If you want a quick, elegant dinner, these grilled lobster skewers are an excellent choice. Tender lobster meat grilled briefly and finished with a lemon‑parmesan butter creates a rich, memorable dish. Lobster can be pricey, so watch for specials at your grocery store to make this an affordable treat.
Table of Contents
- Step 1: Prepare the lobster skewer
- Recipe Tip
- Step 2: How to perfectly grill lobster skewers
- Frequently Asked Questions
- Similar Recipe Ideas
- Grilled Lobster Skewers Recipe
Step 1: Prepare the lobster skewer
Lobster meat is delicate and cooks quickly, so proper prep makes a big difference. Start by slicing down the center of the shell along the top of each tail. Gently separate the shell from the meat, leaving the tail fan attached so the lobster stays intact while grilling.
Thread each tail with two skewers placed parallel through the meat to hold it flat and stable on the grill. Metal skewers are recommended because they are reusable and conduct heat more evenly, helping the meat cook uniformly.
Recipe Tip
- If you must use wooden skewers, soak them in water for 10–15 minutes before grilling to prevent burning.
- Season simply with lemon pepper so the butter and parmesan shine through.
Seasoning note: A bright lemon‑pepper or simple sea salt and cracked pepper will complement the lobster. Keep seasonings light to let the natural sweetness of the lobster come forward.
Step 2: How to perfectly grill lobster skewers
Preheat your grill to high heat, about 450°F (direct heat). A hot grill sears quickly and prevents overcooking by minimizing the time on the grates.
While the grill heats, melt your dipping butter in a small cast iron or heatproof pan placed on the grill or stovetop. Combine one stick of unsalted butter with minced garlic, freshly squeezed lemon juice, freshly grated Parmesan, and chopped parsley. Stir until the butter fully melts and the flavors meld; keep warm.
Place the skewered lobster tails directly on the grates and grill for about 2 minutes per side. The meat should turn opaque and firm up but still be tender—avoid overcooking. In the final moments on the grill, brush the lobster with the lemon‑parmesan butter for a glossy, flavorful finish. Serve immediately with extra butter for dipping.
Frequently Asked Questions
Can I make this in the oven or on the stovetop?
Yes. If you don’t have access to a grill, you can broil lobster tails in the oven on high for a similar quick sear or cook them in a hot skillet on the stove. Watch closely—timing remains short because lobster cooks fast.
Similar Recipe Ideas
Fish & Seafood — Lobster Roll
Fish & Seafood — Grilled Lobster Skewers
Fish & Seafood — Lemon Garlic Lobster Tails
Fish & Seafood — Grilled Lobster Tail
Printer friendly recipe below:
Grilled Lobster Skewers
If you want a quick, elevated dinner, these grilled lobster skewers deliver tender meat finished with a lemon‑parmesan butter.
Ingredients
- 4 lobster tails
- 1 tbsp lemon pepper seasoning (or to taste)
- 1 stick unsalted butter
- 1 lemon, juiced
- 1 tbsp minced garlic
- 1/4 cup freshly shredded Parmesan cheese
- Chopped parsley for garnish (optional)
Instructions
- Cut down the center of each lobster shell and gently separate the shell from the meat, leaving the tail attached.
- Thread two skewers through each tail to keep the meat flat and stable. Season lightly with lemon pepper.
- Preheat the grill to high (about 450°F) for direct heat grilling.
- Place a small cast-iron pan or heatproof dish on the grill and melt the butter. Add minced garlic, lemon juice, Parmesan, and parsley; stir until combined and warm.
- Grill lobster skewers 2 minutes per side, brushing with the lemon‑parmesan butter during the last minute. Remove promptly to avoid overcooking.
- Serve immediately with extra butter for dipping.
Yield & Timing
Serves 2–4 depending on portion sizes. Prep: 10 minutes. Cook: about 4 minutes.
Nutrition (approx.)
Calories: 517 kcal | Carbohydrates: 4 g | Protein: 22 g | Fat: 47 g | Cholesterol: 282 mg | Sodium: 543 mg
Serving Suggestions
Pair these skewers with a simple green salad, grilled vegetables, or lemon‑buttered corn to keep the meal light and fresh. Crusty bread also works well to mop up the buttery sauce.
Storage & Leftovers
Cooked lobster is best enjoyed immediately. If you must refrigerate leftovers, store in an airtight container and use within 1–2 days. Reheat gently to avoid toughening the meat.
Check out the Recipes Page for more tasty ideas!