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Grilled Lobster Tail with Drawn Butter Recipe

American · Main course · 22 min total

Perfectly grilled lobster tail with a smoky char and tender meat, served with rich, clarified drawn butter for dipping.

Ingredients

• 2 (6-8 oz each) lobster tails, thawed if frozen
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsalted butter
• 1 lemon, cut into wedges (for serving)

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. Using kitchen shears, cut lengthwise through the top of the lobster shell, stopping at the tail fin. Gently pry open the shell and lift the meat slightly, resting it on top of the shell. Pat dry with paper towels.
3. Brush the lobster meat with olive oil and season with salt and pepper.
4. Place lobster tails shell-side down on the grill. Cover and cook for 5 minutes.
5. Flip the tails so meat-side down. Cover and grill for 4-6 minutes more, until meat is opaque and lightly charred. Internal temperature should reach 140°F.
6. While lobster grills, make drawn butter: In a small saucepan, melt butter over low heat. Skim off any foam. Carefully pour the clear butter into a small bowl, leaving the milk solids behind.
7. Serve grilled lobster tails immediately with drawn butter and lemon wedges.

Tips

• For extra flavor, add a minced garlic clove to the drawn butter.
• If using frozen lobster tails, thaw overnight in the refrigerator.
• Serve with grilled corn on the cob or a fresh salad.

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