Grilled Lobster Tails with Zesty Herb Butter
Nothing says celebration like grilled lobster tails. This easy recipe turns simple ingredients into something extraordinary. You’ll grill fresh lobster tails over charcoal, brush them with zesty herb butter, and serve them with lemon wedges for brightness. The result is rich, smoky, and perfect for your Christmas BBQ or summer seafood feast.
Grilled lobster feels fancy but takes less than 20 minutes from start to finish. Once you taste how butter, smoke, and lemon come together, you’ll want to cook lobster this way every time.
Lobster is naturally sweet. Grilling over live fire adds smoke that balances that sweetness with a hint of char. The zesty herb butter blends garlic, parsley, and lemon to highlight the lobster’s flavour without overpowering it.
“Seafood cooks best with confidence and restraint,” says Australian chef Tim Hollis. “You want the heat high, the time short, and the flavour clean.”
It’s a simple process that delivers restaurant-level results right at home.
Ingredients
For the Lobster Tails
3 fresh lobster tails
Salt and pepper to taste
Truffle oil (optional, for richness)
Lemon wedges, for serving
For the Zesty Herb Butter
150g butter, softened
2 garlic cloves, crushed
1 shallot, finely diced
A handful of parsley leaves, finely chopped (plus extra for garnish)
1 tsp Dijon mustard
Salt and pepper to taste
Small pinch of chili flakes (optional)
Juice of 1 lemon
Serves: 3 Prep time: 10 min Cook time: 10 min Total: 20 min
Step 1: Set up your Grill
Fill your grill with lump charcoal and light it. Bring the temperature to 200–230°C (around 400°F). Once the coals glow red and the smoke turns thin and blue, you’re ready to cook.
Clean heat makes the difference, white smoke means dirty fire — keep it thin for better flavour.
Step 2: Prepare the Lobster Tails
Use kitchen shears to cut along the top of each shell, stopping just before the tail. Gently lift the lobster meat out and rest it on top of the shell for even cooking.
Brush lightly with truffle oil and season with salt and pepper.
Step 3: Make the Zesty Herb Butter
In a small cast iron pan, combine butter, garlic, shallot, parsley, Dijon mustard, lemon juice, salt, pepper, and chili flakes. Place the pan over indirect heat or a small side burner. Stir until the butter melts and everything blends into a fragrant glaze. The butter should smell bright and garlicky, with a hint of spice.
Step 4: Grill the Lobster Tails
Place the lobster tails meat-side down directly over the heat. Grill for 5 minutes until lightly charred and opaque around the edges. Flip so the shell side faces down. Brush a generous layer of herb butter over each tail. Continue grilling for another 4–5 minutes, basting as you go, until the meat is fully opaque and firm. If flare-ups happen, move the lobster to indirect heat for a moment — you want caramelisation, not burning.
Step 5: Serve
Remove from the grill and arrange the lobster tails on a platter. Drizzle with the remaining herb butter. Garnish with extra parsley and serve with lemon wedges on the side. The combination of smoky lobster, creamy butter, and fresh lemon brings every bite to life. Serve it with rice, salad, or grilled vegetables for a complete meal.
Tips for Perfect Results
Fire Management
Keep your grill between 200–230°C. Too hot and the butter burns; too cool and the lobster turns rubbery.
Choose Fresh Lobster
Look for firm shells and translucent meat. If using frozen, thaw in the fridge overnight — never in water.
Keep It Simple
Let the ingredients do the work. The butter, smoke, and lemon create all the balance you need.
FAQ
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The meat turns opaque and firm. It should reach 60–63°C internally.
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Yes. Keep the lid open and use medium-high heat. You’ll still get great results.
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Yes. Store it in the fridge for up to three days. Let it soften before using.
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Yes. Remove the dark line running down the back of the tail before grilling.
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Steamed rice, grilled corn, or a citrus salad balance the richness perfectly.
