It’s the only lobster tail recipe you’ll ever need and it’s surprisingly easy! Grilled lobster meat is incredibly tender, juicy and every bite is mouth-watering, especially after being dipped in hot garlic and lemon butter. Dip them in the butter, take them to bathe, watch the excess drain off on your fork and enjoy.
I sincerely think this is the best thing I’ve ever cooked. That’s how you should eat lobster.
Make home-grilled lobster tails for Valentine’s Day or any other special occasion and you’ll pay less than half of what you would pay in a good restaurant and GET IT: it’s totally gourmet! The garlic and dijon sauce was inspired by my very popular baked salmon and everyone who tastes it loves it.
P.S. I have also included step-by-step photographic instructions on how to prepare and butterfly the lobster tails so that you can make the most impressive and beautiful lobster tails just like a pattern :).
4 lobster tails of 5 to 6 ounces each
1 tablespoon of very finely chopped fresh parsley, and more for the garnish
2 pressed garlic cloves
1 teaspoon of Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablespoons of olive oil
1 1/2 tablespoons of fresh lemon juice
4 tablespoons unsalted butter, divided
How to prepare butterfly lobster tails :
Use kitchen scissors to cut off the upper part of the lobster tail, stopping at the base of the tail and cutting off the upper part of the meat as you go.
Turn the tail back, transparent side out, and break the ribs in the center. This will help you open the carapace.
Carefully open the shell with your thumbs and fingers and loosen the meat from the shell (remove the vein if present). Lift the meat out of the shell, keeping it attached to the base. Press the shell down and place the lobster meat on top. Most of the lobster meat should be placed on the shell.
How to prepare grilled lobster tails :
Place the grill in the center of the oven so that the fleshy top of your lobster tails is at least 15 cm from the upper heating element. Preheat the oven to broil over high heat.
In a small bowl, mix the marinade ingredients: 1 tablespoon parsley, 2 cloves of garlic, 1 teaspoon dijon, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1 1/2 tablespoons olive oil and 1 1/2 tablespoons lemon juice.
Place the butterfly-shaped lobster tails in a 9×13 or 8×12 roasting pan. Spread the marinade evenly over the top of each lobster tail and sprinkle each tail with 1/2 tablespoon of butter cut into small pieces.
Grill the lobster tails over high heat for 10-11 min (or depending on the size of the lobster tail – see table). Once cooked, the lobster meat should be opaque and white in the center and record 145˚F on an instant read thermometer. Transfer to a serving dish and garnish with parsley if desired.
To make the garlic and lemon butter: Drain the drops from the roasting pan in a small saucepan and mix with the remaining 2 tablespoons of butter, bring to a boil and remove from heat. Pour over the lobster tails or divide them into ramekins and use them as a dipping sauce.