneath is starting to brown and almost cooked through.
7. Flip the lobster tails and brush half of the melted garlic butter over the lobster meat. Close the lid and grill for an additional 2-4 minutes for 8-ounce tails, or until opaque. Serve with remaining garlic butter. (If your tails are a different size, a good rule of thumb for lobster tail grill time is about 60-75 seconds total time per ounce of individual tail. For example, if your lobster tails are 8 ounces each, you’ll grill them for 480-600 seconds total, which is 8-10 minutes. Out of that total time, 5-6 minutes would be flesh side down and the remaining time would be after flipping.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 8-ounce lobster tail

• Tips: Check out my recipe tips above to help you butterfly the tails more easily (and see my butterflying pictures for a visual), avoid flareups or your skewers catching fire, prevent overcooking, and more.
• Time chart: See my rule of thumb and time chart above for an easy visual of timing for different sizes of lobster tails.
• Storage and leftover ideas: You can keep leftovers in an airtight container in the fridge for a few days, but honestly, I’m not a big fan of reheating grilled lobster tail. Instead, I turn my leftovers into a lobster salad or lobster bisque if I have any. Both make great lunch options!

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Grilled Lobster Tail

Serving Ideas

I like to serve grilled lobster tail with light, simple side dishes , because the whole point of grilling is a meal with less fuss! Here are some of my top picks:

• Grilled Vegetables – Some of my favorite veggies to cook this way are grilled zucchini , grilled broccoli , grilled asparagus , and grilled cabbage steaks . I usually grill the vegetables first, so I can serve the seafood fresh. Just keep in mind that many vegetables require medium-high heat, whereas grilled lobster works best at medium heat, so let your grill cool down a bit.
• Salads – One of my favorites to pair with this dish is grilled peach salad , because I can grill the peaches at the same time as the lobster (both need medium heat). For cook-free options, try my spring mix salad , creamy cucumber salad , or Caprese salad .
• Potatoes – Throw some on the grill (I don’t have my recipe on the blog for you yet, but let me know if you want me to post it!), or start my Instant Pot baked potatoes or air fryer potatoes before grilling.
• Steak – Want to turn this into surf and turf ? Make my grilled steak recipe to go with your grilled lobster tail!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Grilled Lobster Tail (Easy & Juicy)

Make this easy, juicy grilled lobster tail recipe with irresistible lemon garlic butter! Includes time chart and my tips for perfect results.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/grilled-lobster-tail/

Ingredients

• 4 8-oz Lobster tails (or any size - see instructions)
• 1 tbsp Olive oil
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper
• 1/4 cup Unsalted butter (melted; 1/2 stick)
• 2 cloves Garlic (crushed)
• 2 tsp Lemon juice
• 1/2 tsp Smoked paprika
• 1 pinch Cayenne pepper

Instructions

1. If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes .
2. Preheat the grill for about 15 minutes , or a grill pan for 5 minutes , over medium heat.
3. Meanwhile, prepare the lobster tails. Using kitchen shears , cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don’t cut through the bottom shell. Use a knife to cut lengthwise along the ridge in the center, cutting through the lobster meat but not through the bottom shell, then your thumbs and fingers to spread open the shell. Run a skewer through the center of the flesh lengthwise to prevent curling.
4. Brush the lobster tails with olive oil. Season with sea salt and black pepper.
5. In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Set aside.
6. Place the lobster tails on the preheated grill, flesh side down. Cook undisturbed for 5-6 minutes , until the flesh underneath is starting to brown and almost cooked through.
7. Flip the lobster tails and brush half of the melted garlic butter over the lobster meat. Close the lid and grill for an additional 2-4 minutes for 8-ounce tails, or until opaque. Serve with remaining garlic butter. (If your tails are a different size, a good rule of thumb for lobster tail grill time is about 60-75 seconds total time per ounce of individual tail. For example, if your lobster tails are 8 ounces each, you’ll grill them for 480-600 seconds total, which is 8-10 minutes. Out of that total time, 5-6 minutes would be flesh side down and the remaining time would be after flipping.)

Maya’s Recipe Notes

Serving size: 1 8-ounce lobster tail

• Tips: Check out my recipe tips above to help you butterfly the tails more easily (and see my butterflying pictures for a visual), avoid flareups or your skewers catching fire, prevent overcooking, and more.
• Time chart: See my rule of thumb and time chart above for an easy visual of timing for different sizes of lobster tails.
• Storage and leftover ideas: You can keep leftovers in an airtight container in the fridge for a few days, but honestly, I’m not a big fan of reheating grilled lobster tail. Instead, I turn my leftovers into a lobster salad or lobster bisque if I have any. Both make great lunch options!

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• This Grilled Lobster Tail Recipe Is My Best Grilled Main
• How To Grill Lobster Tails
• How Long To Grill Lobster Tails?
• My Recipe Tips
• Grilled Lobster Tail (Easy & Juicy) Recipe card
• Serving Ideas
• Recipe Reviews

This Grilled Lobster Tail Recipe Is My Best Grilled Main

I turn to this grilled lobster tail when it gets too hot to broil lobster tails , and this recipe also happens to be the fanciest protein I’ve ever grilled. It’s the perfect way to take your summer meals up a notch for a special occasion… or you know, any regular day you want to feel a little fancy and found them on sale like I did. 😉 Here’s why I love this method:

• Juicy, tender, and full of flavor – My irresistible garlic butter seasoning and the perfect grilling time makes all the difference, plus this method gives the seafood a smoky flavor. I even have a time chart , so you’ll never overcook your grilled lobster tails again!
• Easy to make – I’ll walk you through exactly how to grill lobster tails, from butterflying them to seasoning, to my favorite way to grill them. It’s simpler than you’d think.
• Fancy dinner done fast – Special meals made simple are my thing! My entire recipe takes around 20 minutes (including the prep), and you’ll feel like you’re eating at a fancy restaurant… but better, because you get to be outside.

And if you’re worried about grilling lobster, don’t be — it’s actually super easy. Make it with me and you’ll see!

How To Grill Lobster Tails

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

Butterfly

• Cut the shell. Using sharp kitchen shears, cut down the top of the lobster shell lengthwise, starting from the end opposite the tail fins. (Stop when you get to the tail fins.) Use a knife to cut the flesh lengthwise along the center ridge, if your shears didn’t take care of that already.
• Open it up. Use your hands to pry open the shell, so that it opens up like mine below. Pull the shell away from the meat a bit.
• Add skewers. Run wooden or bamboo skewers lengthwise through the center of the flesh. This helps to prevent the grilled lobster tail from curling up!

Season

• Brush the lobster tails with olive oil, and season with sea salt and black pepper. Because we’ll grill them flesh side down to start, I don’t use butter at this point! (Otherwise it will burn, and can cause flareups.)
• Prep the garlic butter. I don’t add this right away, but you want to have it ready because the grilling process goes fast! Simply melt butter and whisk (or stir) in crushed garlic, lemon juice, smoked paprika, and cayenne pepper. Sometimes I also add fresh parsley or chives to make a garlic herb butter .

Grill

• Place the lobster tails on the grill grates, flesh side down . Cook without moving, until the flesh starts to brown a little and the shells start to turn bright red.
• Flip and add the garlic butter. After flipping, brush the melted lemon garlic butter mixture over the lobster meat. (I prefer silicone brushes like this because they’re easy to clean and don’t shed bristles.) Close the grill and cook until opaque. See my time chart below!

Remove the skewers when they are done. I always serve my grilled lobster tail with more of the seasoned butter (or sometimes just spoon on my lemon butter sauce ), garnish with lemon wedges, and sprinkle with fresh parsley or chives.

How Long To Grill Lobster Tails?

I recommend grilling lobster tails for 5-6 minutes flesh side down first, then 1-6 minutes flesh side up , until opaque but still juicy. The cooking time on the second side will vary depending on their size.

MY RULE OF THUMB: For juicy results, grill lobster tails for 60-75 seconds per ounce of individual tail.

It doesn’t matter how many tails you have, only their individual weight. For example, if your lobster tails are 8 ounces each, you’ll grill them for 480-600 seconds total, which is 8-10 minutes. Out of that total time, 5-6 minutes would be flesh side down and the remaining time would be after flipping.

I’ve made this time chart so you don’t have to convert seconds to minutes:

My Recipe Tips

• When butterflying, be careful not to cut the bottom shell. The shell protects the delicate flesh when cooking on the second side, and prevents the butter from dripping down into the grill after flipping.
• You’ll need very sharp kitchen shears, especially with larger lobster tails. I find the shell is thicker on larger ones. I have and love these kitchen shears , which look dainty, but are actually very strong and sharp. They were a surprise addition to my kitchen that turned out to be one of my favorite tools!
• Soak your skewers in water first, so they don’t catch fire on the grill. Simply place them in a shallow pan filled with water for 30-60 minutes and weigh down with a bowl to keep them submerged.
• Be careful when brushing on the butter. Try to apply it to the flesh only , not the outer shell. Don’t let it drip through the grates, as this can cause flare ups.
• I highly recommend an instant-read thermometer to check for doneness. The perfect internal temperature for juicy (not rubbery!) grilled lobster tail is 135-140 degrees F.
• Thaw your lobster tails if they are frozen. You won’t be able to butterfly them if they are frozen solid, plus they would cook unevenly anyway. I talk more about cooking frozen lobster tails here .
• Prep in advance to save time. This meal is best cooked fresh, as most seafood generally doesn’t reheat well. However, I often butterfly the lobster tails in advance and keep them in the refrigerator (wrapped in plastic so they don’t dry out) until I’m ready to grill them.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Lobster tails (or any size – see instructions) ▢
• 1 tbsp Olive oil ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢
• 1/4 cup Unsalted butter (melted; 1/2 stick) ▢
• 2 cloves Garlic (crushed) ▢
• 2 tsp Lemon juice ▢
• 1/2 tsp Smoked paprika ▢
• 1 pinch Cayenne pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes .
2. Preheat the grill for about 15 minutes , or a grill pan for 5 minutes , over medium heat.
3. Meanwhile, prepare the lobster tails. Using kitchen shears , cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don’t cut through the bottom shell. Use a knife to cut lengthwise along the ridge in the center, cutting through the lobster meat but not through the bottom shell, then your thumbs and fingers to spread open the shell. Run a skewer through the center of the flesh lengthwise to prevent curling.
4. Brush the lobster tails with olive oil. Season with sea salt and black pepper.
5. In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Set aside.
6. Place the lobster tails on the preheated grill, flesh side down. Cook undisturbed for 5-6 minutes , until the flesh underneath is starting to brown and almost cooked through.
7. Flip the lobster tails and brush half of the melted garlic butter over the lobster meat. Close the lid and grill for an additional 2-4 minutes for 8-ounce tails, or until opaque. Serve with remaining garlic butter. (If your tails are a different size, a good rule of thumb for lobster tail grill time is about 60-75 seconds total time per ounce of individual tail. For example, if your lobster tails are 8 ounces each, you’ll grill them for 480-600 seconds total, which is 8-10 minutes. Out of that total time, 5-6 minutes would be flesh side down and the remaining time would be after flipping.)

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Maya’s Recipe Notes

Serving size: 1 8-ounce lobster tail

• Tips: Check out my recipe tips above to help you butterfly the tails more easily (and see my butterflying pictures for a visual), avoid flareups or your skewers catching fire, prevent overcooking, and more.
• Time chart: See my rule of thumb and time chart above for an easy visual of timing for different sizes of lobster tails.
• Storage and leftover ideas: You can keep leftovers in an airtight container in the fridge for a few days, but honestly, I’m not a big fan of reheating grilled lobster tail. Instead, I turn my leftovers into a lobster salad or lobster bisque if I have any. Both make great lunch options!

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Grilled Lobster Tail

Serving Ideas

I like to serve grilled lobster tail with light, simple side dishes , because the whole point of grilling is a meal with less fuss! Here are some of my top picks:

• Grilled Vegetables – Some of my favorite veggies to cook this way are grilled zucchini , grilled broccoli , grilled asparagus , and grilled cabbage steaks . I usually grill the vegetables first, so I can serve the seafood fresh. Just keep in mind that many vegetables require medium-high heat, whereas grilled lobster works best at medium heat, so let your grill cool down a bit.
• Salads – One of my favorites to pair with this dish is grilled peach salad , because I can grill the peaches at the same time as the lobster (both need medium heat). For cook-free options, try my spring mix salad , creamy cucumber salad , or Caprese salad .
• Potatoes – Throw some on the grill (I don’t have my recipe on the blog for you yet, but let me know if you want me to post it!), or start my Instant Pot baked potatoes or air fryer potatoes before grilling.
• Steak – Want to turn this into surf and turf ? Make my grilled steak recipe to go with your grilled lobster tail!