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Grilled Lobster Tails and Herb Butter
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Serves 4 |
A delicious twist on a classic special occasion dinner.
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Ingredients:
4 lobster tails, 7 oz. each
1 stick salted butter
1 clove garlic
Olive oil
2 tablespoons chopped chives
Kosher salt, to taste
Fresh ground black pepper, to taste
1 tablespoon chopped tarragon
4 metal skewers
Lemon wedges, for garnish
Directions:
Preheat grill to medium-high.
Blend together garlic, black pepper, butter, tarragon and chives with a spatula in a mixing bowl. After combined, cover with plastic wrap and set aside.
Butterfly lobster tails down the middle of the bottom part of the shell. Cut and pull meat out of shell, be careful to not totally remove meat from shell. Insert metal skewer down the center of lobster tail. Brush with olive oil and season with kosher salt.
Place lobster tails on grill, meat side down. Cook for 5 minutes. (Shells should become bright in color) Flip tails over and brush a generous amount of herbed butter over lobster meat. Grill for an additional 4 minutes. (Meat should become opaque in color)
Remove lobster tails from grill. Serve with leftover herb butter and lemon wedges.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Grilled Lobster Tails and Herb Butter
Serves 4
Ingredients:
4 lobster tails, 7 oz. each
1 stick salted butter
1 clove garlic
Olive oil
2 tablespoons chopped chives
Kosher salt, to taste
Fresh ground black pepper, to taste
1 tablespoon chopped tarragon
4 metal skewers
Lemon wedges, for garnish
Directions:
Preheat grill to medium-high.
Blend together garlic, black pepper, butter, tarragon and chives with a spatula in a mixing bowl. After combined, cover with plastic wrap and set aside.
Butterfly lobster tails down the middle of the bottom part of the shell. Cut and pull meat out of shell, be careful to not totally remove meat from shell. Insert metal skewer down the center of lobster tail. Brush with olive oil and season with kosher salt.
Place lobster tails on grill, meat side down. Cook for 5 minutes. (Shells should become bright in color) Flip tails over and brush a generous amount of herbed butter over lobster meat. Grill for an additional 4 minutes. (Meat should become opaque in color)
Remove lobster tails from grill. Serve with leftover herb butter and lemon wedges.
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