Lobster Tails


  • 2- 8 to 10 ounce cold water lobster tails, thawed

  • 2 tablespoons butter

  • salt and pepper (optional) to taste 


  • Thaw the lobster tails, preferably overnight in the refrigerator.

  • You can run them under cold water for a quick thaw.

  • Split the topside of the shell, about halfway through.

  • Pull the shell open and season with a little butter and a pinch of pepper in the split.

  • Double wrap the tail in aluminum foil like a baked potato. This will prevent the tail from curling and keep it moist.

  • *Broil a 10 to 12 oz. tail for about 4 minutes per side.

  • Remove the foil and finish the tail off straight on the grill or under the broiler for 2 to 3 minutes per side.

  • Check the middle of the tail to see if it’s done.

  • The meat should be white all the way through, but still moist.

  • It’s better to check for doneness early rather than overcook the tail.

  • Serve with melted butter and a lemon wedge.

    *Larger tails will take a little more time and smaller tails a little less.