Grilled Lobster with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dinners because it comes together in under an hour and tastes like you've been cooking all day. Grilled lobster with okra is elegant enough for company yet simple enough for a weeknight, and the best part is that okra is packed with fiber and vitamins that make this dish as nourishing as it is delicious. The butter, garlic, and fresh herbs create this incredible sauce that coats both the tender lobster and the charred okra beautifully. It's all about letting quality ingredients shine with minimal fuss.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, split lengthwise)
- 1 poundfresh okra(trimmed)
- 6 tablespoonsunsalted butter
- 2fresh lemon(juiced and zested)
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(chopped)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonpaprika
- ⅛ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the lobster tails dry with paper towels and brush the exposed meat with 1 tablespoon of olive oil.
Tip: Dry lobster ensures better browning and prevents sticking to the grill grates.
- 2
In a small saucepan, melt the butter over low heat. Add minced garlic, lemon zest, thyme, and parsley. Simmer for 2 minutes until fragrant, then stir in fresh lemon juice. Remove from heat and season with salt and red pepper flakes. Set the herb butter aside.
Tip: Making the butter sauce ahead keeps your grill time focused on cooking the proteins.
- 3
Toss the okra in a bowl with 2 tablespoons of olive oil, salt, black pepper, and paprika until evenly coated. Spread on a grill-safe skewer or perforated grill basket.
Tip: Skewering or using a basket prevents okra from falling through the grates.
- 4
Place lobster tails meat-side down on the grill. Cook for 6-8 minutes without moving them, allowing the meat to develop a golden char.
Tip: Resist the urge to flip early—this creates those desirable caramelized edges.
- 5
Flip the lobster tails to shell-side down. Brush the exposed meat generously with the herb butter. Continue grilling for 5-7 minutes until the meat is opaque and cooked through.
Tip: The butter will drip and create additional flavor; some char on the butter is desirable.
- 6
Place the okra basket on the grill during the last 8 minutes of cooking. Shake occasionally and grill until the okra is tender with charred edges, about 10-12 minutes total.
Tip: Okra cooks faster than lobster, so add it after you've started the lobster.
- 7
Transfer the grilled lobster and okra to a serving platter. Drizzle any remaining herb butter over both components.
- 8
Serve immediately while hot, with extra lemon wedges on the side for additional brightness.
Tip: A simple side of grilled bread can be used to soak up the delicious butter sauce.
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