This grilling season, bring out the lobster! These incredibly easy Grilled Bourbon Lobster Tails are grilled to perfection and coated with a bourbon butter sauce.
The husband and I honeymooned in Mexico– or rather, we honeymooned in ‘fake Mexico.’ The resort we stayed at blocked the world out with thick gates and a private beach. You could drink the water, and everyone spoke English. In other words, I’ve been to Mexico, but I didn’t ‘see Mexico.’ One night while we were there, the resort served us grilled lobster tails on the beach– and I did a happy dance. (Really– I held the lobster tails up in the air and did a little dance in my chair– and why not?)
Somehow, up to that point in my life– I’d never ever tasted lobster. (Unless you count the lobster bisque at Red Lobster– and I don’t.) If this surprises you, remember that I live in Central Appalachia, not Maine, and lobster tends to be pricey here. One taste, though, was enough– and I’ve been hooked ever since! These easy Grilled Lobster Tails with Bourbon Sauce are my version of the grilled shellfish we ate in Mexico. They’re EASY to make, perfect for grilling, and decadently topped with bourbon!
Preparing Lobster Tails
To make your tasty Grilled Lobster Tails, you’ll start by butterflying the shell. What does that mean? Take kitchen shears, and cut through the curved part of the shell. Then, using a knife, slice the meat almost– but not quite– to the other side. Next, lay your lobsters open like a book, and brush them with the bourbon and butter mixture.
Set your tails, flesh side down, on a hot grill. Put the lid on the grill, and leave the tails alone for 4-5 minutes. Once the tails are bright red and easily release from the grill, flip them, brush more of the bourbon butter on the lobster flesh, and grill them another 4-5 minutes.
To remove the meat from the tail, simply peel the shell backwards until the shell pulls away, and use your fingers to pull out any meat left inside the shell. Grab some napkins, drizzle a little more bourbon butter over your lobster meat, and dig in!
Grilled Bourbon Lobster Tails
- 4 4oz lobster tails
- 4 TB butter
- 4 oz bourbon
- 1 tsp salt
Preheat grill to medium-high.
Butterfly the lobster tails by using kitchen shears to cut open the shell on the top curved section of the tail. Cut from front to tail, and stop just before the tail. Next, use a sharp knife to slice through 3/4 of the lobster flesh (along the previous cut), taking care not to cut all the way through. Open the tail up like a book.
Melt the butter, and mix in the salt and bourbon. Brush the lobster flesh (not the shell), with the butter-bourbon mixture.
Set lobster tails, flesh side down, on the grill. Cover the grill, and cook for 4-5 minutes, or until the shells are bright red and the tails release from the grill plate.
Flip tails so that they are shell-side down, and brush the lobster flesh with the butter mixture again. Grill another 4-5 minutes.
Drizzle any remaining butter sauce over the tails just before serving.
*Calorie Information was calculated per serving using My Fitness Pal.