Grilled Lobster with Avocado Butter and Citrus Drizzle
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This elegant grilled lobster dish is my go to when I want to impress without spending hours in the kitchen. Ready in just half an hour, it's surprisingly simple to pull together and always feels restaurant worthy. The star here is that creamy avocado butter which is packed with heart healthy fats that keep you satisfied, while the bright citrus drizzle cuts through the richness beautifully. I love how the quick grilling brings out the lobster's natural sweetness, and those flavored butters make every bite taste absolutely luxurious. Trust me, this one is going to become your favorite way to cook lobster.
Ella x
Ingredients
- 4lobster tails(6-8 ounces each, split lengthwise)
- 2ripe avocado(halved and pitted)
- 6 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh lime juice
- 2garlic cloves(minced)
- 2 tablespoonsfresh chives(finely chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 3 tablespoonsolive oil(for brushing)
- 1 tablespoonhoney
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Prepare the avocado butter by scooping avocado flesh into a bowl and mashing until smooth. Mix in softened butter, minced garlic, chopped chives, and a pinch of salt and pepper until fully combined.
Tip: Make the avocado butter ahead and refrigerate until ready to use to prevent browning.
- 2
Pat the split lobster tails dry with paper towels. Brush the flesh side generously with olive oil and season with sea salt and black pepper.
Tip: Drying the lobster ensures better browning and prevents sticking on the grill.
- 3
Preheat your grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
Tip: If using a charcoal grill, ensure coals are distributed evenly for consistent heat.
- 4
Place lobster tails flesh-side down on the grill and cook for 5-6 minutes until the meat begins to turn opaque and light char marks appear.
Tip: Watch for flare-ups; move tails to cooler spots if flames appear.
- 5
Flip the lobster tails and cook shell-side down for an additional 4-5 minutes until the shells turn bright red and meat is completely opaque.
Tip: The meat is done when it reaches an internal temperature of 145°F.
- 6
In a small saucepan, whisk together lemon juice, lime juice, honey, and lemon zest. Warm gently over low heat for 1-2 minutes without boiling.
Tip: Keep this glaze warm but don't overheat or the citrus flavor will become bitter.
- 7
Transfer the grilled lobster tails to serving plates. Top each tail with a generous dollop of avocado butter and drizzle with the citrus glaze.
Tip: Serve immediately while the lobster is still warm and the avocado butter is melting into the meat.
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