Feel like a Michelin-starred chef with this simple barbecue recipe for Grilled Lobster Tail. So easy and so versatile!
This is the ultimate show-stopping main for your next summer barbecue!
With a gently spiced sauce basted onto the tails to bring out the flavor of their rich, buttery flesh, these lobster tails will have you channeling your inner Michelin-starred chef in no time. Whether it’s a special occasion or a treat-yourself kind of night, prepare to impress without the stress!
And speaking of Michelin, while South Africa (or any part of Africa, I might add) still hasn’t had a single restaurant awarded a Michelin star yet (as they don’t operate there…), there’s plenty we can learn from coastal braai (or barbecue) culture when it comes to grilling.
Is a Grilled Lobster Tail Healthy?
Lobster is a fantastic source of lean protein, and it’s also low in fat and calories. While it does offer some omega-3 fatty acids, it’s not as rich in these heart-healthy fats as some fatty fish like salmon or mackerel.
Lobster also has a higher cholesterol content than some other seafood, but this is often exaggerated; the cholesterol in seafood is not as harmful as the cholesterol from animal products like red meat.
The basting sauce for this recipe is also healthier than most! While you can swap the oil for butter, I’ve chosen extra virgin olive oil because it has this unique, nutty flavor profile that works so well with the lobster, and it’s lower in saturated fats.
Is it important to cook lobster on a barbecue?
While there is absolutely nothing wrong with cooking lobster tails in a sauté pan, there are so many reasons as to why they’re better on the grill!
In South Africa, a barbecue is called a braai, and it’s central to the food culture of the rainbow nation. While meat often takes center stage, in coastal regions like the Western Cape and KwaZulu-Natal, there is an abundance of fresh seafood.
Particularly in the Western Cape, you’ll find a variety of dishes that showcase lobster (locally known as kreef in Afrikaans), like Cape Malay lobster curry, or seafood potjiekos (stews cooked over the fire), so you know their cooking methods are solid!
It’s considered a prized seafood, and it’s often enjoyed during special occasions, especially in coastal communities. Grilling lobster tails over open flames brings out the ocean’s finest flavors, and caramelizes the meat inside the shell. The smoky, char-grilled taste brings out the natural sweetness of the lobster, and it’s truly an unattainable flavor on the stove.
How To make ahead and store
While I don’t advise making the lobster tails ahead of time, you can still prep them in advance by cutting through the shell and dressing them with your marinade up to 24 hours before grilling.
With any leftovers after cooking, throw away the shells and store the meat in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked lobster tail in a freezer-safe bag for up to 3 months. Just thaw fully in the refrigerator overnight before consuming, and consider refrying the meat on the stove to warm it through.
Serving Suggestions
To make this recipe even more decadent, the first swap I would recommend is olive oil for butter. Nothing can replicate that glossy, browned flavor it gets from the braai! You can also add in chopped garlic or mixed curry spice to make it even more flavorful.
For sides, I recommend a Greek Yogurt Coleslaw and a soft brioche roll to make your own lobster rolls. You can also serve lobster tails with Garlic Fries or Air Fryer Sweet Potato Fries. Or, be almost as romantic as my dad is on Valentine’s Day every year, and make a loved one lobster tails with a silky Spaghetti Aglio e Olio and Oven-Roasted Vegetables.
Ingredients
- 4 lobster tails
- 1/2 cup extra virgin olive oil or butter
- 1 tablespoon smoked paprika
- 1 tablespoon fresh parsley chopped
- 1/2 lemon juiced
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Light your grill and let it preheat to medium-high heat.
- Use a sharp pair of scissors to cut along the back of the lobster tail from the open end all the way down to the tail.
- In a small bowl, mix the olive oil, smoked paprika, parsley, lemon juice, salt, and black pepper together, and pour half the sauce over the lobster tails.
- Put the tails on the grill and cook for a few minutes on each side (timings in the FAQs section). The meat will be opaque and lightly charred when it's done, and if you have a meat thermometer, you can check that the meat has reached an internal temperature of about 135°F to 140°F. Baste the tails with the other half of the sauce while they are cooking.
- Remove tails from the grill and let them rest for 3 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
How long should I grill 6 oz. lobster tails out of the shell? I plan to use a barbeque pad on my gas grill.
Hi Larry, 5-7 minutes per side should be enough. You need to reach 135°F to 140°F internally.