Grilled Lobster Tails with Drawn Butter

The grill imparts a wonderful smoky flavor to this easy grilled lobster tail recipe with lots of fresh flavor from tarragon and parsley. The drawn butter is great for dipping into with sweet and tender lobster meat.

Grilled Lobster Tails with Drawn Butter
Photo: Photography / Caitlin Bensel, Styling / Ruth Blackburn
Active Time:
25 mins
Total Time:
45 mins


  • 8 (4 ounce) fresh or frozen lobster tails, thawed if frozen

  • 1 tablespoon neutral oil, such as grapeseed, vegetable or canola, plus more for grilling

  • ¼ cup unsalted butter, melted

  • 2 garlic cloves, grated

  • 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish

  • 2 teaspoons chopped fresh tarragon leaves

  • teaspoon crushed red pepper

  • ¼ teaspoon salt

  • 1 teaspoon grated lemon zest

  • 2 tablespoons lemon juice

  • 2 tablespoons thinly sliced fresh chives

  • 6 tablespoons Drawn Butter (see Associated Recipe)


  1. Soak 8 (8-inch) wooden skewers in water for 30 minutes.

  2. Meanwhile, using kitchen shears, cut lengthwise down the centers of each lobster-tail shell top, stopping about 1 inch above the center tail fin. Use a spoon or knife to gently release the meat from the shell. Using your hands, gently open each lobster tail like a book and thread a skewer lengthwise through each tail. Transfer the tails to a rimmed baking sheet or a plate and brush evenly with oil.

  3. Open bottom vent of a charcoal grill completely. Light a briquette-filled chimney starter. When the briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 350 to 400°F (medium heat). (If using a gas grill, preheat to medium (350 to 400°F).)

  4. Whisk butter, garlic, parsley, tarragon, crushed red pepper, salt, lemon zest and lemon juice together in a small heatproof bowl or small saucepan until combined. Oil the grill rack and place the lobster tails cut-side down on the oiled grates. Grill, uncovered, until the meat is lightly caramelized, 3 to 5 minutes. Turn the tails cut-side up, brush evenly with half of the melted butter mixture (about 1 teaspoon per tail), and continue grilling, covered, until an instant-read thermometer inserted into the thickest portion registers 135°F, 5 to 7 minutes. Transfer the grilled lobster tails to a platter, brush evenly with remaining butter mixture and sprinkle with chives. Remove and discard the skewers. Serve with Drawn Butter for dipping.

Associated Recipe

Drawn Butter


8 (8-inch) wooden skewers

Nutrition Facts (per serving)

393 Calories
39g Fat
1g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 393
% Daily Value *
Total Carbohydrate 1g 0%
Protein 12g 24%
Total Fat 39g 50%
Saturated Fat 22g 110%
Cholesterol 177mg 59%
Vitamin A 1242IU 25%
Sodium 435mg 19%
Potassium 175mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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