Grilled Lobster with Green Bean and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in under an hour, making it perfect for impressing guests without spending all evening in the kitchen. Lobster tails are naturally rich in protein and selenium, which supports your immune system, while the garlic butter brings incredible flavor without complicated techniques. The beauty of this recipe is how straightforward it really is: you're simply grilling tender lobster and tossing fresh green beans in aromatic garlic butter with bright lemon. It's restaurant quality but honestly feels effortless once you get started. The whole meal comes together quickly, leaving you more time to enjoy good company.
Ella x
Ingredients
- 4lobster tails(8 oz each, thawed if frozen)
- 1½ poundsfresh green beans(trimmed)
- 6 tablespoonsunsalted butter(divided)
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 4fresh thyme sprigs
- 2 tablespoonsolive oil
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. If using charcoal, arrange coals for direct and indirect heating zones.
Tip: A hot grill helps create beautiful caramelization on the lobster meat.
- 2
Prepare the lobster tails by slicing them lengthwise down the middle using a sharp knife. Gently loosen the meat from the shell but keep it attached at the base for presentation.
Tip: Butterfly-cut tails cook more evenly and allow better seasoning penetration.
- 3
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, then remove from heat and stir in lemon juice, lemon zest, and red pepper flakes if using.
- 4
Pat the green beans dry with paper towels. Toss them with olive oil, salt, and pepper in a large bowl. Arrange them in a single layer on a grill basket or skewer.
Tip: Dry beans prevent excess moisture and help achieve crispier edges.
- 5
Brush the cut side of the lobster tails with the remaining 2 tablespoons of melted butter and season generously with salt and pepper. Place a thyme sprig on each tail.
Tip: The butter prevents the delicate meat from sticking to the grill grates.
- 6
Place the green beans on the grill first, as they take slightly longer. Grill for 8-10 minutes, stirring occasionally, until they have light char marks and are tender-crisp.
Tip: Don't skip the stirring—it ensures even cooking and charring on all sides.
- 7
Once the green beans are nearly done, place the lobster tails cut-side down on the grill over direct heat for 4-5 minutes without moving them. Resist the temptation to flip early—this creates the perfect sear.
Tip: The meat will turn opaque white when done; don't overcook or it becomes rubbery.
- 8
Flip the lobster tails carefully and grill the shell side for another 3-4 minutes. The internal temperature should reach 140°F when measured with a meat thermometer.
Tip: Use tongs rather than a fork to avoid puncturing the meat and losing juices.
- 9
Transfer the grilled lobster and green beans to a serving platter. Drizzle the warm garlic-lemon butter sauce over everything and garnish with fresh thyme sprigs and additional lemon zest if desired. Serve immediately.
Tip: Warm butter absorbed by the lobster meat provides incredible flavor and moisture.
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