Grilled Lobster with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a simple yet elegant dinner that comes together in under an hour. Grilled lobster with broccoli is one of those dishes that feels fancy enough for company but requires minimal fuss in the kitchen. The lobster tails cook beautifully on the grill with just butter, garlic, and fresh lemon, while the broccoli gets perfectly charred alongside them. I love this recipe because lobster is packed with protein and selenium, which supports your immune system, and honestly, it's more affordable than you'd think when you buy just the tails. Everything cooks quickly, so you'll have an impressive restaurant quality meal on the table in about 45 minutes flat.
Ella x
Ingredients
- 4lobster tails(6 oz each, split lengthwise)
- 1420 mlbroccoli florets(cut into bite-sized pieces)
- 6 tablespoonsunsalted butter(divided)
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 2lemon wedges(for serving)
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the lobster tails dry with paper towels and brush the flesh side with 2 tablespoons of melted butter. Season generously with salt and pepper.
Tip: Drying the lobster prevents excess moisture from steaming the meat on the grill.
- 2
In a small saucepan, melt 4 tablespoons of butter over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant, then remove from heat and stir in fresh thyme and lemon juice. Set aside.
Tip: Keep the garlic butter warm but don't overheat it or the garlic will brown and become bitter.
- 3
Toss the broccoli florets with olive oil, salt, and black pepper in a large bowl. Spread them on a grill-safe baking sheet or use a grill basket.
Tip: A grill basket prevents smaller broccoli pieces from falling through the grates.
- 4
Place the prepared broccoli on the grill and cook for 8-10 minutes, stirring occasionally, until the florets are tender with light charring on the edges.
Tip: The charred bits add wonderful smoky flavor and texture to the broccoli.
- 5
Once the grill is hot, place the lobster tails flesh-side down directly on the grill grates. Grill for 8-12 minutes depending on tail size, without flipping.
Tip: The flesh-side-down method creates a beautiful sear while the shell protects the underside from burning.
- 6
Check for doneness by inserting a meat thermometer into the thickest part of the tail—it should reach 140°F. The meat should be opaque and slightly firm.
Tip: Overcooked lobster becomes tough and rubbery, so monitor temperature carefully during the final minutes.
- 7
Transfer the grilled lobster tails to a serving platter and immediately drizzle the warm garlic butter over the exposed meat. Sprinkle with red pepper flakes if desired.
Tip: The butter will continue to melt and infuse the lobster meat with garlic and thyme flavors.
- 8
Arrange the charred broccoli alongside the lobster tails and serve immediately with fresh lemon wedges for squeezing over everything.
Tip: Fresh lemon brightens the rich buttery flavors of both the lobster and broccoli.
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