top of page
Get All Our New Recipes
Directly to Your Inbox

Thanks for subscribing! Please check your email for a verification message.

Connect with us!
  • Pinterest
  • Facebook
  • Twitter
  • Instagram
Giving is always in season. Make someone's day
with a little bunny love.

Barbecued Lobster Tail

A decadent addition to the barbecue for your next cookout.

When trying to make an impression on barbecue guests, or when you just want to shake things up, nothing works better than grilling up some lobster tails. Juicy lobster meat with a hint of smokiness and drizzled with garlic lemon butter will leave everyone satisfied.

Though I don't mention it in the recipe below, it may be easier to cook these lobster tails if they are first split; however, I leave that choice up to each grill master out there to decide on their own. If you do choose to split them, start by cutting through the upper layer of shell down the middle lengthwise toward the tail fins, stopping before hitting the fins. Sharp kitchen shears work best to cut through the shell cleanly. Flip the lobster tails over, and with a sharp knife, cut the meat down the centre lengthwise without cutting through that bottom layer of shell. Spread the shell open and insert a skewer through the centre of the meat, lengthwise, to help keep the tail from curling up on the grill.

Cooking time will depend on the size of the lobster tails. For each ounce, it takes between a minute and a minute 15 seconds. So, calculate the total time then, when cooking, the meat side should cook for about 2/3 of the total time and the shell side the remaining 1/3 of the time.

Frozen lobster tail can be used for this recipe if thawed first. Either leave them overnight in the refrigerator, or in a bowl of cold water for about 30 to 45 minutes on the countertop if this is a same-day decision.



(Makes 4 servings)

  • 4 medium lobster tails (thawed if using frozen)

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon sea salt

  • 1/8 ground black pepper

  • 1/4 cup plant-based butter, melted

  • 3 cloves garlic, minced

  • juice of 1 small lemon

  • 1/2 teaspoon Old Bay seasoning

  • 1 drop liquid smoke (optional)



Heat an outdoor grill to medium heat, or an indoor smokeless grill to medium-high heat. A grill pan preheated over medium-high can also be used.

Ensure the lobster tails are thawed if using frozen. Place on a plate, meat side up, and brush with olive oil and sprinkle on the salt and ground black pepper. Set aside.

In a small saucepan over medium heat, add the butter and garlic and allow to melt. Remove from heat and whisk in the lemon juice, Old Bay seasoning, and liquid smoke if using. Set aside.

Place the lobster tails onto the hot grill (or pan), meat side down and cook for 6 to 8 minutes, or until the meat is beginning to brown and it is almost cooked entirely through. Flip the tails over and cook for an additional 3 or 4 minutes. While they cook on the shell side, use half the garlic butter to brush the meat.

Remove from the grill and serve immediately with the remaining garlic butter.


Nutritional Information Per Serving:

total calories = 216 | total fat = 10.45g | saturated fat = 2.47g | cholesterol = 75mg | sodium = 505.25mg | net carbohydrates = 4.58g | dietary fibre = 0.14g | sugars = 0.33g | protein = 23.22g

Recent Posts

See All


Other recipes you
might have missed