Grilled Creole Garlic Butter Lobster Tails
Turn your backyard into the best seafood restaurant with this no-fail recipe for grilled creole garlic butter lobster tails. All you need is four ingredients and a little fire to treat yourself to the best grilled lobster tails ever!
Here's what you'll need:
- 6 lobster tails
- 1.5 tablespoons Station 1923 Creole Smoke All-Purpose Seasoning
- 3 cloves garlic, minced
- 5 tablespoons butter
- Optional: chive and lemons to garnish
Things You'll Need
- Small saucepan
- Sauce brush
- Kitchen shears
- Grilling tongs
- Paper towels
Got everything you need? Let's get started!
Step 1: Clean and Prep Lobster
First things first — get that grill on and going with a medium high flame.
Next, it's lobster time. The key to amazing lobster flavor is to split and open (or butterfly) the lobster tails. This ensures that amazing creole garlic butter flavor gets into that sweet lobster meat. To butterfly your lobster tails, take the kitchen shears and cut right down the middle of the lobster meat and shell. Then, gently loosen the meat from the shell, pulling it out but not completely detaching from the base of the tail.
If that seems to tricky, here's another way:
Take your kitchen shears and cut the shell on the left and right of the center, going all the way to the base of the lobster tail. Once your cuts reach the base of the tail, snap off the middle part of the shell. Then, turn the lobster tail on its side and give it a quick pop/smash using the flat of your palm. Be extremely careful. Lobster shell is SHARP!
One the tail is "broken" down the middle, gently loosen and pull the meat up. Be sure to rinse your lobster tails to remove any bits of shell!
Once the lobster tails are ready to go, pat them down gently with paper towels to remove excess water, then skewer each one down the middle. The pointy end of your skewer should easily go through the base of the tail at the center and come out the other side.
Step 2: Creole Garlic Butter Sauce
While your lobster tails are chillin', it's time to make the star of the show — the vibrant, flavorful creole garlic butter sauce.
In a small sauce pan, combine the butter, garlic, and Creole Smoke Seasoning over a medium low flame. Stir until butter is fully melted and begins bubbling. Turn the flame on your creole garlic butter sauce alllllll the way down as low as it will go.
Seriously — this creole garlic butter sauce is EVERYTHING and you gotta have Station 1923 Creole Smoke to make it happen! The herbs and seasonings in Creole Smoke are perfectly balanced and pack these lobster tails with amazing flavor without being super salty.
Grab your Creole Smoke All Purpose Seasoning here.
Step 3: Lobster Tail Time
Back to these lobster tails! With your grill ready to go, it's time to make the magic happen. Sprinkle each lobster tail with a dash of Creole Smoke Seasoning.
Just before placing them on the grill, brush each lobster tail with a generous amount of creole garlic butter.
Using the skewers, place each lobster tail on the grill meat side down. Allow it to cook (and get a nice char) — about 3-5 minutes depending on the size of the lobster tail. Then, flip each lobster tail (use your tongs, those skewers will be hot!) and baste the meat with more creole garlic butter. Continue grilling another 4-6 minutes until done.
Step 4: Garnish and Serve
While your lobsters are grilling, we highly recommend tossing a few lemon wedges or slices on the flame. Grilled lemon is juicy, bright, and brings a wonderful acidity to the grilled creole garlic butter lobster tails.
You can also chop fresh chives or parsley to garnish the finished lobster tails. No matter what you do, these grilled creole garlic butter lobster tails are bound to be a HIT!
And just like that, you've made fancy, restaurant-style lobster at home. It was easy, too!
Don’t forget to tag us @station1923 on Instagram when you fire up the grill and make these creole garlic butter lobster tails. We love to see our family doing it up in the kitchen!