Ingredients You’ll Need
Lobster
- 4 lobster tails
- 3 tablespoons melted butter
- 3 cloves garlic (minced)
- 1 tablespoon lemon juice
- Salt
- Black pepper
- Paprika or chili flakes
- Olive oil
Creamy Herb Sauce
- 1 cup mayonnaise or Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley
- 1 teaspoon garlic powder
- Salt & pepper
Optional:
- Chives
- Dill
- Parmesan
- Extra lemon wedges
## Choosing Good Lobster Tails
Fresh or frozen both work.
Look for:
✔ Firm white meat
✔ Mild smell (not fishy)
✔ Medium-large size
Frozen is often cheaper and still great quality.
Just thaw overnight in fridge.
Pat dry before cooking.
Dry lobster = better grill marks.
## Step 1 – Butterfly the Lobster
This step makes them look restaurant-style.
Using scissors:
Cut top shell lengthwise.
Don’t cut bottom.
Gently pull meat up and rest it on top of shell.
Like a little lobster pillow.
This helps:
- Even cooking
- Pretty presentation
- More flavor exposure
Super simple but makes huge difference.
## Step 2 – Make Garlic Butter
In a small bowl mix:
- Melted butter
- Garlic
- Lemon juice
- Salt
- Pepper
- Paprika
Smells AMAZING already.
This butter is your flavor bomb.
We’ll brush it while grilling.
## Step 3 – Preheat the Grill
Heat grill or grill pan to medium-high.
Brush with oil so lobster doesn’t stick.
Hot grill = nice char.
Cold grill = soggy.
We want those crispy grill marks like the photo.
## Step 4 – Grill the Lobster
Place lobster meat side down first.
Cook 2–3 minutes.
Flip shell side down.
Brush with garlic butter.
Cook another 4–5 minutes.
Baste again.
Lobster is ready when:
✔ Opaque white
✔ Slightly firm
✔ Internal temp ~ 60°C (140°F)
Don’t overcook.
Overcooked lobster = rubbery.
Cook just until done.
## Step 5 – Make the Creamy Herb Sauce
While lobster cooks, mix:
- Mayo or yogurt
- Lemon
- Mustard
- Parsley
- Garlic powder
- Salt
- Pepper
Stir until smooth.
Chill until serving.
This sauce balances richness of butter perfectly.
Creamy + fresh + tangy.
So good you’ll dip everything in it.
## Step 6 – Final Butter Baste
Right before removing from grill:
Brush one last layer of garlic butter.
This gives:
Extra shine
Extra flavor
Restaurant finish
Your kitchen (or backyard) will smell insane right now.
Neighbors might get jealous 😂
## Serving Time
Plate lobster tails.
Sprinkle:
Fresh herbs
Black pepper
Lemon zest
Serve with dipping sauce.
Add lemon wedges.
Boom.
Restaurant-quality seafood platter at home.
## Texture & Taste Breakdown
Let’s talk bite:
Outside → smoky crust
Inside → juicy sweet lobster
Butter → rich silky coating
Sauce → creamy herby freshness
It melts in your mouth.
Not chewy.
Not dry.
Just tender luxury.
## What to Serve With Lobster
Great sides:
- Garlic rice
- Buttered vegetables
- Mashed potatoes
- Pasta
- Salad
- Toasted bread
- Fries
Or just lobster alone for low-carb luxury.
Honestly… it’s enough by itself.
## Flavor Variations You Can Try
Once you master the base, try these:
Cajun Style
Add Cajun seasoning + chili powder
Lemon Pepper
Extra lemon zest + cracked pepper
Spicy Garlic
Add sriracha or chili oil
Parmesan Butter
Add grated parmesan to butter
Honey Butter
Add little honey for sweet glaze
Same cooking. New vibe.
## Pro Chef Tips
These tips make perfect lobster every time:
Tip 1
Don’t overcook
Tip 2
Always baste with butter
Tip 3
Dry lobster before grilling
Tip 4
Butterfly for even cooking
Tip 5
Serve immediately
Small details = huge results.
## Storage Tips
Best eaten fresh.
But if needed:
Fridge:
1–2 days
Reheat:
Low heat only
Microwave makes rubbery texture.
Seafood is always best fresh.
## Final Thoughts
Grilled garlic butter lobster tails are one of those dishes that look intimidating…