Grilled Lobster Tail Recipe

Thaw and prep

If using frozen lobster tails, thaw in the refrigerator overnight or under cold running water for 30–45 minutes. Pat tails dry with paper towels. Sprinkle the interior meat lightly with 1 tsp kosher salt and set aside.

Butterfly the tails

Place each tail shell-side down. Using kitchen shears, cut through the top of the shell lengthwise to just before the tail fan. Pry the shell open slightly and use your fingers to loosen the meat from the underside of the shell, keeping the base attached. Lift the meat and lay it on top of the shell (split-top or butterfly presentation). Rinse any shell fragments and pat meat dry again.

Season

Brush the exposed lobster meat lightly with a thin film of the prepared clarified butter (reserve the rest) and sprinkle a small pinch of kosher salt over each tail. Let rest at room temperature for 10–15 minutes while you heat the grill.

Grill

Preheat a gas or charcoal grill to medium-high (around 400°F/200°C). Oil the grill grates lightly to prevent sticking. Place the lobster tails meat-side down on the grill and sear for 2–3 minutes until you have good grill marks and the meat is starting to turn opaque. Flip the tails shell-side down and continue to cook for another 3–5 minutes, basting once or twice with clarified butter, until the internal temperature of the thickest part reaches 135–140°F (57–60°C) and the meat is opaque and firm but still tender. Total cook time will be about 6–8 minutes depending on size.

Rest

Transfer grilled tails to a warm plate and brush with a final spoonful of clarified butter. Tent loosely with foil and let rest 3–4 minutes to allow juices to redistribute.

Clarify the butter

In a small, heavy-bottomed saucepan, combine the unsalted butter and neutral oil. Melt over low heat until fully liquid and beginning to separate (do not boil). Once melted, maintain a gentle simmer for 6–8 minutes — the milk solids will sink and foam will collect on top. Skim the foam with a spoon periodically.

Strain

Line a fine-mesh strainer with a couple layers of cheesecloth and set over a heatproof measuring cup or small bowl. Pour the warm butter through the strainer, leaving the milk solids in the pan. This yields clear, golden clarified butter. Discard solids.

Flavor

Mince the garlic very finely or press it. While the clarified butter is warm (not boiling), stir in the minced garlic, lemon juice, chopped parsley, salt, and white pepper. Allow to steep for 2–3 minutes to infuse flavor, then taste and adjust seasoning. Keep warm for basting; if cooling, rewarm gently before using (do not boil).

Plate each lobster tail on warmed plates. Spoon a little of the clarified butter over the meat and sprinkle a tiny pinch of smoked paprika if using for color and subtle smoke. Garnish with microgreens or baby herbs and a lemon wedge on the side.

Serve immediately, passing extra clarified butter at the table for dipping.