Grilled Lobster Tails topped with Herb Garlic Butter are a delicious delicacy, and grilling them is super quick and easy!
Grilled Lobster Tails
Compound butters are amazing flavor enhancers for seafood, meat, grilled corn and veggies. This one is made with garlic, fresh herbs and lemon is delicious atop these lobster tails, but you can also use it on grilled halibut, vegetables and corn. I love having at least one variety in my fridge all summer to pull out when the mood strikes.
You can turn this into surf and turf by grilling up some steaks on the side along with grilled asparagus and corn, to make it a meal.
I mentioned in my recent Shrimp Scampi Foil Packets recipe, I’m excited to be a 2018 Reynolds Ambassador. For this recipe, I used their new Reynolds Kitchens Quick Cut Plastic Wrap to roll the compound butter. Reynolds removed the headaches of using plastic wrap by putting a built-in slide cutter on the box to help make plastic wrap usage frustration-free! It also has and a grip strip that keeps the roll in place so it’s always ready for your next use – awesome! Making the compound butter couldn’t be easier, simply combine the softened butter with fresh herbs, garlic and seasoning then place it in the center of a sheet of plastic wrap shape it into a round log, and twist the ends to seal.
How To Make Grilled Lobster Tails
- Make the butter at least one hour ahead, or even a day ahead to harden.
- This butter will last up to 1 month in the refrigerator or up to 3 months in the freezer.
- Ask your fishmonger to split the tails for you for added convenience.
Grilled Lobster Tails with Herb Garlic Butter
- 4 medium lobster tails, if frozen thawed
- olive oil spray
- pinch salt and pepper, to taste
- lemon wedges, for serving
- 2 tablespoons Herb Garlic Butter, see below
- 8 tablespoons unsalted butter, 1 stick, at room temperature
- 1/4 cup not packed minced fresh herbs (Italian parsley, chives or basil)
- 2 tablespoons minced garlic
- 1/2 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Reynolds Kitchens Quick Cut Plastic Wrap
For the butter:
- Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined.
- Place compound butter on the center a sheet of a sheet of plastic wrap or parchment paper. Shape into a round log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 to 60 minutes. Once solid, it will be easy to slice.
For the Lobster:
- Place each tail, shell side up, on a cutting board. Using a large sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body use to be.
- Season the exposed meat with pinch of salt and fresh cracked black pepper, to taste and spritz with olive oil.
- Preheat grill to medium high, clean and oil the grates. To cook, place each tail half directly on the grate flesh side down and close the hood. Cook about 1 1/2 minutes, then turn 45 degrees (to cross-hatch), close the hood and grill for another 1 1/2 minutes.
- Remove the tails to a pan and spread each one with 1/2 tablespoon of butter.
- Return the tails to the grill, flesh side up. Close the hood and allow them to grill for another 3 to 5 minutes depending on the size, until the tail meat is opaque and firm to the touch.
- Remove the tails, serve with lemon wedges.
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Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.