Authentic Hawaiian Grilled Lobster Tail Recipe for Arteflame Grills

Transport your backyard barbecue straight to the sandy shores of Maui with this exquisite Hawaiian Grilled Lobster Tail recipe. There is something truly magical about the combination of sweet, tropical pineapple and savory soy fusing with the natural richness of fresh lobster. When cooked on an Arteflame grill, this dish transcends the ordinary; the wood-fired sear locks in moisture while adding a subtle smokey whisper that charcoal or gas simply cannot replicate. This recipe captures the essence of island dining—relaxed, flavorful, and incredibly fresh.

Using the flat cooktop of the Arteflame allows for precise temperature control, ensuring the delicate lobster meat cooks evenly without becoming rubbery. The sugars in the pineapple-soy glaze caramelize beautifully on the searing surface, creating a sticky, savory crust that contrasts perfectly with the tender meat inside. Whether you are hosting a summer luau or a romantic dinner under the stars, this dish delivers high-impact flavor with surprisingly minimal effort, making you look like a seasoned pitmaster.

Ingredients

The Lobster

• 4 Lobster tails (fresh or thawed, approximately 6 oz each)
• 2 tbsp Avocado oil or grapeseed oil (for oiling the grill grate)
• Salt and freshly ground black pepper to taste
• Lemon wedges (for serving)

The Hawaiian Glaze

• 1/2 cup Unsalted butter, melted
• 1/2 cup Pineapple juice (freshly squeezed is preferred)
• 2 tbsp Soy sauce (or Tamari for gluten-free)
• 1 tbsp Brown sugar, packed
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Fresh lime juice
• 1 tbsp Sriracha (optional, for a kick)
• 2 tbsp Fresh cilantro or green onions, finely chopped (for garnish)

Instructions

Step 1: Prepare the Lobster Tails

1. Using sharp kitchen shears, cut down the center of the top of the lobster shell, stopping just before the tail fan. Be careful not to cut into the meat deeply.
2. Gently pry the shell open with your fingers to separate it from the meat.
3. Lift the meat up and out of the shell, letting it rest on top of the shell (piggyback style). This exposes the meat for the grill while keeping the shell as a presentation base.
4. Make a shallow slit along the top of the meat to remove the vein if visible.
5. Pat the meat dry with paper towels. This is crucial for getting a good sear on the Arteflame cooktop.

Step 2: Create the Hawaiian Glaze

1. In a small bowl, whisk together the melted butter, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, and Sriracha (if using).
2. Whisk until the sugar has completely dissolved.
3. Separate about 1/3 of the mixture into a small ramekin to use as a dipping sauce at the table. Reserve the rest for basting on the grill.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (oak or hickory works well with seafood).
2. Allow the grill to heat up for about 15-20 minutes. You want the cooktop to be hot enough to sear, but not so hot that it instantly burns the sugary glaze.
3. Wipe the flat cooktop with avocado oil to season the surface and prevent sticking.

Step 4: Grill the Lobster

1. Brush the lobster meat generously with the Hawaiian glaze.
2. Place the lobster tails meat-side down directly on the flat steel cooktop. Aim for a medium-heat zone (not directly next to the fire, but not on the far edge).
3. Sear the meat for about 2-3 minutes until it develops a beautiful golden-brown crust.
4. Flip the tails over so they are shell-side down on the cooktop.
5. Baste the meat again generously with the glaze.

Step 5: Finish and Serve

1. Cover the tails with a basting dome (if available) or let them cook open-faced for another 3-5 minutes.
2. The lobster is done when the meat turns opaque and firm to the touch, reaching an internal temperature of 135°F to 140°F.
3. Remove from the grill immediately to prevent overcooking.
4. Garnish with chopped cilantro or green onions and serve with the reserved dipping sauce and lemon wedges.

Tips

Cooking lobster on the Arteflame cooktop requires attention to detail to ensure perfection. The most critical tip is to avoid overcooking; lobster meat can go from tender to tough in a matter of seconds. Keep a close eye on the color of the meat—once it transitions from translucent to opaque white, it is ready to come off the heat. If you are using a basting dome, check the lobster frequently, as the dome traps heat and speeds up the cooking process significantly.

Regarding the glaze, the sugar content from the pineapple juice and brown sugar tends to caramelize quickly. When you place the lobster meat-side down, ensure you are not placing it on the absolute hottest part of the grill to avoid charring the garlic and sugar into bitterness. Use the various heat zones of the Arteflame to your advantage: sear on the hotter inner ring, then move the tails to the cooler outer ring to finish cooking shell-side down while the butter poaches the meat from within.

Variations

While the classic Hawaiian flavor profile is a crowd-pleaser, you can easily adapt this recipe to suit different palates or dietary needs. The versatility of the Arteflame allows you to experiment with different flavor infusions without changing your cooking technique. Here are a few ways to mix things up:

• Spicy Pele Version: Increase the Sriracha to 1 tablespoon and add a pinch of red pepper flakes and a dash of cayenne to the glaze for a fiery kick that mimics the island's volcanic roots.
• Coconut Cream Glaze: Swap half of the butter for thick coconut cream. This creates a richer, curried-style tropical flavor that pairs exceptionally well with jasmine rice.
• Herb-Infused: For a fresher, less sweet approach, reduce the pineapple juice and replace it with lemon zest and fresh chopped basil and mint.
• Honey-Garlic Twist: Substitute the brown sugar with local honey and double the garlic for a stickier, savory-sweet profile that creates an incredible crust.

Best pairings

To create a complete Hawaiian feast, pair your grilled lobster tails with sides that complement the sweet and savory notes of the glaze. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the main course. The flavors of the wood fire tie the entire meal together seamlessly.

• Grilled Pineapple Rings: Toss pineapple slices in cinnamon and brown sugar and sear them on the Arteflame until caramelized.
• Coconut Rice: Fluffy jasmine rice cooked with coconut milk provides a neutral, creamy base to soak up the extra lobster glaze.
• Hawaiian Macaroni Salad: A cool, creamy scoop of traditional mac salad offers a perfect textural contrast to the hot, grilled seafood.
• Grilled Asparagus or Broccolini: Lightly seasoned with lemon and olive oil, these green veggies cut through the richness of the butter sauce.
• Mai Tai Cocktail: Nothing says Hawaii like a rum-based Mai Tai with fresh lime and orgeat syrup.

Conclusion

Mastering this Hawaiian Grilled Lobster Tail recipe on your Arteflame grill is more than just cooking a meal; it is about curating an experience. The combination of wood-fired flavor, fresh seafood, and tropical sweetness brings a festive, vacation-like atmosphere to your own patio. It is a dish that looks incredibly impressive but is surprisingly forgiving to cook, thanks to the even heat distribution of the plancha-style cooktop.

Whether you stick to the traditional recipe or try one of the spicy variations, the result is guaranteed to be a conversation starter. So, gather your friends, pour some drinks, and let the sizzle of the grill set the tone for an unforgettable evening. There is no need to book a flight to Honolulu when you can bring the Aloha spirit right to your dinner table.