Classic fire grilled lobster tails basted in a lemon garlic butter.
Grilled lobster tails are surprisingly easy to prepare and cook. Often times when one thinks of lobster, it’s usually the live kind, which I’m not particularly fond of preparing. However, these wild caught, sustainable sourced lobster tails I found at my local Sprouts Farmers Market were conveniently packaged and ready for a quick preparation. I eyed them in the Butcher case resting atop a bed of ice and knew they would be dinner. Sprouts has lots of other quality meats and produce as well, so they’re a great option to find both your star ingredients and fresh sides (I grilled some lemon pepper asparagus alongside these tails).
Grilled lobster tail is a great keto option as it’s almost entirely protein with just a little fat and carbs (~39P/1F/1C) . Brushed with butter its the perfect option if you’re needing a change from your usual fare. It’s also not that more expensive than a good steak either.
So what’s the process of preparing the tails once you’ve brought them home. If they’ve been previously frozen, make sure they’ve completely thawed in your fridge before cooking. You need to make sure they cook evenly so you don’t have any uncooked spots from them being frozen. The next step is to take a sharp knife and cut down the shell to just past the tail. Flip the tails over and crack the ribs right down the middle. This makes it easier to open up the shells to expose the meat inside. You’ll probably need to remove the vein once you’ve split the shells. Then run your knife through the middle of the lobster meat, being careful not to go all the way through the membrane of the shell. You just want to go far enough so that the lobster tails can be opened flat for grilling.
A great trick to keeping your lobster tails flat is to use wooden skewers. Just take a skewer and press it through the meat, along the cut. This will help prevent the tails from curling up on you when they’re on the grill. At this point, all the lobster preparation is complete. Brush a little olive oil on the meat and sprinkle with salt and pepper and they’re ready for grilling!
Grilled Lobster Tails
- 4 lobster tails
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
Lemon Garlic Butter
- 8 tbsp butter
- 4 cloves garlic minced
- ¼ cup parsley minced
- 1 juiced lemon
- 1 tsp salt
- 1 tsp pepper
- extra lemon wedges, butter, parsley for serving
- Preheat your grill to a medium-high heat
- Prepare your lemon garlic butter by combining all the ingredients in a small sauce pan and simmer on low for 5 minutes. Keep butter warm until ready to grill.
- Prepare your lobster by first cutting down the shell with kitchen shears. Flip the tail over and crack the ribs to make it easier to split the shells open. Remove the vein from within the shell and discard vein. With a sharp knife, slice down the middle of the lobster meat, taking care not to cut all the way through the membrane of the shell.
- Press the lobster tails open to expose the meat. Take a wooden skewer, and push the wooden skewer all the way through the meat, from head to tail. This will prevent the lobster from curling when grilled. Finally brush a little olive oil over the meat and sprinkle with salt and pepper.
- Place the lobster tails, meat side down, on the grill. Close the lid and grill for 6 minutes. Flip the tails over and brush your lemon garlic butter over the lobster meat. Cook an additional 4-6 minutes, continuing to brush butter on your lobster tails.
- Remove the lobster and serve with additional lemon wedges, butter and fresh parsley.