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Grilled Lobster Tails

I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. —Katie Rush, Kansas City, Missouri
  • Total Time
    Prep: 15 min. + marinating Grill: 10 min.
  • Makes
    6 servings


  • 6 frozen lobster tails (8 to 10 ounces each), thawed
  • 3/4 cup olive oil
  • 3 tablespoons minced fresh chives
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell.
  • In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes.
  • Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.

Grilled Lobster Tail Tips

How do you remove the vein from a lobster tail?

To remove the vein from a lobster tail, hold the fleshy end of the tail (where the tail originally connected to the body), locate the vein and gently pull with your fingers until it detaches from the tail. You can also use a small, sharp paring knife to get the vein started before completely loosening it with your fingers.

Can you grill frozen lobster tails?

You can grill frozen lobster tails, but you’ll need to let the frozen lobster tails thaw completely in your refrigerator overnight. Once the lobster tails are thawed, proceed with preparing and grilling as the recipe directs.

How do you know when lobster tails are done on the grill? When grilling lobster, the lobster meat should look opaque when it's done. Take care to follow the timing in the recipe so as not to overcook the lobster meat. And when it’s done, it’s delicious as-is with drawn butter to dunk it in, but you can also use the grilled meat in some of our other favorite lobster recipes, as well. Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts
1 lobster tail: 446 calories, 29g fat (4g saturated fat), 215mg cholesterol, 869mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 43g protein.


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  • Dana Lin
    May 29, 2020

    I tried this tonight and it was absolutely the best grilled lobster I've ever tasted. However, it is so good, I recommend two tails per serving unless you are doing surf and turf with several sides. If grilling on an infrared grill, preheat to 350-400°F, put the tails on the grill meat side up but reduce your cooking time to about seven minutes. The internal temperature of my cooked lobster was perfect at 135°F. Since my grocery a sale (2 tail pkg for $5), I was able to buy two packages. What a treat!

  • Queenlalisa
    Jan 31, 2020

    My husband loved it! So easy to make. Will definitely make again.

  • Michael
    Jan 23, 2020

    I used butter instead of olive oil and added two dashes of smoked tobasco sauce to the marinade. Then I placed a sprig of fresh rosemary down the center of each lobster tail as it cooked on the grill. Pretty amazing! I don't think I'll be eating lobster any other way.

  • Anne
    Dec 29, 2019

    Grilled Lobster Tails so delicious, such an easy recipe. My Family on Christmas Day 2019 were blown away by the presentation

  • David
    Dec 30, 2018

    I grew up in Maine. I'd only ever eaten lobster boiled, in a sandwich or in a stew. I've made this recipe here in Hawaii with Maine lobsters grown in Kona three times in the last two months. Simply delicious. And although I enjoy the challenge of getting every bit of lobster meat from even the tiniest legs and fins of a boiled lobster, I'm having second thoughts. After this recipe, I may never eat them boiled again. HOWEVER, I find the chore of loosening the tail meat and then slipping it out to the top of the shell while still attached is a real challenge. I notice other recipes suggest that the cut is made on the bottom of the tail. I'll try that the next time.

  • Peapod0114
    Dec 29, 2018

    I have only made lobster one way which is in the oven. So I thought it would be interesting to try something new. When I read the recipe the ingredients were simple but I was unsure how it would taste. To my surprise it was fantastic, grilling it was incrediblely easy. Now I know two ways to make it that are yummy! Great job!

  • janeirv
    Nov 3, 2015

    This was great! Nice flavor!

  • sgronholz
    Aug 27, 2015

    What an outstanding recipe! Although my husband and I cut the recipe back a bit to prepare two lobster tails, we found the recipe easy to follow and thought it was the best tasting lobster we've ever had! We'll definitely make it again!

  • jpinsticks
    Jun 23, 2014

    The only way this recipe could fail to provide a tasty lobster is if directions were not followed or lobster was bad in the first place.

  • weinersqueezer
    Jun 15, 2014

    Excellent. Even our learning-challenged cousin who unfortunately has a difficult time with some recipes...was able to accomplish this one on his own. Well done!As for us, we love it. We've made it a half dozen times already. How SassyLacey in the previous one-star comment failed at this, is beyond me. If our cousin who has a learning disability can do it, I am a little shocked at Sassy's failure.Some people just don't have a knack for cooking.