With zesty warm garlic herb butter for dipping, these grilled lobster tails make the perfect celebration dinner.


Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves: 4



4 lobster tails

3/4 tsp each salt and pepper, divided

4 ears corn, silk and husks removed

1/2 cup butter, melted

2 tbsp finely chopped fresh parsley

2 tbsp finely chopped fresh chives

3 cloves garlic, minced

1 tsp lemon zest

Pinch red pepper flakes

4 lobster rolls, split



  1. Pat lobster tails dry with paper towel. One at a time, butterfly lobster tails using sharp kitchen scissors. Starting at the open end of the tail, cut a lengthwise slit through the center of the shell, stopping just before the tail fins. Carefully spread shell open at the slit to reveal meat, slightly pulling meat out.
  2. Add 1 cup water to drip tray on Kenyon Grill; preheat grill to high heat. Season butterflied lobster tails with 1/2 tsp each salt and pepper.
  3. Place lobsters cut side down on preheated grill. Cover and cook for 4 to 5 minutes per side or until shells are bright red and meat is opaque and cooked through.
  4. Meanwhile, grill corn for 12 to 15 minutes or until well marked and tender.
  5. Stir together melted butter, parsley, chives, garlic, lemon zest, remaining salt and pepper, and red pepper flakes. Brush lobster tails with half of the garlic herb butter.
  6. Serve lobster tails with grilled corn, lobster roll buns and remaining warm garlic herb butter for dipping.



Tip: For easy preparation, ask your fishmonger to butterfly the lobster tails for you.






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