Our Grilled Lobster Tail brings a taste of fine dining straight to your backyard in about half an hour. With just a few simple ingredients, you’ll get tender, smoky lobster meat with a hint of seasoning that enhances but doesn’t overpower the natural sweetness of the shellfish. This recipe moves quickly from prep to plate, making it perfect for a romantic dinner or a special occasion at home. If you want something impressive but stress free, this is a go-to.
Traeger Grilled Lobster Tail
I love seafood. All of it. Give me all of the scallops, shrimp, clams, fish, crab, and oysters. Gimmie. As much as I love all of those things, lobster tails have a special place in my heart.
The thing is, they are pretty easy to do well but equally as easy to do really poorly. If lobster is overcooked, it takes on a rubbery texture and might leave you wondering what all the fuss is about.
Not this grilled lobster tail.
Grilling enhances the lobster’s natural flavor while adding subtle wood smoke notes. The quick cook time keeps the meat tender and succulent rather than tough or rubbery. The light seasoning and melted butter help highlight the lobster’s flavor without masking it.
Serving grilled lobster tail seems fancy but really it’s simple. Because it comes together fast, you can spend more time enjoying company and less time fussing in the kitchen.
Why You’ll Love This Dish
- Simple and quick – Minimal prep and just about 15 minutes on the grill for a meal that feels fancy.
- Elegant but easy – A straightforward recipe that looks and tastes like a restaurant dish without complicated steps.
- Moist, tender lobster – Grilling on moderate heat preserves juiciness so the meat stays delicate and soft.
- Special occasion ready – Great for date nights, birthdays, anniversaries, or whenever you want a seafood treat at home.
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Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lobster Tail – The main component. Choose a good size tail (about 10 ounces) for nice meat yield.
- Old Bay Seasoning – A classic seafood spice mix that adds a light savory kick and enhances lobster flavor.
- Salt – Simple seasoning; pink Himalayan or regular salt both work. Helps bring out the broth like sweetness of the lobster.
- Butter – Provides richness and helps finish the dish with a glossy, flavorful finish.
- Fresh Parsley (optional) – Adds a bit of fresh herbal color and light flavor contrast to the rich lobster and butter.
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How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat your pellet grill to 450°F according to manufacturer instructions.
- Use heavy duty kitchen shears to split the lobster tail lengthwise down the middle.
- Season the lobster meat lightly with Old Bay seasoning and salt.
- Place the tails meat side down directly on the grill grate. Grill for 10–15 minutes until the internal temperature reaches about 140°F. Avoid overcooking.
- Remove lobster tails from the grill, drizzle generously with melted butter, sprinkle chopped parsley if using, and serve hot.
See my easy Salmon Recipes here!
Recipe FAQ
Lobster tails should be grilled over high heat. On the Traeger, turn it up to high and let it preheat until it gets to about 450°. These tails cook quickly and only need about 10-15 minutes on the grill at this temperature.
My favorite way to cook lobster is to grill them, for sure, but there are many ways to make it well. You can cook it in the oven, under the broiler, you can boil them, steam them, or poach them.
Grilling is my favorite because it cooks them quickly and easily, and the Traeger adds a touch of smoke which is a great accompaniment to seafood. (See my Smoked Shrimp, Grilled Buffalo Shrimp, and Traeger Scallops for more on THAT.)
You CAN, but the question really is SHOULD you.
That's a definite NO.
Cooking lobster from frozen will make the texture tough and chewy. Not anything like the tender and delicate meat that lobster is so famous for.
The best way to thaw lobster tails is in the fridge, overnight. This is the most gradual and the safest way to thaw frozen seafood.
If you are in a time crunch, you can also thaw it in a bowl of cool water.
STAY AWAY FROM THE MICROWAVE.
For the love of everything good and delicious, lobster has no business being in a microwave, ever.
Lobster bisque, mayyyybe you get a pass. Maybe.
The best way to reheat a cooked lobster tail is to wrap it in foil and heat it up, gently, in the oven. An air fryer would work also, as would a grill at low temperature.
Just heat it for 5-10 minutes wrapped and then check to make sure it is heated through, and enjoy.
Serve This With…
ALL THE THINGS. Lobster is delicious, but it is also really rich, so you need some sides to go with it that'll complement it well.
First, make yourself some grilled Cheddar Bay Biscuits. Those buttery biscuits heavy on the garlic are some of my favorite parts about seafood night.
Another great option is my Browned Butter and Mizithra Pasta.
More Seafood Recipes
- Seafood Gumbo Recipe
- Traeger Seafood Paella
- Crispy Shallot Crab Pasta
- Traeger Cajun Crab Legs
- Ginger Scallion Shrimp
- Shrimp Japchae Recipe
- Cajun Crab Boil
- Garlic Steamed Clams
Need a good steak for your surf & turf?
We have you covered! I'd personally recommend the Traeger Reverse Seared Hanger Steak, our Traeger Filet Mignon, the ever-epic Ribeye, or any of our steaks.
Traeger Grilled Lobster Tail
This Traeger Grilled Lobster Tail is quick to make, and fancy enough to serve your sweetheart for a fancy home-cooked Valentine's Day or special birthday dinner.
Ingredients
- 10-ounce lobster tail
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon pink Himalayan sea salt (or regular non-bougie salt)
- 2 tablespoons melted butter
- 1 teaspoon chopped fresh parsley (optional)
Instructions
- Preheat your Traeger to 450°.
- Slice the lobster tail right down the middle with heavy-duty kitchen shears.
- Season with the Old Bay and salt.
- Place the tails meat-side-down directly onto the grill grate. Grill for 10-15 minutes, or until the internal temperature reaches 140°. DO NOT OVERCOOK.
- Remove from the grill and drizzle with melted butter. Serve hot. Sprinkle with chopped parsley if you are feeling fancy of taking pictures to show off to your friends and family not fortunate enough to be eating your lobster.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 305Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 158mgSodium: 684mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 38g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Tara
Thursday 16th of June 2022
Do you just slice the tail and leave meat intact inside tail or do you remove and prop up on the tail?
Tara
Friday 17th of June 2022
@Nicole Johnson, Thank you
Nicole Johnson
Thursday 16th of June 2022
We leave them in for cooking, but pull them out and set them on top for serving.
WendyS
Monday 22nd of March 2021
Should the tails be cooked meat side down, the whole time? Or do they need to be flipped?
Thank you!
Nicole Johnson
Tuesday 23rd of March 2021
We cook them meat down the whole time, until they reach 140. No flipping necessary. Enjoy!
Bill
Friday 14th of February 2020
Worked like a charm. Great recipe
Nicole Johnson
Friday 14th of February 2020
Great! So glad to hear it, Bill. Happy Valentine's Day!
The Best Lobster Tail Recipes - Sweet Cs Designs
Thursday 7th of February 2019
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