Chef Marcus Wellington - Seafood and Fine Dining Specialist
👨‍🍳 Seafood Chef

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 22+ Years Experience 🍽️ Coastal Cuisine Expert

❤️ My Recipe Story

"This recipe represents the pinnacle of simple elegance - taking pristine lobster and enhancing it with just the right combination of herbs and butter. I perfected this technique during my years cooking on the Maine coast, where the lobster is so fresh it practically cooks itself."

Marcus specializes in coastal and seafood cuisine, with expertise in preparing the finest catches with techniques that highlight natural flavors. His approach emphasizes quality ingredients and precise cooking methods that bring out the best in premium seafood.

View All Mitchell's Recipes →
Beautifully grilled lobster tails with golden herb butter melting over the white meat, garnished with fresh herbs and lemon wedges on a dark plate

Mastering the Perfect Grilled Lobster

The key to perfectly grilled lobster lies in understanding the delicate nature of lobster meat and how quickly it can go from tender to tough. Lobster should be cooked just until the internal temperature reaches 140°F, at which point the meat becomes opaque and firm but still incredibly tender.

Proper preparation of the lobster tail is crucial for even cooking and elegant presentation. The technique of cutting through the shell and pulling the meat on top allows for direct heat contact while keeping the meat attached, creating the classic restaurant-style presentation that's both beautiful and functional.

💡 Professional Tip

Start cooking shell-side down to protect the delicate meat from direct heat initially, then flip briefly to get a light sear on the meat while finishing the cooking process.

Frequently Asked Questions

The meat should be opaque white throughout with an internal temperature of 140°F. It should feel firm but not tough when gently pressed.

Yes, but thaw them completely first. Pat dry thoroughly before seasoning and grilling. Frozen tails may take slightly longer to cook.

6-8 oz tails are ideal for grilling - large enough for impressive presentation but not so large that they're difficult to cook evenly on the grill.

Absolutely! The herb butter can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Bring to room temperature before serving.

You can broil them in the oven 4-6 inches from the heat source for similar results, or use a grill pan on the stovetop over medium-high heat.

Clean grill grates thoroughly, oil them well, and brush the lobster meat with oil before grilling. Make sure the grill is properly preheated.

Classic pairings include drawn butter, grilled asparagus, roasted potatoes, or a simple green salad. Rice pilaf or risotto also complement the rich flavors beautifully.

Store cooked lobster in the refrigerator for up to 2 days. It's best eaten cold in salads or sandwiches, as reheating can make it tough.

Recipe Troubleshooting Guide

✅

Overcooked Lobster

Problem: Lobster meat becomes tough and rubbery

Solution: Reduce cooking time and monitor internal temperature carefully. Remove from grill as soon as it reaches 140°F. The meat will continue cooking slightly from residual heat.

✅

Uneven Cooking

Problem: Some parts of the lobster are overcooked while others are undercooked

Solution: Ensure lobster tails are similar in size, butterfly them evenly, and maintain consistent grill temperature. Move to cooler part of grill if cooking too fast.

✅

Meat Sticking to Shell

Problem: Lobster meat sticks to the shell during cooking

Prevention: This often happens with older lobster. Brush meat with oil before cooking and don't overcook. Fresh lobster releases more easily from the shell.

✅

Herb Butter Not Melting

Problem: Herb butter stays solid instead of melting over hot lobster

Recovery: Ensure butter is at room temperature before serving, and place it on the lobster immediately after removing from grill while the meat is still very hot.

✅

Grill Flare-ups

Problem: Oil from lobster causes grill flare-ups

Prevention: Keep a spray bottle of water nearby for minor flare-ups, move lobster to a cooler part of the grill if flames get too high, and trim excess fat from herb butter.

✅

Flavor Balance Issues

Too Sweet: Add more lemon juice or a pinch of salt to the herb butter

Too Salty: Add more butter or fresh herbs to balance the saltiness

Bland: Increase garlic, herbs, or lemon zest in the butter mixture

Fresh lobster tails, herbs, butter, garlic, and lemons arranged on a marble cutting board for grilled lobster preparation

Selecting Premium Lobster Tails

The foundation of exceptional grilled lobster lies in selecting the highest quality tails available. Look for lobster tails that are firm to the touch with bright, translucent meat visible through the shell. Avoid any tails with dark spots, strong fishy odors, or meat that appears mushy or discolored.

Fresh lobster tails should have shells that are hard and intact, with no cracks or soft spots. If buying frozen, ensure they've been properly stored and show no signs of freezer burn. The meat should spring back when gently pressed and have a sweet, ocean-like aroma.

Essential Ingredient Notes

  • Fresh Lobster Quality: Choose lobster tails with firm, translucent meat and hard, intact shells. Fresh is always best, but high-quality frozen tails work well when properly thawed.
  • Herb Selection: Use fresh herbs for the best flavor impact. The combination of parsley, chives, and tarragon creates a classic French-inspired herb butter that complements lobster perfectly.
  • Quality Butter: Use unsalted, high-quality butter for the herb mixture. European-style butter with higher fat content creates a richer, more luxurious sauce.
Lobster tails grilling on a hot grill with beautiful char marks, herb butter ready to be applied, showing perfect cooking technique

Perfecting the Grilling Technique

Successful lobster grilling requires understanding heat management and timing. The initial shell-side-down cooking protects the delicate meat while allowing gentle, even heating. This method prevents the meat from drying out while ensuring thorough cooking throughout.

The brief flesh-side searing at the end creates an appealing color and slight caramelization that enhances both appearance and flavor. This technique, combined with the immediate application of herb butter, creates the restaurant-quality finish that makes this dish so special.

The Butterfly Method

Cut through the top shell with kitchen shears, then gently pull the meat up and over the shell while keeping it attached at the base. This creates the classic presentation and ensures even cooking.

Grilled Lobster Tails with Herb Butter

Prep 20 min
Cook 10 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Lobster

  • 120g unsalted butter, softened
    Room temperature for easy mixing
  • 3 cloves garlic, minced
    Fresh garlic for best flavor
  • 30g fresh parsley, chopped
    Bright, fresh flavor
  • 15g fresh chives, chopped
    Mild onion flavor
  • 5g fresh tarragon, chopped
    Classic French herb pairing
  • 15ml fresh lemon juice
    Brightens the butter
  • 5ml lemon zest
    Adds aromatic citrus notes

For the Herb Butter

  • 4 lobster tails (6-8 oz each)
    Fresh or properly thawed
  • 30ml olive oil
    For brushing and preventing sticking
  • 5ml salt
    For seasoning the meat
  • 2ml black pepper
    Freshly ground preferred
  • 1ml paprika
    For color and mild flavor
  • Lemon wedges
    For serving and extra brightness
  • Optional: cayenne pepper
    For subtle heat

Instructions

  1. Prepare Herb Butter

    In a bowl, combine softened butter, minced garlic, parsley, chives, tarragon, lemon juice, lemon zest, and a pinch of salt. Mix until well combined. Set aside at room temperature.

  2. Prepare Lobster Tails

    Using kitchen shears, cut through the top shell lengthwise, stopping at the tail fin. Gently pull meat up and over the shell, leaving it attached at the base. Season with salt, pepper, and paprika.

  3. Preheat Grill

    Preheat grill to medium-high heat (about 400°F). Clean and oil grill grates to prevent sticking.

  4. Grill Lobster Tails

    Brush lobster meat with olive oil. Place shell-side down on grill and cook for 5-6 minutes. Flip and grill meat-side down for 2-3 minutes until internal temperature reaches 140°F.

  5. Finish and Serve

    Remove from grill and immediately top with generous amounts of herb butter. Let rest for 2 minutes to allow butter to melt. Serve with lemon wedges and additional herb butter on the side.

Recipe Notes & Tips

Storage

Herb butter can be made up to 3 days ahead and refrigerated. Cooked lobster is best enjoyed immediately but can be stored in the refrigerator for up to 2 days.

Serving Suggestions

Pair with grilled asparagus, roasted potatoes, or risotto. A crisp white wine like Chardonnay or Sauvignon Blanc complements the rich, buttery flavors perfectly.

Variations

Try different herb combinations like dill and parsley, or add a splash of white wine to the butter. For a spicier version, increase the cayenne or add minced jalapeño to the herb butter.