Lobster Skewers (Grilled Lobster Tails)
These Grilled Lobster Skewers are made with whole lobster tails threaded onto skewers to keep them straight while grilling, then drizzled with lemon butter and topped with fresh herbs.
Grilled Lobster Tail Skewers
Grilling lobster tails is easier than you may think. For these Grilled Lobster Skewers, you simply cut open the top of the shell and insert a skewer through each tail to keep it straight and make it easier to turn on the grill. Cooking the lobster in the shell helps keep the meat tender and juicy. Once done, finish the lobster with melted butter and fresh lemon juice. Serve with grilled steaks for an easy surf-and-turf dinner, or add grilled corn on the cob for a complete summer meal.
Ingredients You’ll Need
- Lobster Tails: Use four medium lobster tails, weighing six to seven ounces each. If you use frozen lobster tails, thaw them first.
- Lemon Butter: Unsalted butter and fresh lemon juice
- Fresh Herbs: Use one herb or a mix. Chives, parsley, and tarragon would all be good.
- Lemon wedges for serving
How to Prepare Lobster Tail Skewers
Here’s the step-by-step directions. See printable directions in the recipe card below.
- Using kitchen shears, cut through the top of each lobster shell down the center, stopping before the tail fin.
- Insert a metal or soaked wooden skewer lengthwise through the center of each tail to keep it straight while grilling.
- Brush the exposed meat with lemon butter before grilling.
How long does it take to grill lobster tails?
Lobster tail skewers cook quickly, usually in about 7 to 8 minutes total.
- Preheat the grill to medium-high heat.
- Place the lobster tails on the grill with the cut side facing up.
- Grill for 4 minutes.
- Turn the tails over and grill for another 2 to 4 minutes, until the meat is opaque and cooked through.
- The internal temperature should reach 140°F to 145°F.
What to Serve With Grilled Lobster Tail Skewers
Preheat the grill to medium-high heat.
Using kitchen shears, cut through the top of each lobster shell down the center, stopping before the tail fin.
Insert a skewer lengthwise through the center of each lobster tail to help keep it straight while cooking.
In a small saucepan, melt the butter. Remove from the heat and stir in the lemon juice.
Brush the exposed lobster meat with some of the lemon butter.
Place the lobster tails on the grill with the cut side facing up. Close the grill and cook for 4 minutes.
Turn the tails over and grill for another 2 to 4 minutes, until the meat is opaque and cooked through and reaches 140°F to 145°F.
Remove the lobster tails from the grill. Using kitchen shears, cut along the underside of the shell and gently open it to expose the meat.
Brush with the remaining lemon butter and sprinkle with the fresh herbs.
Serve immediately with lemon wedges.
Last Step:
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Calories: 294 kcal, Carbohydrates: 4.5 g, Protein: 35 g, Fat: 14 g, Saturated Fat: 7.5 g, Cholesterol: 149.5 mg, Sodium: 303 mg, Fiber: 0.5 g, Sugar: 0.5 g
Proper Storage
Leftover grilled lobster tails will last refrigerated for up to three days. You could microwave them or eat the meat cold in a lobster roll, salad or taco.
FAQ
Yes. Thaw them completely in the refrigerator before grilling.
The skewers help prevent the tails from curling and make them easier to grill evenly, but you can make the recipe without them if needed.
The meat should be opaque and firm, and an instant-read thermometer inserted into the thickest part should register 140°F to 145°F.
