Grilled Lobster with Courgette and Garlic Butter
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but don't have hours to spend cooking. Lobster tails are surprisingly quick to prepare, ready in under twenty minutes total, and they're packed with lean protein and selenium, which supports heart health. The courgettes add wonderful texture and freshness without weighing down the meal, while the garlic butter brings everything together with rich, aromatic flavor. It's the kind of restaurant quality dinner that actually comes together faster than you'd expect, making it perfect for a special weeknight or when you want to impress guests without the stress.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, butterflied lengthwise)
- 3courgette(medium, sliced lengthwise into thin ribbons)
- 6 tablespoonsunsalted butter(divided)
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 2lemon(halved)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonpaprika
Detail level
Instructions
- 1
Prepare your grill to medium-high heat (around 400°F). Pat the lobster tails dry with paper towels and brush the meat side with 1 tablespoon of olive oil. Season with sea salt, black pepper, and paprika.
Tip: Dry lobster ensures better browning and prevents steaming on the grill.
- 2
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in fresh parsley and thyme, then remove from heat and set aside.
Tip: Making the compound butter ahead keeps it ready to serve immediately after grilling.
- 3
Toss the courgette ribbons in a bowl with remaining 2 tablespoons of olive oil, salt, and pepper. Arrange them in a single layer on a grill-safe tray or skewer them on metal skewers.
Tip: Skewering prevents thin ribbons from falling through the grill grates.
- 4
Place lobster tails meat-side down on the grill and cook for 6-7 minutes until lightly charred and the meat begins to turn opaque.
Tip: Resist moving the lobster; let it develop a golden crust before flipping.
- 5
Flip the lobster tails and grill for another 5-7 minutes until the meat is completely opaque and cooked through, brushing occasionally with the garlic herb butter.
Tip: The internal temperature of the meat should reach 140°F.
- 6
During the final 3-4 minutes of lobster cooking, place the courgette ribbons directly on the grill grates. Grill for 2-3 minutes per side until tender with light char marks.
Tip: Thin courgette cooks very quickly, so watch carefully to avoid over-charring.
- 7
Transfer the grilled lobster and courgette to serving plates. Drizzle with remaining garlic herb butter and garnish with an extra sprinkle of fresh parsley.
Tip: Pour any remaining butter from the saucepan over the lobster for maximum flavor.
- 8
Serve immediately with grilled lemon halves on the side for squeezing over the dish. Encourage guests to drizzle their lobster with fresh lemon juice just before eating.
Tip: Grilling the lemon halves caramelizes their natural sugars and makes juice extraction easier.
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