Cooking Lobster Tail on the Grill

Lobster might have a reputation for being a special-occasion food, but there’s no reason to save it for a fancy dinner out. Cooking lobster tail on the grill is surprisingly easy, and the end result is a smoky, buttery main course that’s delicious. The key is simple: start with good lobster, keep an eye on the heat and, most importantly, don’t overcook it!

Choose Your Lobster

For grilling, lobster tails are the easiest place to start. They’re simple to prep, cook relatively quickly and are easy to serve, making them especially handy for a backyard barbecue or tailgate. Fresh or frozen tails can both work well; if using frozen, thaw them completely in the refrigerator before grilling.

Whole lobsters can also be grilled, but they require a little more preparation. Briefly blanching the lobster before grilling helps ensure the meat cooks evenly and makes the shell easier to handle.

Prep the Tails

Using kitchen shears, carefully cut through the top of the lobster shell lengthwise, stopping before you reach the tail fan. Gently loosen the meat from the shell and lift it slightly, keeping it attached at the bottom. This butterfly-style preparation exposes more of the meat to the grill and makes it easier to tell when it’s cooked.

Brush the exposed meat with melted butter or olive oil, then season with salt, pepper and perhaps a little garlic, paprika or your favorite seafood seasoning. Lobster doesn’t need much fussing; its naturally sweet flavor should still shine through.

Grill Over Medium-High Heat

Preheat your grill to about 400 to 450 degrees Fahrenheit. Place the lobster tails shell-side down over medium-high heat and close the lid. Cooking them this way helps protect the delicate meat while allowing the shell to absorb plenty of smoky flavor.

Depending on the size of the tails, they’ll generally need about 8 to 12 minutes. Baste the meat with melted butter during the final few minutes and rotate the tails if your grill has hot spots. Keep a close eye on them! Lobster can go from perfectly tender to rubbery in a hurry.

If you prefer more char, you can briefly place the meat side directly over the heat near the end of cooking. Just watch it carefully to prevent burning.

Know When It’s Done

Unlike steak, lobster isn’t a food where you want to guess your way to the finish line. The meat should be opaque, white and firm, rather than translucent. An instant-read thermometer can provide extra peace of mind; aim for an internal temperature around 135 to 140 degrees Fahrenheit, keeping in mind that the temperature will continue to rise slightly as the lobster rests.

The real goal is tender, juicy meat. Overcooked lobster becomes tough and chewy, so when in doubt, start checking early.

Butter Makes Everything Better

Once the lobster comes off the grill, serve it with plenty of melted butter and lemon wedges. Want to switch things up? Try garlic-herb butter, Cajun seasoning or chili-lime butter for a little kick.

Pair grilled lobster with other barbecue favorites like grilled corn, potatoes or a crisp coleslaw. Or remove the meat from the shell and pile it into toasted rolls for an easy lobster roll spread. Fancy? Absolutely. Difficult? Not nearly as much as it looks.