Grilled Lobster with Radish and Herb Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
There's something special about grilling lobster tails at home that feels fancy but is honestly quite simple. This dish comes together in just over thirty minutes, making it perfect for a weeknight dinner that tastes restaurant quality. The herb butter with fresh tarragon and chives melts beautifully over the tender lobster meat, while the crisp radishes add a peppery brightness and are packed with vitamin C to support your immune system. The red wine vinegar dressing ties everything together with just the right tang. It's an elegant meal that won't keep you stuck in the kitchen, and I promise your guests will be thoroughly impressed.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, split lengthwise)
- 6 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh tarragon(finely chopped)
- 1 tablespoonfresh chives(minced)
- 1 teaspoonlemon zest
- 8radishes(thinly sliced into matchsticks)
- 1shallot(minced)
- 2 tablespoonsred wine vinegar
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly cracked black pepper
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Prepare the herb butter by mixing softened butter with tarragon, chives, and lemon zest in a small bowl. Season with a pinch of sea salt and set aside.
Tip: Make the herb butter ahead of time and refrigerate for easier handling.
- 2
Create the radish relish by combining sliced radishes, minced shallot, red wine vinegar, and olive oil in a bowl. Season with salt and pepper, then let sit for 10 minutes to allow flavors to meld.
Tip: The radishes will soften slightly and the vinegar will brighten the flavors as it sits.
- 3
Preheat your grill to high heat, about 400-450°F. Pat the split lobster tails dry with paper towels and brush the flesh side lightly with olive oil.
Tip: Dry lobster ensures better grilling and prevents sticking.
- 4
Place lobster tails on the grill flesh-side down for 5-6 minutes until the flesh turns opaque and develops light grill marks.
Tip: Keep the shell side up during initial grilling to protect the delicate meat.
- 5
Carefully flip the lobster tails and grill for an additional 4-6 minutes on the shell side until the shell is lightly charred and the meat is fully cooked through.
Tip: The lobster is done when the internal temperature reaches 140°F.
- 6
Transfer grilled lobster tails to a serving platter and generously top each tail with a dollop of herb butter, allowing it to melt into the warm meat.
Tip: The warm lobster will help melt the butter perfectly.
- 7
Spoon the radish relish over the herb butter on each lobster tail, distributing the shallots and vinegar evenly.
Tip: The cool, peppery radish relish provides wonderful contrast to the hot, buttery lobster.
- 8
Serve immediately with fresh lemon wedges on the side for additional brightness and acidity.
Tip: Serve within 2-3 minutes of plating for the best temperature contrast.
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