Grilled Lobster Tails with Herbed Butter and Baby Potatoes

Simple and succulent, the flavor of the lobster shines through all on its own, with little more than a bit of butter to enrich it.  Serve with baby potatoes, grilled corn on the cob, a garden salad and a cold glass of beer.

Grilled Lobster Tails with Herbed Butter and Baby Potatoes Recipe | Foodal.com

Made on the barbecue grill, this is a summer classic that you and your family will never tire of.

Why not start grilling season off right by serving this delectable dish at your Victoria Day or Memorial Day barbecue?

The compound butter can be premade the same day, but the fresh herbs won’t last in the fridge for more than a day or so. To prep a big batch, it’s better to make this ahead and freeze it. Allow approximately 1 heaping tablespoon of herbed butter per person.

Want to know more about cooking these delectable crustaceans? Check out our definitive guide to buying and cooking lobster.

Grilled Lobster Tails with Herbed Butter and Baby Potatoes | Foodal.com
Grilled Lobster Tails with Herbed Butter and Baby Potatoes
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 10 - 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 - 15 minutes
Cook Time
20 minutes
Grilled Lobster Tails with Herbed Butter and Baby Potatoes | Foodal.com
Grilled Lobster Tails with Herbed Butter and Baby Potatoes
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 10 - 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 - 15 minutes
Cook Time
20 minutes
Ingredients
Basic Ingredients
  • 2 lobster tails approximately 8 ounces each
  • 12 new baby potatoes washed and cut into ¼” thick slices
  • 1/2 sweet onion sliced finely
  • sea salt
  • fresh ground pepper
  • 1 tablespoon olive oil
  • Herbed butter see below
  • Tin foil
  • Cooking spray
Herbed Butter*
  • 8 tablespoons butter
  • 1 tablespoon fresh tarragon minced
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon fresh chives minced
  • 1 clove garlic minced
  • sea salt
  • fresh ground pepper
  • Wax paper
Servings: people
Units:
Instructions
  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.

LobsterAnywhere.com

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About Lorna Kring

Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.

19 thoughts on “Grilled Lobster Tails with Herbed Butter and Baby Potatoes”

  1. This dish look so awesome. It looks so refreshing and lite. Thank you for posting this dish I will be trying this in the near future with my husband. I’m sure he’ll love it. What wine would you recommend with this dish?

    Thanks again,
    Eileen100

    • Thanks Eileen100, it is a very light and satisfying meal – perfect for a summer. And here’s my response in another lobster post about wine pairings. To accompany the lobster: Chardonnay for its citrus overtones, the hint of spiciness in Gewurztraminer works well, as does the simplicity of a Pinot Grigio. As for beers, a crisp pilsner, pale ale or witbier all work well with lobster. Enjoy your lobster!

  2. Woah, only that picture made my mouth water, not to mention the name of it! I’ve honestly never tried this version of grilled lobster tails considering that I’m a lobster fan, for life! 🙂

  3. I love the idea of the fresh herbed butter, and want to try making it. There’s nothing better with lobster than butter, and I would imagine the herbs would improve the taste even more. Those potatoes look delectable. I’ve only grilled sliced potatoes a few times, and never thought to add onions in with them, so I’ll have to try this. I’ve also never thought of grilling lobster, and now that it’s grilling season, I’ll be trying this recipe out soon.

    • I think you’ll enjoy it Diane, it’s so easy to make. And the grilled potatoes with herbed butter make a great pairing with the lobster… try adding garden fresh baby carrots too when they’re available, delicious!

  4. Oh, wow. This sounds really great. I haven’t had lobster on the grill, but I would certainly give it a try. This sounds like a fairly simple way to make it as well.

    I just recently learned about how to “piggyback” lobster tails and was so proud of the broiled ones I made for Valentine’s Day. I’m a bit of a newbie when it comes to preparing this delicacy, so thanks for the recipe and tips. I’ll look like an old pro when I pull this one off.

    • If you can piggyback a lobster tail, grilling’s going to be a breeze Zyni. Very simple and straightforward, and sure to impress!

  5. Looks great. I am going to say that this is will taste excellent. I like how it is served open. This is important because lobster can be too much work to eat. Really good ingredients overall. I would have kept it more simple but I like this.

    • It’s certainly a winner in my books Nikole. And this recipe really is an easy way to make mouth-watering lobster – hope you enjoy it!

  6. I’ve always wondered what lobster tastes like. Is it anywhere between like shrimp and crab? It isn’t sold where I’m from. Crabs, prawns and squid are commonly available at the nearby wet market but sadly, there are no types of shellfish or crustaceans from the Atlantic readily available. Perhaps I can spin it a little and use other seafood with this recipe since it is not easily obtainable here in the Philippines?

  7. My family members are seafood lovers and they would truly love this recipe. I myself would love this if only I didn’t develop allergies for crustaceans. Apparently, late onset allergy can happen. As a child and teenager, my family always have seafood in our food menu. From time to time, we did get to enjoy lobster dishes when eating out at restaurants. Up until now, I could still remember how good they taste whether they are grilled, cooked with special sauces. Once in a while, if they prepare a dish like this at home or order a similar dish in the restaurant, I would try eating a little bit. Unfortunately, almost immediately my tongue begins to itch, and I stop getting another bite for fear of another allergic attack.

  8. Well where I live we do not get to enjoy lobster all that much, and not nearly as much as I would like to, but I do make it a point to get it at least a couple of times a year just because it is one of my favorites. I will say that I have never grilled them, in all my years. I am pretty sure I have had them grilled at a restaurant before, but never done it myself, which is interesting. I think that I might have to try this next time, and it is certainly a way to spice things up a little bit. Thanks for sharing this.

  9. This is actually pretty close to my answer of what my last meal would be when people ask me that. I am not sure many people have asked me that, but that is what immediately came to mind. I love lobster, but it is just so expensive here. This really looks like quite a treat though, so thanks.

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