Ever tried to impress your friends with Sizzling Grilled Lobster Tails with Herb Garlic Butter but ended up with chewy, bland seafood sadness? Oh, buddy, you’re not alone. I used to feel kinda hopeless around lobster tails. I would stare at those pricey little guys in the freezer, then back away slowly. Well, not anymore. Today, we’re fixing that problem together, step by step. If you want tips, tricks, and the best buttery herby lobster tails that taste like a five-star restaurant (seriously), you’re in the right place.
Quality ingredients is the key
Here’s the honest truth: you cannot fake it with bad lobster. If you’re spending this much on dinner, you want those lobster tails to be, well, amazing. Get the freshest you can—chilly, sweet-smelling, no weird slime. I grew up on the coast, so I’m kinda picky. If you’re landlocked like me now, frozen’s fine. Just avoid ones that look all freezer-burned or grey. Real talk, butter’s almost as crucial as the lobster. Grab some proper salted butter. Chopped up fresh parsley and garlic? Don’t even think about skipping. And yes, use real lemons. That squeeze at the end wakes up all the flavors. Trust me, rubbery lobster cannot be saved by dollar store butter. Go big. Okay?
“I never thought grilling lobster tails was within my skill level, but using good ingredients made all the difference. I was surprised at how easy and restaurant-quality they turned out!” – Mandy L., loyal grill fan.
Buying and Thawing Lobster Tails
Okay. So, about shopping. I’ve bought lobster tails at every grocery store in town, and, honestly, you do get what you pay for. Ask at the seafood counter where they come from (avoid anything sad looking or with a ton of ice around it). Coldwater varieties like Maine lobster are sweeter, in my (not-so-humble) opinion. If you get ‘em frozen, which is totally normal, thaw them in your fridge overnight. Do NOT use a microwave. If you’re like me and forget, soak them (in the plastic) in cold water for about 45 mins. Do not use hot water or your lobster goes a grim, mushy route. (Look, I learned the hard way.)
Preparing and Grilling Lobster Tails
Let’s get things prepped. First, grab sharp kitchen scissors. Snip down the middle of the shell right to the tail—stop before you hit the end, though. Wiggle your fingers and gently lift the meat above the shell. It’ll look fancy, I promise. Sometimes you spot a dark vein? Yank that out. I sprinkle salt and pepper at this stage. For grilling, fire that thing up to medium-high heat. Oil the grates so nothing sticks. Grill meat side down TWO minutes. Flip, brush with all that herb garlic butter you made, and finish a couple more minutes. Easy. If the tail meat’s opaque, it’s done. Pull it quick or you’ll end up with rubber bands (gross).
How to Make Grilled Lobster Tail with Garlic Butter
Now, for that magic sauce. Melt butter, toss in chopped garlic, add lemon juice, and a mountain of chopped parsley. Sometimes, I add a squiggle of hot sauce for a little kick. Just mix it up until fragrant and garlicky. Let it cool a bit before brushing on the lobster, so it doesn’t scorch. You can even set some aside for dipping. (The more, the better, in my book.) Remember, don’t drown the lobster—just enough for a buttery shine.
| Step | Tip | Time Needed |
|---|---|---|
| Prep lobster tails | Use kitchen scissors for clean cut | 5 min |
| Melt butter & mix herbs | Don’t burn the garlic | 3 min |
| Grill tails | Medium-high, watch CLOSELY | 5-7 min |
Clawed vs. Clawless Lobsters
Oh, let’s settle this: some lobster tails come from two totally different lobsters. Maine lobsters have claws. Spiny lobsters, which are all tail and no giant claw, are popular too—think, Caribbean style. Which tastes better? Hot debate. Maine’s sweet and delicate, Caribbean has a little more chew. If you see a great price at the store, chances are it’s the clawless version (not bad, just different). If you want that real New England flavor, go clawed. Weird, huh? Hey, cook both if you can and decide for yourself!
Serving Suggestions
Quick ideas to make your Sizzling Grilled Lobster Tails with Herb Garlic Butter feel like a big deal:
- Pile on buttered corn-on-the-cob and sliced tomatoes
- Serve with a baked potato and a lemon wedge (classic)
- Fancy it up: toss with light pasta and more garlic butter
- Cold glass of white wine or fizzy lemonade to finish
Common Questions
How long do I grill lobster tails?
On medium heat, about 5-7 minutes total. When the meat turns opaque and firm, take them off.
Do I need to use skewers to keep the lobster from curling?
No, unless the tails are gigantic. Just splitting and exposing the meat is enough.
Can I make the garlic butter ahead?
Absolutely! Garlic butter keeps in the fridge easy for three days. Just warm it gently before using.
What if I don’t own a grill?
Broil the lobster in your oven. Same prep, just watch it closely.
Should I remove the shell before serving?
For a fancy party? Sure. For a weeknight? I leave it on. Makes ‘em feel special and helps hold the juicy goodness.
Ready to Wow Your Taste Buds?
See? Making Sizzling Grilled Lobster Tails with Herb Garlic Butter at home isn’t just for fancy chefs, I swear. Anyone can do it with a little patience and the right stuff. Want more proof you’re not alone in your love of this? Just check out some rave reviews like Grilled Lobster Tails topped with Herb Garlic Butter are a delicious … and Grilled Lobster Tail with Honey and Butter served with a sizzling side … Don’t let seafood scare you. Try this and bask in your own glory—plus, your kitchen will smell amazing.
Grilled Lobster Tails with Herb Garlic Butter
Ingredients
Method
- Thaw lobster tails overnight in the fridge or soak them in cold water for about 45 minutes.
- Using kitchen scissors, cut down the middle of the lobster shell, stopping just before the tail.
- Gently lift the lobster meat above the shell.
- Sprinkle salt and pepper on the meat.
- Melt the butter and mix in chopped garlic, lemon juice, and parsley.
- Mix until fragrant then let it cool slightly before using.
- Preheat grill to medium-high heat and oil the grates.
- Place lobster tails meat side down on the grill for 2 minutes.
- Flip the tails, brush with herb garlic butter, and grill for an additional 5 minutes or until the meat is opaque.
