Grilled Lobster with Bell Pepper and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something incredibly satisfying about grilling lobster tails at home, and this recipe proves it doesn't need to be complicated. The sweet, tender meat pairs beautifully with colorful bell peppers and a rich garlic butter sauce that comes together in minutes. What I love most is how quick the whole thing is, ready in just 45 minutes from start to table. The garlic in this dish isn't just delicious, it's packed with antioxidants that support heart health too. This feels fancy enough for a special dinner, but it's honestly simple enough for a weeknight meal when you want something impressive without the fuss.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, split lengthwise)
- 2red bell pepper(quartered and seeded)
- 1yellow bell pepper(quartered and seeded)
- 6 tablespoonsunsalted butter(softened)
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- 3 tablespoonsolive oil
- 4lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Make sure grates are clean and lightly oiled to prevent sticking.
Tip: Allow the grill to heat for at least 10 minutes for even cooking temperature.
- 2
Prepare the garlic butter by combining softened butter, minced garlic, fresh parsley, lemon juice, paprika, salt, and pepper in a small bowl. Mix thoroughly and set aside.
Tip: Make the butter mixture ahead of time and keep it at room temperature for easier spreading.
- 3
Pat the lobster tails dry with paper towels. Brush the flesh side generously with olive oil and season with salt and pepper.
Tip: Dry lobster ensures better caramelization and prevents steaming on the grill.
- 4
Toss the bell pepper quarters with remaining olive oil, salt, and pepper. Arrange on a grill-safe tray or skewer.
Tip: Skewering peppers prevents them from falling through the grates.
- 5
Place lobster tails flesh-side down on the grill. Cook for 5-6 minutes without moving them, allowing a light char to develop.
Tip: Resist the urge to flip; let the flesh caramelize for better flavor.
- 6
Flip the lobster tails and add the bell peppers to the grill. Brush the lobster flesh generously with the garlic butter mixture.
Tip: The butter will melt and infuse the lobster meat with garlic flavor.
- 7
Continue grilling for another 5-7 minutes until the lobster meat is opaque and cooked through, and peppers are slightly charred at the edges.
Tip: The internal temperature of lobster should reach 140°F for perfect doneness.
- 8
Transfer lobster tails and peppers to serving plates. Drizzle any remaining garlic butter over the top and garnish with fresh parsley and lemon wedges.
Tip: Serve immediately while the lobster is still warm and the garlic butter hasn't solidified.
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