Grilled Lobster Tail Recipe

Thaw and rinse (if frozen)

If using frozen tails, thaw overnight in the refrigerator or place sealed tails in cold water for 30–60 minutes until pliable. Rinse tails under cold water and pat dry with paper towels.

Score and butterfly

Using kitchen shears or a sharp chef's knife, cut along the top shell (dorsal side) from the open end toward the tail, stopping before the tail fan. Pry the shell open slightly and run your finger between the meat and the shell to loosen. Lift the meat up and lay it on top of the shell (butterfly), leaving the tail fan attached so the meat holds its shape. Season the exposed meat lightly with kosher salt (about 1 tsp divided among tails).

Bring to room temperature

Set the prepared tails on a tray and let them sit at room temperature for 15–20 minutes while preparing the clarified butter and heating the grill. This promotes even cooking.

Melt

In a small, heavy-bottomed saucepan, melt 1 cup unsalted butter over low heat. Do not boil. Allow it to simmer gently until the milk solids separate and sink and a clear golden liquid forms on top (about 6–8 minutes).

Skim and optionally add oil

Skim the foam (impurities) from the surface with a spoon. If you want a slightly higher smoke point for grilling, stir in 1 tablespoon neutral oil (grapeseed or light olive oil).

Decant

Carefully pour the clear butterfat into a heatproof container, leaving the cloudy milk solids behind. You should have roughly 3/4 to 1 cup clarified butter. Stir in 1 tablespoon lemon juice, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Keep warm (over very low heat or in a thermos) until serving.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (around 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.

Oil the meat lightly

Brush a light coating of the warm clarified butter over the lobster meat (reserve most for basting and serving). This helps prevent sticking and initiates browning.

Place on grill

Place the tails meat-side down on the hot grates for 2–3 minutes until you get light grill marks and the meat firms slightly. Flip tails so meat-side is up and move to a slightly cooler zone or lower the heat.

Finish cooking and baste

Baste the meat generously with clarified butter. Close the grill lid and cook for another 4–6 minutes, basting once or twice more, until the lobster meat reaches an internal temperature of 135–145°F (57–63°C) and is opaque and slightly firm. Total cook time will vary by tail size (6–8 oz tails typically take 8–10 minutes). Avoid overcooking to keep meat tender.

Rest

Remove tails from the grill and tent loosely with foil; rest 3–4 minutes so juices redistribute.

Transfer lobster tails to plates. Spoon additional warm clarified butter over the meat, sprinkle with finely chopped parsley and serve with lemon wedges on the side. Offer remaining clarified butter for dipping.