How to Grill Lobster Tails

For many people, lobster is an indulgence saved for special occasions. It tastes a bit briny and sweet and has a firm texture.

If you had to compare it to something, it’s like a crab, and a meaty shrimp had a baby. When buying older (bigger) lobsters, expect a savory flavor profile.

How to Grill Lobster Tails

Even on sale, lobster tails put a dent in the grocery budget. So, you want to cook them correctly. Anything else is a terrible letdown.

Grilled Lobster Tails Step-by-Step

1. If frozen, put the tails in the refrigerator the night before cooking them.
2. Preheat the grill to 375F.
3. Using shears, make a lengthwise cut on the top of the shell, stopping before the tail meat. 
4. Lift the tail from the meat gently and set it on top of the shell (a classic look)
5. Brush the lobster with melted butter
6. Season it using any of these all-natural blends from the Cuso Kitchen:

• Coconut Rum
• Lemon Pepper (a true classic)
• Roasted Onion Garlic

1. Put the lobster tails shell-down on the grill
2. Close the lid and cook for 5 minutes
3. The tail is done when it looks opaque (internal temperature 140F)

NOTE: Grill times will be longer for larger tails. 

Grill Master’s Memo: Getting Saucy

There are a variety of sauces you can consider having available for the lobster tails, including

• Clarified Butter: You can make this yourself by melting butter in a small pan. Watch for a foamy layer on top, and skim that off. 
• Garlic and basil oil
• Ginger-soy sauce
• Lemon Butter with parsley
• Thermidor Sauce: White wine, lemon, mustard, paprika, and butter.

Sides

• Cauliflower cheese biscuits
• Chive & parsley rice
• Citrus Quinoa
• Corn salad with lime
• Garlic cheese soup

Dessert

• Berry Panna Cotta
• Grapefruit sorbet
• Pineapple-coconut macaroons
• Salted caramel tart
• Strawberry shortcake

From the Bar

• Belgian white ale
• Dry Rose
• Hibiscus iced tea
• Limoncello
• Margarita