When you want to treat your family to a special dinner, make these herb grilled lobster tails a part of the mix. Perfect as the star of dinner or served with a nice steak for a surf and turf.
My husband and I love lobster. We took a trip to Maine a few years ago and couldn’t wait to get our hands on the sweet and delicious lobster from that region.
It’s not often we do lobster at home, not quite sure why, but the last time we switched things up a bit. We always have drawn butter but I thought let’s add some flavor and add and herb butter while they are grilling. Herb grilled lobster tails were born.
First, make the herb butter. If you have more lobster tails you are serving it’s easy to double the ingredients. If you are a garlic lover, like me, add an extra clove or two.
How to Prepare the Lobster Tails
This time we purchased just lobster tails as opposed to the whole lobster. Tails are much easier and quicker to cook.
Lobster tails come from all over the world and these particular ones came from South Africa. They were large, to say the least.
Florida has a lobster season but we have spiny lobster, meaning they have no claws. Before kids, we used to go to Key West for mini lobster season and catch our own. Lots of fun but not very easy.
Before you make these herb grilled lobster tails, I would suggest you invest in a good pair of kitchen shears. You don’t want to use a knife for this task.
The shells are hard, you need to be really careful. Once you’ve cut the shell, cut the meat with a knife being careful not to cut all the way through. The skewer helps to keep them open and aids in turning them on the grill.
Brush them with canola oil before putting them on the grill. The last thing you want is them sticking to the grill grates. You just need to brush the meat, not the shells. Enjoy them with a nice grilled steak for a delicious surf and turf.
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- ¼ cup butter, melted
- 2 tablespoons freshly chopped chives
- 2 tablespoons freshly chopped parsley
- 2 cloves garlic, minced
- ¼ teaspoon salt
- Freshly ground black pepper
- 2 (8 ounce) lobster tails
- Canola oil, for brushing
- Preheat a grill to medium. In a small bowl, whisk together melted butter, chives, parsley, garlic and salt.
- Using kitchen shears, cut top of lobster shell from meaty portion of tail. Using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked.
- Brush all over with oil and season with slat and pepper. Grill flesh side down until lightly charred, about six minutes. Flip lobster and dollop a spoonful of butter mixture on flesh side. Grill until just cooked through, about 5 minutes more.
- Remove lobster from grill. Serve.
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