Grilled Lobster with Corn and Charred Scallion Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is my go to recipe when I want to impress without spending hours in the kitchen. Sweet corn and tender lobster are a match made in heaven, and the charred scallion butter takes everything over the top. The best part? The whole meal comes together in just 45 minutes from start to table. Lobster is packed with selenium, which supports thyroid health and boosts immunity, so you're treating yourself and your body right. Everything gets finished on the grill, which means minimal cleanup and maximum flavor. Trust me, your guests will think you spent all day on this.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, split lengthwise)
- 4fresh corn on the cob(husked and halved)
- 6 tablespoonsunsalted butter(softened)
- 4fresh scallions(chopped, white and green parts separated)
- 2 tablespoonsfresh lemon juice
- 1 tablespoonfresh tarragon(finely chopped)
- 2garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonsmoked paprika
Detail level
Instructions
- 1
Prepare the compound butter by combining softened butter, minced garlic, chopped scallion whites, fresh tarragon, and lemon juice in a small bowl. Mix until well incorporated, then set aside.
Tip: Make this butter 30 minutes ahead and chill to allow flavors to meld.
- 2
Pat the lobster tails dry with paper towels. Brush the flesh side lightly with olive oil and season with kosher salt, black pepper, and smoked paprika.
Tip: Dry lobster ensures better browning and prevents steaming on the grill.
- 3
Toss the corn halves with remaining olive oil and season with a pinch of salt and pepper.
- 4
Preheat your grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
- 5
Place lobster tails flesh-side down on the grill. Cook for 5-7 minutes until the flesh is opaque and lightly charred, then flip and cook the shell side for another 2-3 minutes.
Tip: Don't overcook lobster—it becomes tough. The meat should be just opaque throughout.
- 6
Simultaneously, place corn on the grill perpendicular to the grates. Turn every 3-4 minutes for even charring, cooking for about 12-15 minutes total until kernels are tender and have light char marks.
Tip: Rotate corn frequently to prevent burning on one side.
- 7
Transfer the grilled lobster and corn to a serving platter. Top each lobster tail with a generous dollop of the scallion-herb compound butter, allowing it to melt into the warm meat.
- 8
Garnish with fresh scallion greens and serve immediately with extra compound butter on the side.
Tip: Serve with lemon wedges for additional brightness if desired.
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