Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.
I LOVE lobster! It’s my favorite food in the whole world. In addition to being scrumptious, this crustacean is actually pretty darn healthy for you. A whole cup has just 130 calories, 28 grams of protein, and almost no fat. Lobster meat contains no carbs, and it’s a good source of copper, B12, selenium, and magnesium.
Because it’s pretty expensive, we don’t eat this dish often, so when we do, I make sure it’s going to be delicious. It’s good to eat lobster in a restaurant, provided the chef knows what he’s doing, but you can get a better dish and save some money by cooking lobster at home. It’s actually quick and easy!
When our local Publix has lobster tails on sale, I usually buy several and enjoy a lobster feast. As part of our New Year’s celebration last month, we had grilled lobster tails along with filet mignon. I attacked the tails and gave my steak to my husband. They were amazing! If you want to try grilling your own lobster tails, follow my methods and recipe, found below.
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- 2 lobster tails, prepared per instructions below
- extra virgin olive oil
- lime juice
- Old Bay seasoning
How to Prepare a Lobster Tail for Grilling
There are several ways to prepare this particular crustacean tail for cooking. From my experience, the best way is to butterfly the tail. Scroll down to find photos showing each step.
- First, rinse and dry the tails and place the tails on a cutting board, back side up.
- Using a knife, kitchen shears, or a stout pair of scissors, split the shell down the center of the back, starting at the open end. Cut almost to the fanned-out part of the tail, leaving the end of the meat still attached.
- Spread out the shell a little and slip your fingers under the meat. Pull it up so that the bottom is exposed but still attached.
- Oil and season the underside of the tail. Place the meat back in the shell, and oil and season the top part of the lobster meat.
- To butterfly the lobster, place a knife blade into the cut you made. Rock it back and forth, cutting through the meat. Do not cut into the belly shell. Remove the intestine, and discard it.
- Spread out the shell with both hands, but do so carefully. You don’t want to break off the shell because it helps keep the lobster from drying out and holds in the seasonings you’re using.
How to Grill Lobster Tails
- Make sure your grill grate is clean. Heat to medium-high heat.
- Prepare lobster tails as explained above. Spread top and bottom of tail meat with olive oil. Sprinkle with lime juice and Old Bay.
- Place seasoned tails on grill, open side up.
- Close lid and cook for 10 minutes.
- Turn lobster tails over, close grill lid, and cook for 2 more minutes.
- Remove lobsters from grill and serve with melted butter, lime or lemon juice, and Old Bay or other spices.
Please rate my recipe for grilled lobster!
See Below for Pictures and More Detailed Instructions
Read More From Delishably
Maine Lobster vs. Spiny Lobster
My old pal from Newfoundland and I used to argue this point quite often: Which is better the better lobster: Maine or spiny? He thinks the Maine is superior, but I disagree. In my opinion, spiny lobster, which we refer to as “Florida lobster,” is sweeter and not as tough. It just has more flavor, in my opinion, along with a better texture. I need to add here that I’ve never eaten a California, or Pacific, spiny lobster.
You might know the spiny lobster as “rock lobster.” The main thing you notice in its appearance is that it lacks the large claws Maine lobsters have. With a spiny one, most people eat only the tail, although there is a little meat in the body and in the legs.
A Maine lobster, or “American lobster,” lives in cold water and has large edible claws. Many diners think the best meat on a Maine lobster is in the claws. Ounce for ounce, a spiny lobster generally has more tail meat than a Maine lobster has in its tail.
Because I love lobster so much, I’ll eat either type with pleasure! Both are succulent. When I have the choice, however, I’ll choose a Florida tail any day over a Maine one. This could very easy be because I live near Florida, so the spiny lobsters here are fresher than Maine ones, which have to be shipped in. As for the live ones in tanks, I read that they lose weight in captivity. I suppose I should hold my final judgment until I’ve eaten a truly fresh Maine lobster.
Quick and Easy Recipe!
I'm not sure why, but some people are intimidated by the thought of grilling lobster. In truth, however, it's pretty hard to make a mistake. Just be sure not to overcook the tails, which will cause the meat to dry out. Other than paying close attention to cooking time, this is a super quick and easy recipe for grilled lobster! It's better than the lobster you'd find in most restaurants, and it's significantly cheaper. Give it a try!