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Lunch / Dinner

Grilled Lobster Tails with Cilantro-Mint Butter

Grilling is a great way to cook lobster. This dry-heat method intensifies lobster’s natural sweetness while adding a little smokiness. After grilling the tails, slather on the herb-lime butter for just the right amount of freshness.


2 servings

Total Time

30 minutes

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Test Kitchen Tip

Cold water tails tend to be sweeter and firmer than those from warm water. Warm water tails are still good, but if given a choice, opt for cold water ones.


Preheat grill to medium-high. Brush grill grate with oil.

For the butter, combine butter, cilantro, mint, salt, pepper, and zest in a bowl; reserve half for the Grilled Corn.

For the lobster, split tails in half lengthwise, discard vein if present, and gently loosen flesh from shell (but don’t remove it). Pat tails dry; season flesh with salt and pepper.

Grill tails, covered, flesh sides down, until slightly charred, about 3 minutes. Flip tails over; grill, covered, until cooked through and shells turn red, about 4 minutes more. Grill lime halves, cut sides down, until charred, about 4 minutes.

Spread butter on flesh side of tails while still warm; serve with grilled limes.


Reserve half of the herb butter for the side dish, right. Brush the other half on the grilled tails, while warm.


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

Nutritional Facts

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