Grilled Lobster with Artichoke and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dinner recipes because it feels fancy but comes together in under an hour. Grilled lobster with artichoke and lemon herb butter is the kind of meal that makes you feel like you're dining at a fancy restaurant, except you're doing it at home for a fraction of the cost. The artichokes are packed with fiber and antioxidants, making this dish as nourishing as it is delicious. Everything grills together beautifully, and the bright lemon herb butter ties it all together with minimum fuss. Trust me, your guests will be impressed.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed if frozen)
- 8fresh artichoke hearts(halved lengthwise)
- 6 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsolive oil
- ¼ teaspoonred pepper flakes
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Prepare a compound butter by mixing softened butter with minced garlic, lemon juice, parsley, thyme, salt, and red pepper flakes in a small bowl. Set aside to allow flavors to meld.
Tip: Make the herb butter ahead of time and refrigerate for easier handling on the grill.
- 2
Pat the lobster tails dry with paper towels. Using kitchen shears or a sharp knife, carefully cut the shell lengthwise down the center, stopping just before the tail fin, and gently spread open to expose the meat.
Tip: Don't cut all the way through; the shell should still hold the lobster together for even cooking.
- 3
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent sticking.
Tip: If using a charcoal grill, create a two-zone setup with direct and indirect heat areas.
- 4
Toss the artichoke heart halves with olive oil, salt, and black pepper. Arrange them on a grill-safe skewer or in a grill basket.
Tip: Skewering prevents the smaller pieces from falling through the grill grates.
- 5
Place lobster tails shell-side down on the grill. Cook for 8-10 minutes until the shells turn bright red and the meat becomes opaque.
Tip: Avoid moving the lobster too much; let it develop a slight char for better flavor.
- 6
During the last 3-4 minutes of cooking, add the artichoke skewer to the grill alongside the lobster. Grill until the artichokes have light char marks and are tender when pierced with a fork.
Tip: The artichokes and lobster will finish at approximately the same time with this timing.
- 7
Transfer the grilled lobster and artichokes to a serving platter. Generously top each lobster tail with 1-2 tablespoons of the compound herb butter, allowing it to melt into the meat.
Tip: Place a dollop of butter immediately on the hot lobster so it melts evenly.
- 8
Serve immediately with lemon wedges on the side and any remaining herb butter as a dipping sauce. Garnish with a sprinkle of fresh parsley if desired.
Tip: Serve with crusty bread to soak up the luxurious buttery juices.
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