Recipes › Seafood › Grilled Lobster Tail Recipe

Grilled Lobster Tail Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled lobster tail features tender, sweet lobster meat kissed with garlic, lemon, and fresh herbs over an open flame. A simple yet elegant preparation that showcases the natural briny flavor of lobster with the bright acidity of Sicilian lemon and the warmth of butter-infused garlic. Perfect as a stunning appetizer or light main course.

Ingredients

• 4 lobster tails (170g / 6 oz each)
• 120ml (½ cup) extra virgin olive oil
• 6 cloves garlic, minced
• Zest and juice of 2 lemons (about 60ml / ¼ cup juice)
• 15g (½ oz) fresh flat-leaf parsley, finely chopped
• 10g (⅓ oz) fresh oregano, finely chopped
• 5g (1 tsp) red pepper flakes
• Kosher salt to taste
• Freshly ground black pepper to taste
• 30g (2 tbsp) unsalted butter

Instructions

1. Preheat grill to medium-high heat (200°C / 400°F). Pat lobster tails dry with paper towels.

2. Using kitchen shears, cut along the soft underside of each lobster tail shell lengthwise. Gently spread the shell open and loosen the meat without detaching it completely.

3. In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, parsley, oregano, red pepper flakes, salt, and pepper until emulsified.

4. Brush half of the herb oil mixture generously over the exposed lobster meat and inside the shell cavity.

5. Place lobster tails meat-side down on the grill grates. Cook for 5-6 minutes without moving, until the shells begin to char and the meat firms.

6. Flip the tails carefully meat-side up. Brush with remaining herb oil and place a small pat of butter on top of each tail.

7. Grill for another 5-6 minutes until the meat is opaque throughout and registers 63°C (145°F) at the thickest point with an instant-read thermometer.

8. Transfer to a serving plate and drizzle with any remaining pan juices and melted butter. Garnish with fresh parsley and lemon wedges.

Substitutions

• For dairy-free: Replace butter with additional extra virgin olive oil in the final basting.
• For herb variation: Substitute basil or mint for oregano to match regional Italian preferences.
• For spice-sensitive palates: Reduce or omit red pepper flakes entirely.
• For vegetable addition: Serve alongside grilled zucchini or fennel dressed with the same herb oil.

Tips

• Lobster tails cook quickly; use a meat thermometer to avoid overcooking, which makes them rubbery and tough.
• Split the tails before grilling to ensure even cooking and better absorption of the herb oil marinade.
• High heat creates a slight char on the shell that adds depth of flavor without burning the delicate meat.

This preparation reflects Southern Italian coastal cooking, particularly from Sicily and Campania, where fresh seafood is enhanced with simple, quality ingredients like local olive oil, citrus, and aromatic herbs rather than heavy sauces. Lobster, while not native to the Mediterranean, has become a celebrated ingredient in modern Italian fine dining, often prepared using traditional flavor combinations.

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