Grilled Lobster with Herb Garlic Butter: 5 Easy Steps to Perfection
Table of Contents
How to Make Grilled Lobster with Herb Garlic Butter
Quick Overview
Grilled lobster with herb garlic butter turns a luxurious ingredient into an unexpectedly simple meal, offering incredible flavor with very little effort. What makes this preparation special is how the intense heat of the grill caramelizes the natural sugars in the lobster meat, creating delicious charred edges while the center remains tender and sweet. The herb garlic butter melts into every crevice, infusing the meat with richness and complementing the lobster’s natural brininess with aromatic herbs and the warmth of roasted garlic.
Unlike complicated seafood recipes that require precise timing or special equipment, this grilled lobster method is remarkably forgiving and straightforward. The entire process takes about 30 minutes from start to finish, including preparation time, making it perfect for both special occasions and elevated weeknight dinners when you want to treat yourself. The dramatic presentation of split lobster shells with perfectly grilled meat glistening with herb butter creates an impressive centerpiece that belies how easy it actually is to prepare.
Total preparation and cooking time: 30 minutes
Serves: 2 people (recipe can be easily doubled)
The Ingredients I Use to Bring My Grilled Lobster with Herb Garlic Butter to Life
For the Lobster:
- 2 live lobsters (1 ½ pounds each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the Herb Garlic Butter:
- 8 tablespoons (1 stick) of unsalted butter, softened at room temperature.
- 4 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh tarragon, finely chopped (optional, but adds wonderful anise notes)
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For Serving:
- Lemon wedges
- Additional fresh herbs for garnish
Step-by-Step Instructions
Step 1: Prepare the Herb Garlic Butter
Begin by making the herb garlic butter, ideally at least 30 minutes before you plan to grill so the flavors have time to meld. In a medium bowl, combine the softened butter, minced garlic, chopped parsley, chives, tarragon (if using), lemon zest, lemon juice, red pepper flakes (if using), salt, and black pepper.
Use a fork to thoroughly mix all ingredients until well combined and smooth. The butter should be soft and easy to mix, but not melted. Transfer the compound butter onto a sheet of parchment paper or plastic wrap and form it into a log shape. Roll it up, twist the ends to seal, and refrigerate for at least 20 minutes to firm up slightly. This will make it easier to slice later, though you’ll want it to remain spreadable for the lobster.
Step 2: Prepare the Lobsters
Fill a large pot about three-quarters full with water, enough to fully submerge the lobsters, and bring it to a rolling boil. Generously salt the water until it tastes like seawater. This first boil partially cooks the lobsters, making them easier to handle and split.
Carefully lower the live lobsters headfirst into the boiling water. Cover the pot and parboil them for exactly 3 minutes – no longer, as we’ll finish them on the grill. This step simply makes them easier to handle and helps ensure even cooking.
Using tongs, immediately transfer the lobsters to a large bowl of ice water to stop the cooking process. Let them cool for about 2 minutes, until they’re cool enough to handle comfortably.
After the lobster has cooled, place it belly-side down on a cutting board. Using a sharp chef’s knife, insert the tip just behind the eyes and press down firmly to cut through the head. Continue slicing through the body and down to the tail. Rotate the lobster and slice through the tail in the same way. Open the lobster like a book to reveal the meat. Repeat the process with the second lobster.
Remove and discard the small stomach sac located near the head and the dark intestinal vein that runs down the tail. You may also remove the green tomalley (liver) and any coral roe (if present), though some consider these delicacies. Crack the claws slightly using the back of your knife or a lobster cracker to help them cook evenly.
Step 3: Prepare the Grill
Preheat your grill to medium-high heat (approximately 400-450°F). If using a charcoal grill, create a two-zone fire with coals piled on one side, giving you a hot side and a cooler side. Thoroughly clean and oil the grill grates to keep the lobster from sticking.
While the grill is heating, take the herb garlic butter from the refrigerator so it can soften slightly. Slice it into medallions or simply have it ready to spread.
Step 4: Season and Grill the Lobsters
Brush the exposed lobster meat with olive oil and season lightly with salt and pepper. Take about half of your herb garlic butter and spread it generously onto the lobster meat, reserving the rest for serving.
Place the lobsters on the grill, shell side down, with the tail meat facing the hotter part of the grill and the claw area slightly away from the most intense heat. Close the lid and grill for about 5-7 minutes, depending on the size of your lobsters. The shells will turn a vibrant red, and the meat will become opaque and firm when fully cooked. The internal temperature should register between 140–145°F.
If the shells start to char too much before the meat is done, move them to a cooler part of the grill and continue cooking with the lid closed. Alternatively, you can shield the shells with small pieces of aluminum foil.
Step 5: Serve with Additional Herb Butter
Carefully transfer the grilled lobsters to a serving platter. Immediately top each lobster with additional herb garlic butter, allowing it to melt into the hot meat. Garnish with additional fresh herbs and serve with lemon wedges for squeezing over the top.
Provide small forks, lobster picks, and crackers for getting all the delicious meat from the shells. Don’t forget finger bowls with warm water and lemon slices for cleaning fingers between bites – enjoying lobster should be a hands-on experience!
What to Serve Grilled Lobster with Herb Garlic Butter With
Grilled lobster deserves equally impressive but not overpowering side dishes. Here are some perfect pairings:
- Grilled Corn on the Cob: Simple, sweet, and summertime perfect. Brush with a little of the same herb butter for cohesion across the meal.
- Crisp Green Salad: A light arugula salad with lemon vinaigrette adds peppery freshness that cuts through the richness of the lobster.
- Crusty Bread: Essential for soaking up every drop of that precious herb garlic butter. Consider grilling thick slices of sourdough alongside the lobster.
- Roasted Fingerling Potatoes: Crisp on the outside, creamy inside, and ideal for catching any runaway butter.
- Simple Risotto: A basic Parmesan risotto provides a creamy canvas that complements without competing with your lobster.
- Wine Pairings: A crisp, unoaked Chardonnay or Sauvignon Blanc works beautifully, as does a glass of Champagne or dry Prosecco for special occasions.
Top Tips for Perfecting Grilled Lobster with Herb Garlic Butter
- Selecting Lobsters: Look for lively specimens that curl their tails when picked up – this indicates freshness. For grilling, slightly larger lobsters (1½-2 pounds) work better than smaller ones, which can dry out quickly.
- Parboiling Time Matters: The initial 3-minute parboil is critical – too short and the lobster will be difficult to cut cleanly; too long and the meat will be overcooked by the time it comes off the grill. Set a timer for precision.
- Butter Temperature Control: Remove your herb butter from the refrigerator about 15 minutes before grilling. It should be soft enough to spread easily on the lobster meat but not completely melted or runny.
- Shell Protection: If you notice the shells charring too quickly, shield them with small pieces of aluminum foil while allowing the meat to continue cooking. This preserves the presentation while preventing bitter burnt flavors.
- Fresh Herbs Make a Difference: While dried herbs can work in a pinch, fresh herbs provide brightness and aromatic qualities that truly elevate this dish. If you must substitute, use 1/3 the amount of dried herbs.
- Lobster Doneness Test: Perfectly cooked lobster meat should be opaque, firm to the touch, and pull away easily from the shell. If you have an instant-read thermometer, the internal temperature should reach 140-145°F.
- Herb Butter Variations: Feel free to customize your herb butter with different herb combinations – dill, basil, or cilantro can create interesting flavor profiles. For a luxury upgrade, add a tablespoon of cognac or white wine to the butter.
- Make-Ahead Strategy: You can prepare the herb garlic butter up to three days in advance and keep it refrigerated. You can even freeze it for up to a month – just slice medallions from the frozen log right before using.
Storing and Reheating Tips
While grilled lobster with herb garlic butter is best enjoyed immediately after cooking, life happens, and sometimes you need to store leftovers. Here’s how to do it properly:
Refrigerating Leftovers: If you have leftover cooked lobster, remove the meat completely from the shells. Store the meat in an airtight container with a small amount of the herb butter on top to keep it moist. Refrigerate for no more than 1-2 days.The shells can be set aside and saved for making seafood stock.
Freezing (Not Recommended): Freezing cooked lobster significantly alters its texture and is generally not recommended. The meat becomes tough and watery when thawed. However, you can freeze unused herb butter for up to 3 months, tightly wrapped.
Reheating Options:
- Gentle Stovetop Method (Preferred): Place the leftover lobster meat in a skillet with a tablespoon of water or white wine and a pat of herb butter. Cover and warm over low heat for just 1-2 minutes until warmed through but not cooking further. The steam helps prevent the lobster from drying out.
- Butter Bath: For a luxurious approach, warm some herb butter in a small saucepan over low heat, then gently place the cold lobster meat in the warm butter just long enough to heat through, about 2 minutes.
- Avoid Microwaving: Microwaving is not recommended as it tends to make lobster meat tough and rubbery. If you must, use very low power (30%) and short intervals.
Creative Leftover Ideas:
If you have leftover lobster meat that might not be quite as spectacular on its own the second day, consider these alternatives:
- Chop it and fold into scrambled eggs for an incredible breakfast
- Add to a creamy pasta sauce with the remaining herb butter
- Create lobster salad sandwiches with light mayo, lemon, and celery
Herb Butter Storage: The unused herb garlic butter can be refrigerated for up to 1 week or frozen for up to 3 months. It’s delicious on steak, fish, vegetables, or simply spread on warm bread.
Remember, the best way to enjoy grilled lobster is fresh off the grill, so try to prepare only what you anticipate eating in one sitting. However, with these storage and repurposing tips, you can still enjoy the luxury of lobster even if you have more than you can finish in one meal.
