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The Best Quick-and-Easy Grilled Lobster Recipe Ever

Updated on March 13, 2017
Perfect grilled lobster tails!
Perfect grilled lobster tails! | Source

Lobster

I LOVE lobster! It’s my favorite food in the whole world. In addition to being scrumptious, this crustacean is actually pretty darn healthy. 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.

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.

Please rate my recipe for grilled lobster!

5 stars from 1 rating of Grilled Lobster Tails
Prep time: 10 min
Cook time: 12 min
Ready in: 22 min
Yields: Serves two people.
  • 2 lobster tails, prepared per instructions
  • extra virgin olive oil
  • lime juice
  • Old Bay seasoning

Grilled Lobster Recipe

  1. Make sure grill grate is clean. Heat grill to medium-high heat.
  2. Prepare lobster tails as explained above. Spread top and bottom of tail meat with olive oil. Sprinkle with lime juice and Old Bay.
  3. Place seasoned tails on grill, open side up.
  4. Close lid and leave for 10 minutes.
  5. Turn lobster tails over. Close grill lid and cook for 2 minutes.
  6. Remove lobsters from grill and serve with melted butter, lime or lemon juice, and Old Bay or other spices.

See Below for Pictures and More Detailed Instructions

How to Prepare a Lobster Tail

There are several ways to prepare this particular crustacean tail for cooking. From my experience, the best way is to butterfly the tail.

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 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 it holds in the seasonings you’re using.

Rinse and dry the lobster tails and place them on a cutting board.
Rinse and dry the lobster tails and place them on a cutting board. | Source
Position the tails so the back side is up.
Position the tails so the back side is up. | Source
Split the tail down the center, almost to the fin section.
Split the tail down the center, almost to the fin section. | Source
Spread the tail open with your fingers, but don't break any parts of the shell. Flip the meat out, leaving it attached at the base. Add oil and seasonings to both sides of the meat and place back in shell.
Spread the tail open with your fingers, but don't break any parts of the shell. Flip the meat out, leaving it attached at the base. Add oil and seasonings to both sides of the meat and place back in shell. | Source
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.
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. | Source
Spread out the shell, exposing the meat.
Spread out the shell, exposing the meat. | Source

Grilling Lobster

Grill for 10 minutes, top side up.
Grill for 10 minutes, top side up. | Source
Flip over. Grill lobster tails for 2 more minutes.
Flip over. Grill lobster tails for 2 more minutes. | Source

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!

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    • habee profile image
      Author

      Holle Abee 6 months ago from Georgia

      Thanks, Rachel!

    • Rachel L Alba profile image

      Rachel L Alba 6 months ago from Every Day Cooking and Baking

      I agree, lobster is the most delicious food I could every eat. I love it by itself or with anything else. I cook just like you do in your recipe. I love lobster mac and cheese too. Thanks for sharing the information about the differences with Rock and Main lobsters.

    • Peggy W profile image

      Peggy Woods 6 months ago from Houston, Texas

      That is good to know Holle. I will have to give your recipe a try. I tried 3 times to reply to your comment on my hub but could not. It keeps zipping up to the top of the page. Must be a glitch. Glad you liked my recipe.

    • habee profile image
      Author

      Holle Abee 6 months ago from Georgia

      Peggy, many stores remove the intestine before you purchase the tails. Thanks for reading. Good to see you!

    • Peggy W profile image

      Peggy Woods 6 months ago from Houston, Texas

      I have never prepared lobster at home. I did not realize that if you purchase just the tails that they still have the intestines attached. Your instructions say to not cut through the belly shell. Too bad we are not neighbors. Would love to see this personally done. I would be afraid that I would cut into the intestine by mistake.

      A steak and lobster meal sounds great!

    • habee profile image
      Author

      Holle Abee 6 months ago from Georgia

      Dr. M, thanks so much for reading and leaving a comment!

    • habee profile image
      Author

      Holle Abee 6 months ago from Georgia

      Thanks, Eric! I haven't tried Pacific lobster, but I'm sure I'd love it!

    • Kulsum Mehmood profile image

      Dr Kulsum Mehmood 6 months ago from Nagpur, India

      Very nice mouth - watering recipe ..... well - written and properly illustrated ..... I do intend to try it out . Thanks for sharing .

    • Ericdierker profile image

      Eric Dierker 6 months ago from Spring Valley, CA. U.S.A.

      Whahoo this was great. I confess we will go out for Pacific Lobster tonight. Anniversary dinner. I am all in on all lobster but prefer our kind of tough Pacific. My wife grew up with it "Saigon Style". So when she tasted ours she fell in love. Thank you for sharing this great article.