Grilled Cajun Garlic Butter Lobster Tails are buttery and savory and they make a normal night at home seem so fancy! To elevate your next dinner party be sure to include these in your plans!
Lobster is becoming one of my favorite dinners on special nights. The best lobster tail recipe ever is just as great as this one and makes it just as fun to celebrate!
Grilled Cajun Garlic Butter Lobster Tails
For years I have thought of lobster tail as a special occasion only meal. It just seems so fancy! Maybe that’s because where I am from it is so rare to see it on a menu. Not living by the ocean makes this meal so unique to me! So, when I got a hold of some lobster tails I was over the moon excited to try this recipe!
I was not let down one bit! The grilled lobster turned to be as insanely delicious as I thought it would be! It felt like it melted in my mouth! The spices were so perfect with the grilled meat and gave it just enough kick without taking away from the amazing flavors the lobster meat had on its own! I enjoyed this meal so much and it took an ordinary night at home and made it feel like something special. We all enjoyed it so much and will definitely be making this again soon!
Grilled Lobster Tail Ingredients:
The good news about this lobster recipe is that there is a good chance you already have almost all of the ingredients! Butter, oil, garlic and seasonings are pretty much staples in most kitchens. So, that will give you time to find great fresh lobster tails. It is important that you spend the money and take the time to choose a great lobster tail. You really do get what you pay for with this and since it is the star of the show it is worth the extra effort.
- Lobster tails: Select a lobster that feels heavy for its size and if choosing from live lobster pick one that has no algae on its shell.
- Butter: Salted or unsalted are both good, just adjust the amount of salt you add in accordingly.
- Olive oil: Use a high quality olive oil or extra virgin olive oil because it will taste better in the marinade.
- Garlic Cloves: Minced garlic gives a rich flavor to the lobster meat.
- Salt and Pepper: To taste.
- Cajun Seasoning: Adds great spice!
How to Grill the Best Lobster Tails:
As you know I have recently discovered a love of grilling. So, now I am expanding my horizons and trying lobster on the grill! It actually was so much easier than I thought it would be! Once the lobster is butterflied, just whisk a quick sauce and head to your grill. Allow it to cook on each side and marinate as it cooks and you will have a fresh, buttery homemade lobster dinner that is unbelievable!
- Prep: Preheat grill to medium high heat.
- Butterfly the lobster: Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.
- Whisk Sauce: In a small bowl combine melted butter, olive oil, garlic and cajun seasoning. Brush on top of the prepared lobster.
- Grill: Place lobster on grill flesh side down until lightly charred about 3-4 minutes. Flip over and brush again with marinade and continue to cook for about 5 more minutes until cooked throughout.
How to Butterfly Lobster:
Taking the time to butterfly the lobster tail will make a huge difference in the finished meat. When you butterfly the tail, the meat is able to absorb more of the flavors from the marinade and the smokiness from the grill.
- Cut the shell: Use kitchen shears or a sharp knife to cut the shell down the middle. Start at the big end where it meets the tail fan, but leave the shell intact.
- Pull apart halves: With your fingers, pull apart the shell halves so you can see the tail meat in the shell.
Tips for The Most Amazing Lobster Ever!
This grilled cajun garlic butter lobster is hard to mess up. Seriously, you can do this! To make it the best ever, I have answered a few questions you may have and given you some of my tips for grilling lobster so that you will feel confident. Trust me, this lobster dinner is going to be awesome!
- Close the lid: Its a best practice with any grilled meat. The heat needs to stay in the grill so keep the lid shut as much as possible. Lift only to turn the lobster over and baste with more sauce.
- How do you know when the lobster tails are done? Lobster meat will turn white and be opaque and the shell will turn red.
- Use a meat thermometer: Lobster needs to cook to an internal temperature of 140 degrees. If you want the best lobster ever, use a thermometer to make sure your lobster is perfectly cooked. Pull it off the grill if it is between 135-140 because it will continue to cook after you take it off the grill.
- How to keep the meat from sticking to the shell? Putting the cooked tail in an ice bath after grilling not only stop it from over-cooking, but it will also help the meat to slide out easier.
- Grill on medium heat: The only way to make bad lobster is to burn it. So keep your grill on medium heat so it will turn out perfect!
Storing Grilled Cajun Butter Lobster Tails:
Properly stored, your lobster will save in the shell for up to 2 days in the refrigerator. If you have removed the meat from the shell it will also store for 2-3 days in the fridge. If you need to save it for longer it will freeze well for up to 6 months.
- To store: Allow the grilled lobster to cool completely before storing, but do not wait more than 2 hours as bacteria grow rapidly at room temperature. Place lobster in a Ziploc bag or container where it is submerged it in liquid. Saltwater is what I usually use, but you could also use milk or cream. Remove as much air as possible before sealing the bag or container.
- Reheating from frozen: Thaw overnight in the refrigerator or for a quick thaw leave the lobster in the container and put it under cool water. Then, place the lobster in an oven safe dish with a little bit of water or butter and cover it with aluminum foil. Finally, place it in the oven at 350 degrees until it is warm.
More Seafood Favorite Recipes:
Cajun seasonings pair so well with the more mild flavors found in seafood. For grill friendly cajun seafood recipes try Cajun Shrimp and Sausage Skewers and Cajun Shrimp and Sausage Veggie Skewers.
Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Cook’s notes
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
Description
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
For the sauce
For the rest
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 4.4 g
- Sodium: 458.2 mg
- Fat: 22.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.8 g
- Fiber: 5.5 g
- Protein: 41.7 g
- Cholesterol: 82.9 mg
Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.
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