Name: The Easiest 4-Ingredient Grilled Lobster Tails with Lemon Garlic Butter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: four 4–6 ounce lobster tails, thawed from frozen (see Recipe Notes); ½ cup unsalted butter; 2 cloves garlic, finely chopped or grated; 1 lemon, zested; kosher salt and ground black pepper, to season; grilled lemon wedges; finely chopped fresh chives

Learning how to grill lobster tails doesn’t have to be intimidating—in fact, these Easiest 4-Ingredient Grilled Lobster Tails with Lemon Garlic Butter are a showstopper that comes together in just 25 minutes, tops! With juicy, tender lobster kissed with a smoky char, then bathed in warm lemon garlic butter, this is the kind of dish that instantly elevates your summer meals. Grill them right in the shell for unbeatable flavor, and don’t forget plenty of fresh chives and grilled lemons for a restaurant-worthy finish. If you want easy luxury that’s ready in a flash, this recipe is tops!

The Easiest 4-Ingredient Grilled Lobster Tails with Lemon Garlic Butter
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Ingredients You’ll Need

Let’s keep it simple with just a few key ingredients, each one playing a starring role in flavor and presentation. Fresh lobster gets all the attention, but butter, garlic, and lemon are the real supporting actors that make every bite sing. Here’s what you need to make your grilled lobster tails tops!

Lobster tails (four 4–6 ounce, thawed): The centerpiece—opt for wild-caught if possible, and be sure they’re fully thawed before you start cooking for best texture, tops!
Unsalted butter (½ cup): This is the foundation of that luscious lemon garlic shine; use good-quality butter for rich flavor.
Garlic (2 cloves, finely chopped or grated): Fresh garlic is a must here, infusing the butter with punchy aroma and flavor.
Lemon (zested): The zest carries all the bright citrus oils; don’t skip it—nothing lifts lobster quite like lemon zest, tops!
Kosher salt and ground black pepper: Essential for seasoning both the lobster meat and the butter for perfect balance.
For serving (optional): Grilled lemon wedges and finely chopped fresh chives take the presentation and taste to the next level, tops!

How to Make tops!

Step 1: Preheat the Grill

Start by firing up your grill to a medium-high heat, shooting for 450 to 500 degrees Fahrenheit. Allow it to preheat until it’s good and hot—this is key for a quick, gorgeous char on your lobster tails. While it’s heating, don’t forget to thoroughly clean your grates with a wire brush. You want those grill marks, not last week’s BBQ!

Step 2: Prepare the Lobster Tails

Now for the fun part! Grab your sharp kitchen shears and cut down the top of each lobster shell, starting at the exposed end and stopping just before the tail fin. Make sure not to cut through the delicate meat underneath. Pry the shells open gently (watch those sharp edges!), then use your fingers to pull the meat away from the shell in one piece, leaving it attached at the end. Sprinkle the exposed meat liberally with kosher salt, setting you up for perfectly seasoned, juicy lobster. This hack keeps every serving tops!

Step 3: Make Lemon Garlic Butter

While your grill is preheating, get out a small skillet or saucepan. Melt the butter over medium-high heat, and as soon as it’s liquid gold, add in your chopped garlic and lemon zest. Stir continually for 1 to 2 minutes, letting the butter get extra fragrant. A little salt and pepper rounds it out. Take the pan off the heat as soon as you smell that lovely lemon-garlic perfume—this buttery concoction is about to become your lobster’s best friend, tops!

Step 4: Grill the Lobster Tails

Arrange the prepped lobster tails, cut side up, straight onto the grill grate. Close the lid, and let them cook for about 4 to 6 minutes, depending on size. Generously brush the exposed meat with your lemon garlic butter, then flip the tails, cut side down. Close the lid again and grill another 4 to 6 minutes, or until an instant-read thermometer hits 135-140 degrees Fahrenheit. Brush with more butter, flip the tails back up, and slide onto a plate. If you’re looking for a foolproof method that’s always tops, this is it!

Step 5: Serve and Enjoy

Give those beautiful lobster tails one final brush of warm lemon garlic butter just before serving—extra points for a sprinkle of fresh chives and a squeeze of smoky grilled lemon. This final step makes sure every bite is as decadent as it looks. There’s simply no quicker way to make any summer dinner tops!

How to Serve tops!

Garnishes

You can never go wrong with a finishing touch of bright, fresh chives scattered generously over your lobster tails. For a little zing, serve with grilled lemon wedges; the caramelized citrus just begs to be squeezed over the hot lobster meat. Even a bit of extra melted butter on the side can take things from great to tops!

Side Dishes

These grilled lobster tails pair beautifully with a wide range of sides. Classic corn on the cob, a fresh arugula salad, or even buttery grilled bread are perfect, but you can also lean into decadence with creamy coleslaw or a chilled potato salad. If you want the whole meal to feel like vacation, serve with a crisp glass of white wine—tops!

Creative Ways to Present

For a special occasion, arrange the lobster tails on a big serving platter scattered with microgreens, grilled lemon rounds, and a few edible flowers. Individual plates with a ramekin of dipping butter and a lemon wedge make everyone feel special. For a party, serve them sliced over a big salad or roll the meat into warm New England-style buns for lobster rolls that are absolutely tops!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the lobster tails (meat removed from the shell is best) in an airtight container in the fridge. They’ll keep for up to two days, remaining tender and ready for a quick lunch or dinner. To keep their texture tops!, resist cutting them up until you’re ready to use them.

Freezing

Lobster tail freezes surprisingly well. After grilling and cooling the meat, tightly wrap in plastic wrap and place into a freezer-safe bag or container. Store for up to two months. To revive that tops! flavor, always thaw slowly in the fridge overnight rather than at room temperature.

Reheating

For best results, gently reheat the lobster meat in a covered skillet over low heat with a bit of extra butter. Microwave only as a last resort, and keep it short (30-second bursts) so you don’t overcook it. You want those leftover bites to taste just as tops! as the first round.

FAQs

Do I need to use fresh lobster tails?

Frozen lobster tails are totally fine, and honestly, most of us don’t have access to live ones! Just remember to thaw them fully—either in the fridge overnight or sealed in a bag under cool running water. Either method gets you to unbeatable results, tops!

What if I don’t have a grill?

You can absolutely broil lobster tails in your oven. Arrange them cut side up on a foil-lined baking sheet, basting with lemon garlic butter, and broil on high for about 8-10 minutes, watching closely so they don’t overcook. It’s not quite as smoky, but it’s still tops!

Can I make the lemon garlic butter in advance?

Absolutely! Just prepare it up to two days ahead and store in an airtight container in the refrigerator. Warm it gently right before serving. This little step makes last-minute entertaining tops!

How do I know when lobster tails are done?

The most reliable method is with an instant-read thermometer—look for 135-140 degrees Fahrenheit in the center of the meat. The flesh will be opaque, white, and just barely firm. Go slow, because overcooked lobster is never tops!

What else can I use this lemon garlic butter for?

It’s a magic sauce for all kinds of seafood, not just lobster. Try drizzling over shrimp, scallops, or even simple grilled vegetables. Once you taste it, you’ll want to put it on everything—your tastebuds will agree, it’s tops!

Final Thoughts

If you’re searching for a delicious and truly impressive dish that’s ready almost as fast as you can set the table, these grilled lobster tails are tops! You don’t need fancy tools or a long ingredient list—just a willingness to try, and a promise of buttery, lemony bites every single time. Give them a go, share them with friends, and make any meal a reason to celebrate—tops!

The Easiest 4-Ingredient Grilled Lobster Tails with Lemon Garlic Butter

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Learning how to grill lobster tails is easier than you might think, and these 4-Ingredient Grilled Lobster Tails with Lemon Garlic Butter are the best place to start! Grilling lobster tails in the shell keeps the delicate meat juicy and succulent as it’s perfumed with smoke and slathered with lemon garlic butter, a delicious finishing touch inspired by Connecticut-style warm lobster rolls. Serve with fresh chives and grilled lemons for the easiest, most impressive summer dinner—ready in 25 minutes, tops!

Author: Paula
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4
Category: Main Course
Method: Grilling
Cuisine: American
Diet: Halal

Ingredients

Lobster Tails:

four 4–6 ounce lobster tails, thawed from frozen (see Recipe Notes)

Lemon Garlic Butter:

½ cup unsalted butter
2 cloves garlic, finely chopped or grated
1 lemon, zested
kosher salt and ground black pepper, to season

For Serving:

grilled lemon wedges
finely chopped fresh chives

Instructions

Preheat the grill: Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface with a wire brush.
Prepare the lobster tails: First, crack the shells open: use sharp kitchen shears to snip down the center of the lobster tail through the top shell to the fin – you should only cut through the shell, leave the meat and fin intact. Crack the lobster tail open like a book to reveal the meat inside – this can be a little tricky since the shell is sharp, so you may find it helpful to crack the bottom shell before spreading the top shell open. Once the lobster tail is split open, use your fingers to gently separate the meat from the shell. Season the meat with a good pinch of kosher salt. Set aside.
Prepare the lemon garlic butter: Meanwhile, as the grill preheats, prepare the butter. Place the butter in a small skillet over medium-high heat. Once melted, add the garlic and lemon zest. Season with ½ teaspoon kosher salt and ground black pepper as desired. Cook 1-2 minutes longer, stirring constantly, until the butter is fragrant. Remove from the heat and set aside.
Grill the lobster tails: Place the prepared lobster tails on the preheated grill, cut side facing up. Close the lid and grill 4-6 minutes*. Generously baste the lobster meat with lemon garlic butter, then use grill tongs to flip the lobster tails, cut side facing down. Close the lid and grill 4-6 minutes* longer, or until an instant-read thermometer inserted into the center of the meat registers an internal temperature of 135-140 degrees F. Flip the cooked lobster tails over, baste once more with butter, and transfer to a plate or small baking sheet.
Serve: Just before serving, baste the lobster tails one last time with lemon garlic butter. Finish with a sprinkle of finely chopped fresh chives and serve with grilled lemon wedges. Enjoy!

Notes

Lobster tails: Unless you live on the coast where fresh lobster is accessible, your lobster tails will most likely be sold frozen. The best way to thaw frozen lobster tail is to place them in the refrigerator overnight. If you need a faster method, pop them in a zip-top bag and submerge the bag in cool water. The steady, cool temperature of the water creates a controlled environment for the frozen lobster to come up to room temperature. Refresh the water every 10 minutes or so, until the lobster tails are completely thawed—25-30 minutes, tops!