This lobster tails griddle recipe offers buttery luxury and is ready in just 15 minutes! Perfect for elevating your summer BBQ menu or for preparing a quick yet decadent dinner.
Cook it up on the Blackstone or Traeger Flatrock Grill (partner).
Scroll to the bottom of the page for a printable recipe…
Ingredients
- ¼ cup butter
- 1 tbsp fresh chopped parsley (or another herb of your choice)
- 1 tsp blackening seasoning
- 1 tsp minced garlic
- 3 lobster tails
- ½ tsp avocado oil, or olive oil
- 1 tbsp water
See how to make spicy Flamin Hot Cheetos eggs…
How to cook lobster tail on the griddle
Step 1. Prepare the Herb Butter
In a saucepan over medium heat, combine ¼ cup butter, 1 tbsp fresh chopped parsley, 1 tsp blackening seasoning, and 1 tsp minced garlic. Stir regularly until the butter is melted. Transfer the melted butter mixture to a serving bowl and set aside.
Step 2. Butterfly Lobster Tails
Cut the top of the shell down the center, leaving the tail fin intact. Flip the lobster tail over and press down to help release the meat from the shell. Flip back over, open the slit, and use your thumbs to separate the meat from the shell, leaving a piece connected at the end. Lay the lobster tail meat on top of the shell, rinse, and pat dry with a paper towel.
See a step-by-step guide on how to butterfly lobster tails…
Step 3. Prepare the Lobster Tails
Brush ½ tsp avocado oil or olive oil on the lobster tail meat.
Step 4. Griddle Lobster Tails
Preheat the griddle to medium heat. Place the lobster tails on the hot griddle. To help steam them, spray 1 tbsp water on the grill around the shells. Cover with a griddle dome for about 3 minutes.
Step 5. Check the internal temperature
They are done when the internal temp reaches 135 to 140 degrees F. Serve the grilled lobster tails with the seasoned herb butter. Enjoy!
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See all griddle recipes…
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Lobster Tails Griddle Recipe
Video
Equipment
Ingredients
- ¼ cup butter
- 1 tbsp fresh chopped parsley or another herb of your choice
- 1 tsp blackening seasoning
- 1 tsp minced garlic
- 3 lobster tails
- ½ tsp avocado oil or olive oil
- 1 tbsp water
Instructions
- Prepare the Herb Butter. In a saucepan over medium heat, combine ¼ cup butter, 1 tbsp fresh chopped parsley, 1 tsp blackening seasoning, and 1 tsp minced garlic. Stir regularly until the butter is melted. Transfer the melted butter mixture to a serving bowl and set aside.
- Butterfly the Lobster Tails. Cut the top of the shell down the center, leaving the tail fin intact. Flip the lobster tail over and press down to help release the meat from the shell. Flip back over, open the slit, and use your thumbs to separate the meat from the shell, leaving a piece connected at the end. Lay the lobster tail meat on top of the shell, rinse, and pat dry with a paper towel.
- Prepare the Lobster Tails. Brush ½ tsp avocado oil or olive oil on the lobster tail meat.
- Grill the Lobster Tails. Preheat the griddle to medium heat. Place the lobster tails on the hot griddle. To help steam them, spray 1 tbsp water on the grill around the shells. Cover with a griddle dome for about 3 minutes.
- Check the internal temperature of the lobster tails. They are done when the internal temp reaches 135 to 140 degrees F. Serve the grilled lobster tails with the seasoned herb butter. Enjoy!
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