/GRILL SKILLS/SEAFOOD/PERFECT LOBSTER
HOW TO GRILL
PERFECT LOBSTER
TENDER, BUTTERY, AND BEAUTIFULLY CHARRED
LOBSTER TAILS, MADE EASY
Sweet lobster, sizzling heat, and a little garlic-herb butter—this is summer on your new XO grill. With a few simple steps and the right technique, you’ll get tender, juicy lobster tails with beautiful char every time.
CHOOSE YOUR TAILS
COLD-WATER LOBSTER TAILS
Sweet, succulent, and firm.
Sourced from Canada and Maine.
Often larger and meatier.
warm-WATER LOBSTER TAILS
Milder flavor and tender.
Sourced from Florida & Caribbean.
Typically smaller and more delicate.
PREP IN FOUR STEPS
CUT THE SHELL
Use kitchen shears to cut down the center of the top shell to the tail.
LOOSEN THE MEAT
Gently loosen the meat from the shell, leaving it attached at the tail.
LIFT MEAT OVER SHELL
Lift the meat up and over the shell, resting it on top of the lobster tail.
BRUSH WITH BUTTER
Brush generously with melted garlic and herb butter.
GRILL THE PERFECT TAIL
START: SHELL-SIDE DOWN
Place tails shell-side down on the hot main grates. Grill for 4 – 5 minutes until lightly charred.
4 - 5 MINUTES
FINISH GENTLY
Flip tails meat-side up. Move to the upper rack for indirect heat and cook until almost done.
3 - 4 MINUTES
BASTE: GARLIC & HERB BUTTER
Brush generously and cook until opaque and tender. Do not overcook or the meat will be chewy.
1 - 2 MINUTES
135 -140° F
SAFE MINIMUM – WHOLE CUTS
CHECK THE THICKEST PART WITH A MEAT THERMOMETER
LOBSTER TAIL MISTAKES TO AVOID
OVERCOOKING
Cook until 135 – 140°F; overcooking = tough & dry.
GRILL MEAT-SIDE TOO LONG
Sear, then finish gently on upper rack.
SKIPPING THE BASTE
Butter adds flavor and prevents meat drying out.
HIGH FLAME THE WHOLE TIME
Start hot for sear, then finish with lower heat.
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