Grill Lobster Tails (Restaurant-Style) | Arteflame

The Perfect Sear: Quick Guide to Grilling Lobster

To grill perfect lobster tails, prepare them by cutting down the center of the shell and pulling the meat out to sit on top (piggyback style). Preheat your flat top grill to medium-high heat. Sear the meat side down for 3-4 minutes until golden brown to lock in flavor, then flip onto the shell side. Baste generously with garlic butter and finish cooking until the meat is opaque and the internal temperature hits 140°F.

Why Choose a Flat Top Grill for Lobster?

While traditional grates allow flames to touch the shell, they often result in uneven cooking or rubbery meat. Using a solid carbon steel cooktop (like an Arteflame) creates a complete Malliard reaction across the entire surface of the lobster meat. This sears in the juices immediately rather than letting them drip away, resulting in a sweeter, more tender tail.

Comparison: Grates vs. Flat Top Sealing

Pro Tip: Never par-boil your lobster tails before grilling. Boiling leaches out the natural sea-salt flavor. Trust the high heat of the grill to cook the meat gently from the outside in for maximum tenderness.

How Do I Prepare Lobster Tails for the Grill?

Proper preparation is critical for both presentation and even cooking. You want the meat exposed to the heat source.

1. Thaw Completely: Ensure tails are fully thawed. Grilling frozen lobster leads to a tough, chewy texture.
2. Butterfly the Tail: Using kitchen shears, cut down the center of the top shell, stopping right before the tail fin. Do not cut through the bottom shell.
3. Piggyback the Meat: Gently pry the shell open and lift the meat up, resting it on top of the shell. This separates the meat from the membrane and makes it easier to eat.
4. Season: Brush lightly with oil and season with salt and paprika before hitting the grill.

What is the Best Way to Cook the Lobster?

Temperature control is everything. On an Arteflame, use the center grate for high heat and the outer flat ring for medium heat.

Step-by-Step Grilling Instructions

• Step 1: The Meat Sear. Place the prepared tails meat-side down on the flat cooktop. Press gently to ensure full contact. Sear for 3-4 minutes until the meat develops a rich, golden-brown crust.
• Step 2: The Shell Finish. Flip the tails over so they are sitting on their shells. Move them slightly further from the center fire if they are browning too fast.
• Step 3: The Butter Bath. While the shell cooks (protecting the meat from direct heat), baste the meat generously with garlic butter. The shell acts as a pan, holding the butter around the meat.
• Step 4: The Temperature Check. Remove the tails when the internal temperature reaches 135°F to 140°F. The meat should be white and opaque, not translucent.

Pro Tip: Avoid overcooking by pulling the lobster off the grill exactly when it hits 140°F. The residual heat will continue to cook it slightly as you plate it. Overcooked lobster becomes rubbery instantly.

Frequently Asked Questions

How do I know if my lobster tail is bad?

Fresh lobster should smell like the ocean, not like ammonia or strong fishiness. If the meat is mushy or discolored (grey or yellow) before cooking, it should be discarded.

Can I grill frozen lobster tails?

You should not grill them while frozen. Thaw them in the refrigerator for 24 hours prior to cooking. If you are in a rush, seal them in a bag and submerge them in cold water for 30-60 minutes.

What is the white stuff that comes out of grilled lobster?

That substance is coagulated protein, similar to the white stuff on salmon. It is perfectly safe to eat, but if you see a lot of it, it may indicate you are cooking the lobster too fast or at too high of a temperature.