Grilled Lobster with Cucumber and Dill Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This elegant grilled lobster dish is one of my favorite go to meals when I want to impress without spending hours in the kitchen. Fresh dill is a wonderful herb that aids digestion while adding incredible flavor to the rich butter sauce. What I love most about this recipe is how quickly it comes together, ready in just half an hour from start to table. The cool, crisp cucumber salad provides a perfect contrast to the warm, buttery lobster, making each bite feel light and refreshing. It's simple enough for a weeknight dinner yet fancy enough to serve at your next dinner party.
Ella x
Ingredients
- 4lobster tails(6 oz each, butterflied)
- 6 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh dill(finely chopped)
- 2lemon(1 juiced, 1 sliced into wedges)
- 2garlic cloves(minced)
- 2english cucumber(thinly sliced)
- 237 mlred onion(thinly sliced)
- 2 tablespoonswhite wine vinegar
- 2 tablespoonsfresh mint(torn)
- 3 tablespoonsolive oil(extra virgin)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonpaprika(smoked)
Detail level
Instructions
- 1
Prepare the dill butter by mixing softened butter, chopped dill, minced garlic, lemon juice, salt, and pepper in a small bowl until well combined. Set aside.
Tip: Make the butter ahead of time and refrigerate for easier handling.
- 2
Pat the butterflied lobster tails dry with paper towels. Lightly brush the flesh side with olive oil and season with sea salt, black pepper, and smoked paprika.
Tip: Drying the lobster ensures better caramelization on the grill.
- 3
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.
Tip: Test the temperature by holding your hand 4 inches above the grates for 3 seconds.
- 4
Prepare the cucumber salad by combining sliced cucumber, red onion, and torn mint in a bowl. Drizzle with white wine vinegar and 2 tablespoons of olive oil, then season lightly with salt and pepper. Toss gently and let sit until serving.
Tip: Make the salad just before grilling so it stays crisp and fresh.
- 5
Place lobster tails flesh-side down on the grill for 5-6 minutes until the meat becomes opaque and develops light char marks.
Tip: Avoid moving the tails too much to achieve beautiful grill marks.
- 6
Flip the tails carefully and place a spoonful of dill butter on each one. Continue grilling shell-side down for another 5-6 minutes until the shells turn bright red.
Tip: The butter will melt and infuse the delicate lobster meat with flavor.
- 7
Transfer the grilled lobster tails to serving plates and top each with an additional dollop of dill butter if desired.
- 8
Spoon the cucumber and mint salad alongside each lobster tail, garnish with lemon wedges, and serve immediately while the lobster is still hot.
Tip: The contrast between hot lobster and cool cucumber creates an exciting sensory experience.
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