Grilled Lobster with Charred Cabbage and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish is my go to when I want to impress without spending all evening in the kitchen. Fresh lobster tails get a beautiful char on the grill alongside cabbage that turns sweet and smoky, all finished with an herbaceous butter that ties everything together. The best part? The whole meal comes together in under an hour, and lobster is packed with selenium, which supports thyroid health and metabolism. I love that you don't need fancy techniques or hard to find ingredients to make something this restaurant quality at home. Trust me, your guests will think you've been secretly taking cooking classes.
Ella x
Ingredients
- 4lobster tails(6 oz each, split lengthwise)
- 1green cabbage(cut into 1-inch thick wedges)
- 6 tablespoonsunsalted butter(softened)
- 4 clovesfresh garlic(minced)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(chopped)
- 2lemon(1 halved, 1 cut into wedges)
- 3 tablespoonsolive oil
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- ½ teaspoonpaprika
- ½ teaspoongarlic powder
Detail level
Instructions
- 1
Prepare your grill for high heat, aiming for 450°F. If using charcoal, arrange coals for direct cooking over flame.
Tip: Clean your grill grates thoroughly and oil them to prevent sticking.
- 2
Make the herb butter by combining softened butter, minced garlic, thyme, parsley, and a pinch of salt and pepper in a small bowl. Set aside.
Tip: You can prepare the herb butter up to 2 hours ahead and refrigerate.
- 3
Pat the lobster tails dry with paper towels. Brush the meat side with olive oil and season generously with salt, pepper, paprika, and garlic powder.
Tip: Drying the lobster ensures better browning and reduces steaming.
- 4
Toss the cabbage wedges with 2 tablespoons of olive oil, salt, and pepper. Arrange them in a single layer on the grill.
Tip: Keep the core intact on each wedge so they hold together while cooking.
- 5
Place lobster tails meat-side down on the grill, away from direct flame if possible. Grill for 8-10 minutes until the meat is opaque and lightly charred.
Tip: Avoid moving the lobster too much; let it develop a nice crust.
- 6
Flip the cabbage wedges halfway through lobster cooking, continuing to char until they're tender and edges are caramelized, about 12-15 minutes total.
Tip: The cabbage should have dark, crispy edges and be fork-tender.
- 7
Transfer lobster tails to a serving platter. Top each with a generous dollop of herb butter while still hot, allowing it to melt into the meat.
Tip: The residual heat will perfectly melt and infuse the butter.
- 8
Plate the charred cabbage wedges alongside the lobster. Serve immediately with fresh lemon wedges for squeezing and any remaining herb butter on the side.
Tip: A sprinkle of fleur de sel on top adds a final touch of elegance.
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