Grilled Lobster Tails with Garlic Butter
Sweet lobster tails split and grilled under a blanket of lemony garlic butter. Restaurant food in 20 minutes.
- Time20 min
- LevelEasy
- Costabout £13.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 425kcal
- 6.9gcarbs
- 2.5gof which sugars
- 27.6gfat
- 15.9gsaturates
- 39gprotein
- 1gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to its highest setting and put the rack about 10 cm from the heat.
- 2
Lay a tail shell side up. With kitchen scissors, snip along the top of the shell from the open end to the tail fan, without cutting through the underside. Gently pull the meat up and rest it on top of the shell.
- 3
Melt the butter with the garlic, paprika, lemon zest and the juice of 1 wedge for 2 minutes over a low heat. Do not let the garlic brown.
2 min - 4
Lay the tails on a baking tray and brush generously with the butter.
- 5
Grill for 8 to 10 minutes, brushing with more butter halfway, until the meat is opaque white, firm and just springy and the shells are bright red.
9 min - 6
Scatter with parsley and pepper, pour over the last of the butter and serve with the remaining lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
