Pair everyone’s favorite crustacean with grilled veggies for a special summertime treat.
Lobster is one of the world’s most succulent seafoods, and these lobster tails are no exception. Their sweet, briny richness from the cold waters goes wonderfully with the decadent taste of the lemon garlic butter that’s brushed right on the grill along with some veggie skewers. Can you taste summer yet?
I have suggested splitting the tails and skewering them for easy removal from the shell. After they come off the grill, pull up on the stick (pulling from the tail end) while holding the shell and they will come right out with no mess. In the past when I have made lobster tails, I have struggled with getting them out of the shell or making a mess all over my plate and hands. But with this recipe, they meat pulls right out. If you use wooden skewers, I would recommend soaking them in water for 15 to 20 minutes so they don’t catch on fire.
My spouse and I prepared this dish for Mother’s Day, and it was outstanding. It is simple to make and it will get you outside around a grill — the best place to cook during the warmer months. Don’t let the fact that it is lobster scare you away. Treat it like a really big shrimp and savor every bite.
You can certainly use spiny lobster if you are in Florida or a warm-water area, but most of the fish markets and grocery stores in southeastern North Carolina will offer Maine lobster. You can also change up the veggies if you don’t like onion or tomatoes. Feel free to use squash or mushrooms or whatever veggies you prefer.
This recipe is larger than an appetizer size but not quite a full meal. It serves more similar to a small plate or tapas portion. For a full meal you may want to serve this over rice or alongside a baked potato.
- 2 6-8 ounce lobster tails
- 1 yellow pepper
- 1 purple onion
- 1 zucchini
- 6 ounces cherry tomatoes
- 1 stick butter
- 2 tablespoons minced garlic
- 1 lemon
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon dry thyme
- salt and pepper
- Preheat the grill to med-high heat.
- Turn the lobster tails so that the underside of the lobster tail is facing up. Cut the lobster tails in half lengthwise and run a skewer in the middle of the tail (meat only) so you have 4 skewers.
- Cut the pepper, onion and zucchini into 2-inch chunks. Thread the pepper, onion (3 to 4 layers together is OK), zucchini and tomatoes onto skewers, alternating as you go. You should get about 4 skewers of vegetables. Place the veggie skewers on a sheet pan.
- Melt 3 tablespoons of butter and mix with 1 tablespoon of garlic. Pour over the veggies. Sprinkle the skewers with thyme and salt and pepper.
- For the lobster marinade, mix 3 tablespoons of melted butter with 1 tablespoon of garlic, the juice of 1/2 a lemon, parsley and Old Bay.
- Place the veggie skewers on the grill.
- Place the lobster skewers shell-side down on the grill and brush with the lobster marinade.
- Grill both for about 4 minutes. Brush the lobster with the marinade and flip both veggie and lobster skewers to cook on the other side for another 4 minutes.
- Prepare the butter sauce by melting the remaining 2 tablespoons of butter, each in separate dipping ramekins.
- Cut the other half of the lemon into wedges.
- Plate 2 veggie skewers and 2 lobster skewers with a dipping butter and lemon wedges. The lobster meat should pull right out of the shell using the skewer.