Grilled Lobster with Rocket
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is my go to dinner when I want to impress without spending hours in the kitchen. Grilled lobster with rocket comes together in just thirty two minutes, and honestly, most of that is hands off cooking time. The beauty here is that lobster tails are surprisingly affordable compared to whole lobsters, and they cook so quickly on the grill. I love pairing them with peppery rocket, which is packed with vitamins and antioxidants that support heart health. A garlicky butter baste and crispy panko topping bring everything together beautifully. It feels fancy enough for company but easy enough for a weeknight treat.
Ella x
Ingredients
- 4lobster tails(6 oz each, split lengthwise)
- 946 mlrocket (arugula)(loosely packed)
- 6 tablespoonsbutter(divided)
- 4garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 3 tablespoonslemon juice(fresh)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes
- 1 teaspoonlemon zest
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. Pat the lobster tails dry with paper towels and brush the meat side lightly with 1 tablespoon of olive oil.
Tip: Drying the lobster prevents sticking and promotes even cooking.
- 2
In a small skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then stir in the panko breadcrumbs and toast for 2-3 minutes until golden, stirring frequently. Season with salt and pepper, then transfer to a plate.
Tip: Toasting the breadcrumbs adds depth of flavour and prevents sogginess.
- 3
Prepare the lemon butter by melting the remaining 3 tablespoons of butter in a small saucepan and whisking in the fresh lemon juice, lemon zest, and red pepper flakes. Keep warm on the side of the grill.
- 4
Place lobster tails flesh-side down on the grill grates and cook for 6-7 minutes without moving, allowing caramelisation to develop.
Tip: Resist the urge to flip; this direct heat creates a beautiful char.
- 5
Flip the lobster tails shell-side down and grill for another 4-5 minutes until the meat is opaque and cooked through. The internal temperature should reach 145°F.
Tip: The total cooking time depends on tail size, so watch carefully to avoid overcooking.
- 6
While the lobster finishes, toss the fresh rocket with 2 tablespoons of olive oil, salt, and black pepper in a bowl until lightly coated.
Tip: Keep the rocket simple to let its peppery flavour shine alongside the rich lobster.
- 7
Transfer the grilled lobster tails to a serving platter and drizzle generously with the warm lemon butter sauce.
- 8
Top each lobster tail with a handful of dressed rocket and finish with a sprinkling of the garlic breadcrumbs and fresh parsley. Serve immediately with extra lemon wedges on the side.
Tip: Serve right away while the lobster is hot and the rocket is still fresh and tender.
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