Sweet lobster, open-flame char, and a glossy Cajun-garlic butter that drips into every crevice—these Grilled Cajun Butter Lobster Tails deliver date-night drama with backyard ease. Butterflying ensures even cooking and big surface area for basting, while the grill adds a kiss of smoke you’ll never get under a broiler.
Why You’ll Love This Recipe
- Fast & foolproof: From grill to plate in 10–12 minutes.
- Big flavor, clean technique: Cajun spice, lemon, and garlic butter do the heavy lifting.
- Perfect texture: Tender, juicy meat with charred edges and no dryness.
- Flexible serving: Pile over rice, twirl with buttered pasta, or go full surf-and-turf.
Ingredients
Lobster
- 4 lobster tails (4–6 oz / 115–170 g each), thawed if frozen
- 1 tbsp olive oil
- ½ tsp kosher salt, ¼ tsp black pepper
- 1 tsp lemon zest (optional, bright finish)
Cajun Garlic Butter
- 6 tbsp (85 g) unsalted butter
- 3–4 garlic cloves, finely minced
- 1½–2 tsp Cajun seasoning*
- ½ tsp smoked paprika (boosts grill aroma)
- ¼ tsp cayenne or chili flakes (optional heat)
- 1–2 tbsp fresh lemon juice, to taste
- 1 tbsp chopped parsley (plus more to garnish)
*Use a salt-moderate Cajun blend; if yours is salty, reduce added salt on the tails.
To Serve
- Lemon wedges, extra parsley/chives
- Sides: grilled corn, garlicky rice, or buttered angel hair
Time & Yield
- Prep: 15 minutes
- Grill: 8–12 minutes
- Total: ~25–30 minutes
- Yield: 4 tails (2 generous servings or 4 smaller)
Step-by-Step: Grill Like a Pro
1) Butterfly the Tails
- Preheat grill to medium-high (400–450°F / 205–230°C). Oil the grates.
- With kitchen shears, cut the top shell lengthwise to the tail fan. Gently loosen the meat from the sides, lift it up, and rest it on top of the shell (classic butterfly). Pat dry.
- Brush meat lightly with olive oil; season with salt & pepper and a sprinkle of lemon zest if using.
2) Make the Cajun Butter
In a small pan (stovetop or grill side burner), melt butter over low heat. Stir in garlic, Cajun seasoning, smoked paprika, and cayenne (optional). Warm 30–60 seconds (don’t brown the garlic). Off heat, add lemon juice and parsley.
3) Grill & Baste
- Arrange tails meat-side up, shells directly on the grates. Close lid; grill 4–5 minutes.
- Brush liberally with Cajun butter. Close lid and cook 3–5 minutes more, basting once or twice, until meat is opaque and just firm, or an instant-read thermometer in the thickest part reads 135°F / 57°C (carryover brings it to ~140°F / 60°C).
- For a light char, flip meat-side down for 15–30 seconds at the end (optional—watch closely).
4) Rest & Finish
Transfer to a warm platter; rest 2 minutes. Spoon over more Cajun butter, shower with parsley, and serve with lemon wedges.
Nutrition (Per Tail with butter; 4 tails/4 servings)
Approx. 300–360 kcal, 22–26 g fat, 2–4 g carbs, 24–27 g protein (varies by tail size and butter used).
Chef Tips for Perfect Lobster
- Even heat: Medium-high is the sweet spot—enough char without overcooking.
- Thermometer wins: Pull at 135°F/57°C for silky meat every time.
- Baste often: Butter = flavor + moisture; hit the tails 2–3 times.
- Avoid flare-ups: Keep shells down while basting; butter drips can flame.
- Stuck shells? Run a spoon between shell and meat before grilling to loosen.
Variations & Swaps
- Garlic-Herb (mild): Skip Cajun, use 1 tbsp mixed parsley/chives/tarragon + extra lemon zest.
- Honey Cajun Glaze: Whisk 1–2 tsp honey into the butter for a sweet-heat finish.
- Citrus Cajun: Add orange zest and a splash of orange juice to the butter for rounder acidity.
- Dairy-Free: Use olive oil or plant butter; add ½ tsp Dijon for body.
What to Serve With It
- Lemon-herb rice or buttered angel hair to catch the sauce
- Grilled asparagus or charred corn with a dusting of paprika
- Surf-and-turf: Pair with a simply salted, grilled steak
Make-Ahead & Storage
- Prep ahead: Butterfly and season tails up to 6 hours in the fridge.
- Butter: Make 2–3 days ahead; rewarm gently.
- Leftovers: Chill up to 1 day. Reheat gently in a covered skillet with a spoon of water/butter—just until warmed.
Why This Recipe Works
Butterflying exposes more surface for seasoning and basting while letting the grill’s heat circulate for even cooking. A balanced Cajun butter (aromatic, gently smoky, citrus-bright) does the rest—proof that a few precise steps turn premium seafood into a no-stress showpiece.
Final thought: Fire up the grill, baste generously, and let the lemon do its magic. These spicy-buttery lobster tails taste like a seaside steakhouse—right in your backyard.