Grilled Lobster Tails with Creamy Herb Butter
Indulge in smoky, buttery grilled lobster tails infused with Mediterranean herbs and a creamy butter sauce. Perfect for winter gatherings, date nights, or holiday meals!
Ingredients
- 4 lobster tails split in half lengthwise
- 2 tablespoons olive oil extra virgin for a Mediterranean touch
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 lemon cut into wedges
- ½ cup unsalted butter softened
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh oregano chopped
- 1 teaspoon fresh basil chopped
- 1 tablespoon lemon juice
- 2 tablespoons heavy cream adds winter richness
- ¼ teaspoon red pepper flakes optional, for a touch of warmth
Instructions
- Use kitchen scissors to cut through the top shell of each lobster tail, stopping at the base.
- Gently pull the shell apart and loosen the meat without detaching it.
- Brush each lobster tail with olive oil, sea salt, and black pepper.
- In a bowl, mix softened butter, garlic, parsley, oregano, basil, lemon juice, and red pepper flakes.
- Add heavy cream and stir until smooth and creamy. Set aside in a warm place.
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Place the lobster tails flesh-side down on the grill and cook for 3–4 minutes until slightly charred.
- Flip the lobster tails over and brush generously with the creamy herb butter.
- Continue grilling for another 4–5 minutes, basting occasionally, until the lobster meat is opaque and firm.
- Transfer the grilled lobster tails to a plate and drizzle extra creamy herb butter on top.
- Serve with lemon wedges and a side of roasted Mediterranean vegetables or buttery couscous.
Notes
For the best flavor, use fresh lobster tails and avoid overcooking. The meat should turn from translucent to opaque white. If you don't have a grill, you can use a broiler, cooking for 6–7 minutes while basting with butter. Pair with grilled asparagus, garlic herb flatbread, or lemon garlic couscous for a complete Mediterranean meal.