One of my favorite treats is lobster. We don’t get a huge supply here in Texas, but usually in the Spring time they go on sale and we will stock up and freeze them so we can have them all summer long. We enjoy them grilled best. They can quickly be over cooked, just like shrimp so even though I put a guideline below keep an eye on them.


Grilled Lobster
(Created by Finding Inspiration in Food)

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4 lobster tails
1 stick butter, melted
1 tablespoon lemon juice

Pre-heat grill to medium/medium-high temperature.

Using kitchen scissors cut the tails in half lengthwise from the tail to the top of the head on the outer shell. Brush with butter.


Grill lobsters for about 8 to 10 minutes for a 1-1/2-lb. lobster and 12 to 14 minutes for a 2-lb. lobster. (I like to grill them meat side down to get the grill flavor, others say only do the shell side down.)


Meanwhile, combine melted butter and lemon juice.


Be sure to check the meat at the thickest part of the tail in order to determine that lobsters are completely cooked. When the meat is white and opaque, and the shells are bright red your grilled lobsters are ready to eat.

Serve with lemon butter.


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