Warm up your culinary skills with this delightful recipe for the Best Lobster Tail. Perfectly grilled or broiled, these succulent lobster tails are bathed in garlic butter and fresh herbs, making them a show-stopping dish that’s easy to prepare. It’s a fantastic choice for special occasions or a cozy dinner at home!
Why You’ll Love This Best Lobster Tail
- Rich, buttery flavor that’s irresistible
- Quick cooking time – ready in under 30 minutes
- Perfectly impressive for gatherings and date nights
- Easy cleanup and minimal prep
- Great for leftovers or meal prep
Ingredients Needed
Protein
- 2 tails lobster (6-8 ounces each)
Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
Spices
- To taste salt
- To taste pepper
Toppings
- 1 tablespoon fresh parsley (finely chopped)
- Lemon wedges (for serving)
Step-by-Step Instructions
- Preheat the grill to medium-high heat (about 400°F/200°C). If using a broiler, preheat it as well.
- Prepare the lobster tails by cutting the top shell lengthwise down the middle with kitchen scissors, stopping just before the tail fin.
- Gently pull apart the shell and lift the lobster meat out, resting it on top of the shell.
- In a small mixing bowl, melt the butter. Stir in the minced garlic, chopped parsley, lemon juice, and season with salt and pepper.
- Brush the garlic herb butter mixture generously over the lobster meat and inside the shell.
- Place the lobster tails on the grill or under the broiler. Grill for about 5-7 minutes, basting occasionally, until the meat is opaque and firm (internal temperature should reach 140°F/60°C).
- Once cooked, remove the lobster tails and let them rest for a couple of minutes.
- Serve warm with lemon wedges on the side.
Serving Suggestions Best Lobster Tail
- Pair with a fresh garden salad for a light meal
- Serve alongside garlic bread to soak up the delicious butter
- Complement with a glass of crisp white wine
- Garnish with extra parsley for a pop of color
Tips for Success Best Lobster Tail
- Ensure your grill is adequately preheated for even cooking.
- Don’t overcook; lobster becomes tough when overdone.
- Use thick, high-quality lobster tails for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Variations
Here are a few easy ways to change it up:
- Swap lobster tails for shrimp or scallops for a different seafood experience.
- Add a kick of heat by mixing in red pepper flakes with the butter.
- Try a dairy-free option by using olive oil instead of butter.
- Incorporate sliced vegetables like zucchini or asparagus on the grill for a complete meal.
Best Lobster Tail
Perfectly grilled or broiled, these succulent lobster tails are bathed in garlic butter and fresh herbs, making them a show-stopping dish that’s easy to prepare.
Ingredients
Protein
- 2 tails lobster (6-8 ounces each)
Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
Spices
- to taste salt
- to taste pepper
Toppings
- 1 tablespoon fresh parsley (finely chopped)
- Lemon wedges (for serving)
Instructions
Preparation
- Preheat the grill to medium-high heat (about 400°F/200°C). If using a broiler, preheat it as well.
- Prepare the lobster tails by cutting the top shell lengthwise down the middle with kitchen scissors, stopping just before the tail fin.
- Gently pull apart the shell and lift the lobster meat out, resting it on top of the shell.
- In a small mixing bowl, melt the butter. Stir in the minced garlic, chopped parsley, lemon juice, and season with salt and pepper.
- Brush the garlic herb butter mixture generously over the lobster meat and inside the shell.
Cooking
- Place the lobster tails on the grill or under the broiler. Grill for about 5-7 minutes, basting occasionally, until the meat is opaque and firm (internal temperature should reach 140°F/60°C).
- Once cooked, remove the lobster tails and let them rest for a couple of minutes.
Serving
- Serve warm with lemon wedges on the side.
Notes
Ensure your grill is adequately preheated for even cooking. Don’t overcook; lobster becomes tough when overdone. Use thick, high-quality lobster tails for the best texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.