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This giant grilled lobster tail is the perfect treat. Not only is it a show stopper, but the taste is out of this world. Perfectly grilled meat, savory and zesty butter make for a rich and decadent meal everyone will enjoy. I get it, it’s expensive, but look for special deals at your local grocery store. I know at my local Mariano’s they frequently have sales.
Table of Contents
Step 1: Prepare the lobster tail.
The best way to enjoy this beautiful large lobster is to get the meat out of the shell but still keep it attached to it for presentation. By exposing the lobster meat, not only can you add some seasoning, but you will get a slight smokiness to it as well.
Start by cutting down the middle of the shell. Separate and remove the meat only leaving it attached to the tail. Next, season it with Dad’s Steak seasoning which has the buttery and herby notes you would use on a crustacean.
Must have grillin seasonings!
If your store only has small lobster tails, check out this skewer recipe that you can replicate and use the garlic butter from this recipe.
Step 2: How to perfectly grill lobster tail.
Lobster meat is very delicate therefore it doesn’t take much to over cook this expensive protein.
Preheat the grill to a high 350 – 375 degrees and set for indirect heat. Before you place the lobster on the grill, take a whole garlic head, slice the top off, drizzle with some olive oil and wrap in a foil sheet. Place it on the grill to roast. Remove it once tender.
Now, place the lobster tail for about 20 minutes or until the internal temperature reaches 140 degrees. It is very important to keep an eye on the internal temps. Lobster can be easily overcooked making it rubbery and unpleasant to eat.
Lobster Grilling Tip
- Keep an eye on the internal temp. Lobster overcooks really fast and becomes rubbery. Internal temp should be 140 degrees.
- Rest the grilled lobster once off the grill
Step 3: How to make homemade compound garlic butter.
For this recipe, I used some left over compound garlic butter I made for a different recipe. If you are making yours from scratch, all you need are a few simple ingredients.
I strongly recommend going with a higher quality butter, because of its higher butter fat content adding more flavor.
In a mixing bowl, add 1 block of room temperature butter, and chopped parsley. Next squeeze out the roasted garlic, add freshly squeezed lemon juice and crushed red peppers. Mix all the ingredients together until the butter is completely mashed and blended in evenly.
Place the butter mixture onto plastic wrap, wrap it and roll it tightly forming a log shape. Place it into the refrigerator allowing it to firm up.
If you are looking for a compound butter with more herbs, check out my herb butter recipe.
Once the grilled lobster tail has rested, generously pour some of the melted garlic butter over the top, squeeze some lemon juice and top with freshly chopped parsley. Enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
The best way to know if any protein is ready is to check the internal temperature. Lobster is no different. Remove the lobster between 135-140 internal degrees for the perfect soft and sweet meat and avoid rubbery texture.
Printer friendly recipe below:
Grilled Lobster Tail
- 1 Giant lobster tail
- 1 tsp Dad's Steak seasoning
Compound Garlic Butter Ingredients
- 8 oz Salted butter
- 2 tbsp Freshly chopped parsley
- 1 Garlic head
- 1 tbsp Crushed red peppers
- 1 tsp Freshly squeezed lemon juice
- Preheat the grill to a high 350 – 375 degrees and set for indirect heat.
- Slice the top off the garlic head, drizzle with some olive oil and wrap in a foil sheet. Place it on the grill to roast. Remove it once tender. This takes about 40 minutes.
- Cut down the middle of the lobster tail shell. Separate and remove from the meat only leaving the tail attached. Season it with Dad's Steak seasoning
- Grill the lobster tail for about 20 minutes or until the internal temperature reaches 140 degrees.
- For the butter, in a mixing bowl, add 1 block of room temperature butter, chopped parsley. Next squeeze out the roasted garlic, add freshly squeezed lemon juice and crushed red peppers. Mix all the ingredients together until the butter is completely mashed and blended in evenly.
- Once the grilled lobster tail has rested, generously pour some of the melted garlic butter over the top, squeeze some lemon juice and top with freshly chopped parsley
Check out the Recipes Page for other tasty ideas!