Grilled Cajun Garlic Butter Lobster Tails
These grilled Cajun Garlic Butter Lobster Tails are next-level good! We’re talkin’ tender, juicy lobster meat basted with a bold, buttery sauce that’s packed with garlic, Creole seasoning, brown sugar, red pepper flakes, and fresh herbs. Whether it’s a special occasion or you’re just grillin’ to impress, this dish is all flavor and all fire.
Servings: 4
Ingredients
- - 4 lobster tails 5–6 oz each
- - 2 tablespoons olive oil
- - Salt to taste
- - Cracked black pepper to taste
- - Lemon wedges for serving
- For the Cajun Garlic Butter Sauce:
- - 1 cup salted butter
- - 1/2 onion diced
- - 4 cloves garlic minced
- - 2 tablespoons Creole seasoning
- - 1/2 tablespoon onion powder
- - 1 tablespoon brown sugar
- - 1 teaspoon red pepper flakes adjust to taste
- - 1/2 cup chicken stock
- - 1 tablespoon lemon juice
- - 1 tablespoon fresh parsley chopped
Instructions
- Use kitchen shears to cut through the top shell of each lobster tail, from the open end to just before the tail fan.
- Gently pull the shell apart and lift the meat out, resting it on top of the shell. Rinse lightly under cool water and pat dry.
- Brush lobster meat with olive oil, then season with salt and cracked black pepper. Set aside.
- Preheat grill to medium-high heat (around 400°F). Clean and oil the grates.
- In a saucepan over medium heat, melt the butter. Add diced onion and sauté until translucent (3–4 minutes).
- Add garlic and cook for 1 minute more.
- Stir in Creole seasoning, onion powder, brown sugar, and red pepper flakes.
- Pour in chicken stock and bring to a light simmer. Add lemon juice and chopped parsley. Keep warm for basting.
- Place lobster tails on the grill meat side down for 4–5 minutes to sear and get char marks.
- Flip and cook shell side down for another 4–6 minutes, or until meat is opaque and firm.
- During the last few minutes of cooking, baste generously with Cajun garlic butter sauce.
- Remove from grill and place on a serving platter. Spoon extra sauce over the top.
- Garnish with lemon wedges and extra parsley. Serve hot with your favorite sides.