Rhode Island Grilled Lobster Tail with Garlic Butter

Introduction

If you're looking for the ultimate seafood indulgence, then this Rhode Island-style Grilled Lobster Tail with Garlic Butter is the perfect recipe. With fresh lobster tails, sizzling garlic-herb butter, and perfectly charred edges, this dish captures the flavor of coastal Rhode Island—all cooked on the iconic Arteflame grill. The high-powered sear of the center grill grate locks in moisture, while the large griddle top caramelizes every bite to mouthwatering perfection. Best of all? No pots, no pans—just flame, butter, and flavor.

Ingredients

• 4 lobster tails, thawed and shell split
• 8 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• Salt, to taste
• Black pepper, to taste
• 1 lemon, cut into wedges
• 1 teaspoon smoked paprika (optional for a deeper flavor)

Instructions

Step 1: Fire Up the Arteflame Grill

1. To light your Arteflame grill, soak three paper napkins in vegetable oil.
2. Place the soaked napkins inside the grill, then stack firewood over them.
3. Light the napkins and let the fire grow. In about 20 minutes, your Arteflame grill will be ready for grilling.

Step 2: Prepare Garlic Butter

1. In a small heat-safe bowl, add unsalted butter, minced garlic, chopped parsley, chives, salt, pepper, and smoked paprika.
2. Place the bowl on the outer edge of the grill’s flat cooktop to slowly melt the butter and allow the flavors to infuse together.

Step 3: Sear the Lobster Tails

1. Brush the lobster meat with some of the garlic butter.
2. Place the lobster tails, shell side down, directly on the center grill grate over high heat (~1,000°F) for a fast sear of about 2-3 minutes to lock in juices.

Step 4: Finish Cooking on the Flat Top

1. Move the seared lobster tails to the flat griddle cooktop, closer to the center for higher heat or farther out for a gentler finish.
2. Baste generously with more garlic butter.
3. Cook 4–6 more minutes until the internal temperature reaches 135°F (remove at 125°F, as carryover cooking will bring it to temp).

Step 5: Serve

1. Remove the lobster tails from the grill and let them rest for 2–3 minutes.
2. Squeeze fresh lemon over the top and serve with additional melted garlic butter on the side.

Tips

• Removing the lobster when it's 15°F below desired internal temperature ensures the meat finishes cooking perfectly without drying out.
• Use real butter for richer flavor and better caramelization on the griddle.
• Use the hotter inner edge of the flat top to adjust cooking speed to your preference.
• Make sure to split the lobster shell cleanly down the middle to help it cook evenly and look beautiful when serving.
• Let the garlic butter slowly melt on the outer edge while grilling—it’ll taste amazing and reduce ladle mess.

Variations

1. Spicy Cajun Lobster: Add 1 tsp Cajun seasoning to the garlic butter for a kick of heat.
2. Garlic Parmesan Lobster: Stir in 2 tablespoons grated Parmesan to the garlic butter before basting.
3. Citrus Herb Lobster: Add lemon zest and 1 tsp thyme for a refreshing twist.
4. Smoky Chipotle Lobster: Mix chipotle powder into the butter and a squeeze of lime juice for bold flavor.
5. Italian Style Lobster: Use basil, oregano, and cherry tomatoes grilled on the flat top as a side topper.

Conclusion

This Rhode Island Grilled Lobster Tail with Garlic Butter recipe takes full advantage of the Arteflame grill’s power and versatility. With high-temp searing at the center grate and controlled finishing on the flat top, you get lobster that's sweet, tender, and bursting with buttery herb flavor. Cooking outdoors has never felt—or tasted—so luxurious.

Best pairings

• Grilled sweetcorn with garlic butter and paprika
• Lemon herb asparagus spears grilled on the flat top
• A crisp Sauvignon Blanc or Chardonnay
• Buttery grilled bread slices for soaking up leftover garlic butter