New York Grilled Lobster Tail with Drawn Butter

Introduction

Bring a taste of New York’s legendary seafood scene to your backyard with this luxurious grilled lobster tail recipe, made to perfection on the Arteflame grill. There’s something undeniably special about grilling lobster tail over an open flame—the rich garlic butter sear, the smoky essence of hardwood, and the juicy, tender meat locked in by intense center-heat grilling. With the Arteflame’s versatile flat top cook surface and blazing hot center grill grate, this dish becomes a restaurant-quality showstopper made entirely in your outdoor kitchen.

Ingredients

• 4 lobster tails (5-6 oz each), shell-on
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, finely minced
• 1 tablespoon lemon juice
• Zest of one lemon
• 1 tablespoon chopped fresh parsley
• Pinch of sea salt
• Pinch of freshly ground black pepper
• Lemon wedges, for serving

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Get the Arteflame Grill Ready for Grilling

1. Pour a bit of vegetable oil over three paper napkins and place them in the center of your Arteflame grill.
2. Stack your firewood on top of the soaked napkins.
3. Light the napkins and let the grill heat up. It'll be ready to cook in about 20 minutes.

Step 2: Prepare the Lobster Tails

1. Using kitchen scissors, cut down the top of each lobster shell lengthwise.
2. Gently loosen the meat from the shell and pull it upward, resting it above the shell but still attached at the base—that’s the classic presentation.

Step 3: Make the Garlic Butter

1. In a small bowl, mix the melted butter, minced garlic, lemon juice, lemon zest, salt, pepper, and chopped parsley.
2. Brush half of the garlic butter generously over the exposed lobster meat.

Step 4: Grill the Lobster Tails

1. Place the lobster tails shell-side down on the outer flat top griddle of the Arteflame. The hotter zone near the center is perfect for initial searing if desired.
2. Cook for 6-8 minutes, basting occasionally with additional garlic butter.
3. For extra flavor, briefly sear the meat side toward the center grill grate for 1 minute to lock in juices.
4. Remove the lobster tails when the internal temperature reaches 130°F, as they will continue cooking after being removed from the grill. Final temp should be 145°F.

Step 5: Serve and Enjoy

1. Drizzle reserved melted garlic butter over the lobster tails just before serving.
2. Garnish with parsley and serve with lemon wedges.

Tips

• Use butter instead of oil for grilling for deeper flavor.
• Be careful not to overcook lobster; remove it at 130°F and let carry-over cooking finish the job.
• The Arteflame’s outer ring is the perfect surface to grill your sides simultaneously—add asparagus or corn for simple, flavorful pairings.
• Try brushing lobster tails with compound butter (add chili flakes, smoked paprika, or herbs) for extra dimension.
• Since the butter contains no water, it won't flare up on the solid cooktop. You’ll get rich seared flavor without burning.

Variations

1. Cajun Spiced Lobster: Add Cajun seasoning to the garlic butter for a fiery Southern twist.
2. Asian-Inspired Lobster: Mix grated ginger and a splash of soy sauce into the butter for a delicious umami flavor.
3. Garlic Parmesan Lobster: Add 2 tablespoons grated Parmesan to the garlic butter and top the meat just before finishing the last minute of grilling.
4. Smoked Lobster Tail: Cook the tails lower on the outer ring with a wood chip packet placed near the fire source for subtle smokiness.
5. Herb-Infused Lemon Butter Lobster: Add thyme, rosemary, and oregano to the melted butter with a dash of lemon juice for Mediterranean flair.

Best Pairings

• Grilled asparagus with garlic butter (grilled on the flat cooktop)
• Charred lemon butter corn on the cob
• Crusty toasted sourdough bread with herb butter
• Crisp Chardonnay or dry Riesling
• Grilled pineapple slices with a honey-citrus glaze

Conclusion

Grilling lobster tail on the Arteflame isn’t just easy—it’s a gourmet experience right from your backyard. By combining New York seafood style with open-fire grilling, you bring restaurant quality to your patio without ever needing a lid or a pan. The even sear, intense heat, and buttery finish make this a meal to remember every time.