Grilled Lobster Tails with anchovies

Lunch / Dinner

Grilled Lobster Tails with anchovies

Lobster is often considered indulgent fare, but it becomes more doable for two. The dry-heat method of grilling intensifies lobster’s natural sweetness. A slather of the umami-ish anchovy butter lends balance — so easy and so good.


2 servings

Total Time

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Test Kitchen Tip

When selecting lobster tails, choose those that are free from large cracks and breaks. And avoid those encased in thick chunks of ice (since they’re often sold by weight).


Preheat grill to medium-high (350–400°). Brush grill grates with oil.

Melt butter in a microwave-safe bowl in the microwave; cool.

Pulse 4 anchovies, tarragon, garlic, salt, and zest in a mini food processor until a paste forms. Stir paste into cooled butter until combined.

Cut the back of the shell (not the meat) up to the tail fan. Pull top of shell apart and lift meat out, leaving it still connected at fan. Thread two wooden skewers through meat of each tail.

Grill tails, cut sides up, 5 minutes; spread anchovy butter among middle crevices of all four tails. Cook tails until lobster meat is opaque, 5 minutes more.

Top each tail with a rolled anchovy.


Using sharp kitchen shears is a safe and effective way to cut through the tough lobster shells.


For easier eating, before grilling, loosen the lobster meat with your fingers, but don’t completely remove it from the shells.


Lobster tails curl naturally while cooking. Run a couple of small skewers through the meat. This helps keep it flat while grilling.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 391

% Daily Value*

Total Fat 20g 30%

Saturated Fat 11g 55%

Cholesterol 406mg 135%

Sodium 2428mg 101%

Carbs 1g 0%

Protein 49g

*Percent Daily Values are based on a 2,000 calorie diet.

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