Grilled Lobster Tails

When grilling lobster tails you must first cut the shell to expose the meat. This can be done several different ways.

Grilling Tip:
Do not completely remove the lobster's shell. Leaving it will help the lobster stay moist and keep its shape during the grilling process. Plus the slight charring of the shell that takes place during grilling, adds a flavorful smoke to the lobster inside.

Grilling Tip:
To thaw a frozen lobster tail, place it in the refrigerator overnight or soak it in cold water. Never soak it in hot water or the meat will fall apart.

Easy Method:
Place lobster tail face down, shell up on a chopping block. Using a heavy knife push down lengthwise to divide the tail in half.

Coat it with olive oil and place the lobster tail on the grill, meat side down.

Grill for 2 - 3 minutes per side. For simple recipe ideas, see our grilled lobster recipes section.

Piggy Back Method:
This is the traditional way to present cooked lobster tail.

Using a pair of shears, cut the back or shell of the lobster tail while leaving the tail fin intact.

Pull the meat away from the lower membrane through the now divided shell leaving the meat attached to the tail fin.

Push the two halves of the shell back together and lay the lobster meat on top.

At this stage you are ready to grill the lobster.

Coat the lobster meat with olive oil and place it on a medium-high grill, meat side down.

Cook for 4 minutes per side with the grill cover closed (if you have one).