Grilled Lobster Tail Recipe

Prepare Lobster Tails

If using frozen tails, thaw in the refrigerator overnight. Rinse tails and pat dry. Using kitchen shears, cut along the top shell from the open end toward the tail, stopping before the tail fan. Pry the shell open slightly and lift the meat up, resting it on top of the shell (but still attached at the tail) so it sits exposed for grilling. This technique (butterfly) heats evenly and presents well.

Season and Butter

In a small bowl, melt 4 tbs butter and stir in minced garlic, 1 tbs lemon juice, 1 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp smoked paprika if using. Brush about half of this mixture over the exposed lobster meat. Reserve remaining butter for basting and serving.

Grill Lobster

Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly. Place lobster tails meat-side down for 2–3 minutes to get grill marks, then flip shell-side down and continue to grill for another 4–6 minutes, basting once with reserved butter. Lobster is done when meat is opaque, firm, and registers 140–145°F (60–63°C) with an instant-read thermometer. Do not overcook to avoid rubbery meat. Remove from grill and let rest 2 minutes.

While lobster rests, make the chimichurri. Finely chop parsley, cilantro (if using), and oregano, or pulse briefly in a food processor until herbs are finely chopped (do not purée). Add minced garlic, 2 tbs red wine vinegar, 6 tbs olive oil, 1/4 tsp red pepper flakes, 3/4 tsp kosher salt, 1/2 tsp black pepper, and optional lemon zest. Stir to combine and taste — adjust salt, acidity, or oil to preference. Let sit at room temperature for at least 5 minutes to marry flavors.

Boil Potatoes

Place potato cubes in a medium pot and cover with cold water by an inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Mash and Finish

Drain potatoes thoroughly and return to the hot pot to dry for a minute. Add 2 tbs butter, warmed 1/2 cup milk (or half-and-half), and 2 tbs sour cream if using. Mash with a potato masher until smooth but still slightly textured. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper. Keep warm until plating.

Cook Broccolini

While potatoes simmer, toss broccolini with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Heat a large skillet or grill pan over medium-high heat. Sear broccolini, turning occasionally, until bright green and tender-crisp with some char (about 4–6 minutes). Alternatively, grill alongside lobster for 3–5 minutes per side. Finish with a squeeze of lemon juice from wedges.

Divide mashed potatoes between two plates, forming a bed slightly off-center. Place a lobster tail on each plate next to the potatoes. Arrange broccolini alongside. Spoon chimichurri over the lobster meat (or serve on the side) and drizzle any remaining melted butter over potatoes or lobster as desired. Garnish with chopped chives or parsley and serve lemon wedges on the side.

Serve immediately so lobster remains warm. Leftover chimichurri keeps refrigerated in an airtight container up to 4 days.