Introducing Grilled Lobster Tails with Red Chili Pepper Herb Butter – an exquisite meal for your special date night! Whether you're new to grilling or an expert, this easy-to-make yet stunning dish will surely impress.

Rich and succulent, these lobster tails are grilled to perfection and served with tantalizing compound butter featuring red chili peppers and herbs that will heighten the flavors of your meal and make it truly unforgettable. With this recipe, you can show off your fantastic grilling technique and create a stunning culinary display of mouthwatering flavor!

Providing a flavorful seafood feast at your next gathering starts with getting the freshest lobster you can find. Working with a local fish market is the best option; from there, preparing them for grilling is pretty simple. Grilling lobster tails and finishing them with compound butter creates a fantastic dish that will wow your guests.

To make the compound butter, mix equal parts of butter and parsley and add lemon juice, shallots, chives, garlic, red chili pepper flakes, and salt. Roll this mixture into a log and refrigerate until ready to use.

To grill the lobster tails, place them over direct high heat, meat side down, for five minutes before flipping them over. Top it off by adding one medallion of the compound butter, followed by another when it's time to remove the tails from the grill - then enjoy!

Your guests will be amazed by the beautiful presentation of Grilled Lobster Tails with Red Chili Pepper Herb Butter – it's something even the most experienced chefs can appreciate. Satisfy your taste buds with this exquisite entrée now! Don't wait any longer – treat yourself to an extravagant meal that won't break the bank.

Serves 2

Grilled Lobster Tails with Red Chili Pepper Herb Butter Ingredients

  • 2 10 ounce Lobster Tails, legs removed (We love Lobster Anywhere)
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon coarse black pepper

Compound Butter

  • 1 stick unsalted butter, room temperature
  • 2 tablespoons chopped parsley
  • 2 tablespoons freshly squeezed lemon juice, 1/2 a lemon
  • 1 tablespoon diced shallots
  • 1 tablespoon diced chives
  • 1 clove garlic, minced
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon kosher salt

Grilled Lobster Tails with Red Chili Pepper Herb Butter Directions

Compound Butter

  1. Combine all ingredients in a large mixing bowl and stir with a fork. Place a towel under the bowl to avoid it slipping while mixing.
  2. Pull out a sheet of plastic wrap and place the butter onto the plastic wrap. Slowly form into a log about 1 1/2 inches wide. Cover the log with the plastic wrap tightly and twist the edges. Place into the refrigerator to harden until ready to use.
  3. When ready to grill the lobster tails, cut four teaspoon-size medallions. Store any excess compound butter in the fridge for later use (great on grilled steak and pork!)

How To Grill Lobster Tails

  1. Prepare the grill for direct cooking targeting 500 degrees Fahrenheit on the grill.
  2. Place the lobster tails on a cutting board with the hard shell facing up. Using a chef's knife or kitchen shears, gently cut the shell, starting about 1/2 inch from the tail and working your way to the side that is open with the meat. Take care not to cut all the way through the other side.
  3. Gently open the shell, exposing the meat using two hands. You will hear some cracking. Remove any shell that may break from the meat.
  4. Season the flesh of the tails with salt and pepper.
  5. Place the lobster tails over direct heat, meat side down, for approximately 5 minutes or until it gently pulls away from the grill without sticking.
  6. After flipping, add one heaping teaspoon medallion of the compound butter over the meat. Grill for an additional 3 – 4 minutes over direct heat. The butter will slowly melt. When the internal temperature of the lobster meat reaches 135 degrees F, it is done.
  7. After removing from the grill, place another teaspoon medallion of butter on the meat and then serve warm with your favorite sides.

Taken from

February 27, 2023 — Jason Klein