Grilled Lobster Tails with Herbed Butter and Baby Potatoes
Servings Prep Time
2people 10 – 15minutes
Cook Time
Servings Prep Time
2people 10 – 15minutes
Cook Time
Basic Ingredients
  • 2 lobster tailsapproximately 8 ounces each
  • 12 new baby potatoeswashed and cut into ¼” thick slices
  • 1/2 sweet onionsliced finely
  • sea salt
  • fresh ground pepper
  • 1tablespoon olive oil
  • Herbed buttersee below
  • Tin foil
  • Cooking spray
Herbed Butter*
  • 8tablespoons butter
  • 1tablespoon fresh tarragonminced
  • 1tablespoon fresh parsleyminced
  • 1tablespoon fresh chivesminced
  • 1 clove garlicminced
  • sea salt
  • fresh ground pepper
  • Wax paper
  1. Cream the butter with the minced tarragon, parsley, chives and garlic. Season with sea salt and fresh ground pepper.
  2. On a sheet of waxed paper, form the butter into a log and roll up tightly. Fold the end flaps over to seal the butter.
  3. Freeze. When set, slice off 1” pieces as needed and reseal the end.
  4. Preheat the grill to medium high, 350 – 400 degrees F.
  5. Spray a large sheet of tin foil with cooking oil. Spread the potatoes evenly on the foil, leaving enough room to pull up the four corners for wrapping. Add another layer of potatoes if needed, then top with a layer of onion.
  6. Season with salt and pepper and break a 1” piece of herbed butter into quarters, placing equally over the top.
  7. Fold up the four corners of the foil to meet in the middle, and pat down the foil. Take another sheet of foil, a little smaller than the first and wrap over the top of your package, tucking in the edges underneath to seal.
  8. Put your potato package on the grill and cook for 10 minutes before adding the lobster, as the potatoes will need 20 minutes total cooking time.
  9. Take the lobster tails and slice right down the center, lengthwise. Brush each tail, meat and shell, with olive oil. Season with salt and pepper.
  10. Grill lobsters, meat side down for five minutes.
  11. Turn the lobsters and add a pat of herbed butter to each, spreading it over the meat. Grill for another two – five minutes or until the meat is white and opaque and the shell is bright red.
  12. Remove the potatoes from the grill and transfer to a serving dish.
  13. Transfer the tails to serving plates and garnish with lemon wedges, a sprig of parsley and more herbed butter on the side.
Recipe Notes

* The herbed butter can be prepared ahead of time and frozen. But, it doesn’t need to be frozen to use if you’re making it at the same time as grilling the lobster.