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Blackstone Grilled Lobster

Luxurious yet simple seafood recipe that delivers restaurant-quality grilled lobster tails with beautiful caramelization and tender, juicy meat on a Blackstone griddle.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 lobster tails (6-8 oz each), thawed if frozen
  • 4 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Method
 

  1. Using kitchen shears, cut through the top shell lengthwise, stopping at the tail fin. Gently pull the meat up and over the shell, leaving it attached at the base. Pat the meat dry with paper towels.
  2. Combine melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, paprika, salt, and pepper in a small bowl.
  3. Heat your Blackstone griddle to medium-high heat. Drizzle olive oil across the cooking surface and spread it evenly.
  4. Place lobster tails meat-side down on the hot griddle. Cook for 3-4 minutes until the meat develops golden grill marks.
  5. Flip carefully using a wide spatula, then brush generously with the garlic butter mixture.
  6. Continue cooking shell-side down for another 4-5 minutes, basting frequently with the remaining garlic butter until internal temperature reaches 140°F and meat turns opaque white.
  7. Remove from heat and let rest for 2 minutes before serving.

Notes

Don't overcook the lobster as it becomes tough and rubbery quickly. Avoid cutting the shell too deeply. Always pat lobster dry for proper searing. Oil the griddle surface to prevent sticking. Store leftovers in refrigerator for up to 2 days in airtight container. Reheat gently in skillet with butter over low heat.