Old Timber Outdoors
Two split, grilled spiny lobster tails with garlic butter and a lime wedge
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All recipes Spiny lobster tail

Grilled Spiny Lobster Tails with Garlic Lime Butter

Split shell-on tails grilled flesh-side down, then basted with garlic, lime and butter.

4 servings20 min hands-on25 min total

Grill or smoker · Dinner

Skill: Some experience

Untested draft

Ingredients

  • 4 tailsSpiny lobster tail, 6 to 8 oz each, split lengthwise
  • 4 tbspButter
  • 3 clovesGarlic, minced
  • 1Lime, zest and juice

You'll need

Grill.

Leftovers

Serve right away. Refrigerate leftovers within 2 hours.

Method

  1. Thaw tails in the refrigerator overnight if frozen. Split each tail lengthwise through the shell with heavy shears or a knife.
  2. Melt the butter with the garlic and lime zest; stir in the lime juice.
  3. Brush the flesh with garlic butter and grill flesh-side down over medium-high heat for 3 to 4 minutes.
  4. Turn shell-side down, baste again and grill until the flesh is firm, pearly and opaque, 3 to 4 minutes more.
Cook to OpaqueCook until the flesh is firm, pearly and opaque (FDA).
  • Thaw frozen tails in the refrigerator overnight.
  • Spiny lobster has no large claws. Do not substitute a clawed-lobster method.

Food safety sources