Grilled Lobster Tails

There’s something about lobster. If I’m honest, there’s something about it that screams summer, endless sunshine, and fresh coastal living. While I live in mountain laden lands and it takes a road trip to get to the coast, I love the idea of having fresh seafood during the summer months. When it comes to grilling lobster, I was shocked at how simple the prep was. I wasn’t daring enough to butcher a full lobster myself and opted to purchase the tails ready to go. With the market price on seafood it ended up being around the same cost per ounce of meat, making the convenience worth it. Using charcoal and fresh herbs, this recipe remains clean, quick, and will be sure to impress your guests at any gathering.

Keep reading for the full recipe at the jump!

Grilled Lobster Tails

6 servings


  • 6 lobster tails
  • 1 T chopped fresh chive
  • 1 T chopped fresh parsley
  • 1 garlic clove, minced
  • 3 T organic extra virgin olive oil
  • salt and pepper, to taste
  • 1 lemon, in wedges for garnish


Begin by piling charcoal and getting coals started. (Once coals have turned to ash, it’s time to get grilling.) Under cold water, rinse lobster tails and remove any grit. Place on a cookie sheet lined with paper towel and pat dry. Using kitchen shears, cut the shell in half, moving in a straight line from top to bottom of tail. Set to the side and let rest.

Meanwhile clean fresh herbs and dry. Using a knife chop thoroughly and mince garlic. Place salt, pepper, fresh herbs, and garlic in olive oil. Allow to sit for 10 minutes so flavors can meld throughout the extra virgin olive oil. Using a silicone pastry brush, brush herb infused olive oil on both sides of lobster tail, reserving half for grilling. Sprinkle liberally with freshly grated salt and pepper.

Place lobster tails on the grill shell side down. Grill for 7-8 minutes. Halfway through the grill time, brush the remaining herb infused olive oil over the underside of the lobster. Avoid as many flare ups from the grill if possible. Lobster will be done when tails have a lovely red and pink color. Serve alongside grilled shrimp or side salad. (For this menu, whipped chive goat + heirloom tomato salad, zucchini + asparagus salad, and fruit and chocolate.)

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