Grilled Lobster Tail Recipes

Warm weather, backyard, hot grill, cool drinks, lobster tail... - Heaven on Earth!

Grilled Lobster Tail recipes have “picnic” written all over them. Just gotta be outdoors with your friends for a backyard party the Jones will never keep up with.

So we’re a little throwback about this fire thing, but you need lots of heat that propane often can’t provide (unless you got a stainless steel monster with BTUs to spare.) We love charcoal, lots of heat, grill close to the flame - oh yeah.

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Portions/Servings See below for lobster tail recipe ideas and quantities.
Read about Party Food Quantities to plan for more or less.

We suggest you look at Lobster Tail Recipes for some good ideas about lobster tail and more.

Ingredients and Directions

The most efficient way to get lobster tail is frozen. Depending on who you get them from, you can pick from a variety of sizes and types. Be prepared to make a special order.

We use tails that are 8 ounces or larger. For an appetizer with tails like these, we figure that one will feed 4-5 people, when you’re serving other foods.

Baking and steaming these tails seem to be the best way to go with a simple butter sauce, often with garlic. But grilling opens up new possibilities, with sauces and marinades.

We marinate. For larger and smaller tails, we thaw them in the refrigerator overnight, cut them in half lengthwise, leave the meat in the shell, and marinate for hours or overnight in the refrigerator. Here are some of our favorite lobster marinades for the Grilled Lobster Tail Recipes:

Lobster Marinade #1

Juice from 2 lemons
1/2 cup olive oil
1 teaspoon of paprika and salt
Couple shakes of garlic powder and pepper

Lobster Marinade #2

Juice from 1 lemons
1/4 cup rice wine vinegar (no substitute)
1/4 cup soy sauce
1/2 cup olive oil
1 Tablespoon ground Ginger
Couple shakes of garlic powder and pepper

Lobster Marinade #1

Juice from 1 orange
1/4 cup rice wine vinegar (no substitute)
1/2 cup Grand Marnier (or an orange liqueur)
1/2 cup olive oil
1 teaspoon of paprika and salt
Couple shakes of garlic powder and pepper

When marinading, we like to stir the tails around every so often to keep liquid on each one. Ideally, we try to find a container (or a plastic bag) that will allow the liquid to cover the tails.

Now to the grill - charcoal or propane, very hot grill with the grate close to the heat. They are done when white through the center - careful not to overcook. We close the cover, which seems to keep them moister. Garnish and serve.

Serve right away. If you can’t, or if you need to hold them in a chafing dish, we always use a sauce or seasoned liquid in the chafer to slow the drying process. Often we do a simple garlic butter with equal amounts of water to the butter. With the soy sauce Marinade #2, we would use ginger instead of the garlic.

Quantities?: If you are serving these as an appetizer, then plan on 1.5 - 2 ounces per person, but this assumes that you are serving other apps too. See our section about this: Party Food Quantities.

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