Grilled Lobster with Spinach
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
When I want to impress guests without spending hours in the kitchen, this grilled lobster with spinach is my go to dish. The whole meal comes together in just 35 minutes, making it perfect for a weeknight dinner party or special occasion. Lobster tails are surprisingly affordable when you shop smart, and pairing them with nutrient rich spinach which is packed with iron and vitamins gives you a restaurant quality meal that's actually good for you. The garlic and fresh thyme create an incredible aromatic sauce that lets the sweet lobster meat shine. Trust me, this elegant yet simple recipe will have everyone asking for seconds.
Ella x
Ingredients
- 4lobster tails(6 oz each, halved lengthwise)
- 1420 mlfresh spinach(packed)
- 4 tablespoonsbutter(divided)
- 5garlic cloves(minced)
- 1lemon(halved)
- 1shallot(finely diced)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- ¼ teaspoonred pepper flakes
- 59 mlwhite wine
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 flesh side with 1 tablespoon of olive oil.
Tip: Drying the lobster ensures better caramelization and prevents steaming on the grill.
- 2
Season the lobster meat generously with sea salt, black pepper, and a pinch of red pepper flakes on both sides.
Tip: Season just before grilling to prevent the salt from drawing out moisture too early.
- 3
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the diced shallot and sauté for 2 minutes until softened.
Tip: Using a skillet separate from the grill allows you to prepare the spinach while the lobster cooks.
- 4
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine and let it reduce by half, about 1 minute.
Tip: The wine adds acidity and depth to balance the richness of the butter and lobster.
- 5
Add the fresh spinach in batches to the skillet, stirring gently until fully wilted, about 3-4 minutes. Season with a pinch of salt and pepper. Remove from heat and stir in the remaining 1 tablespoon of butter.
Tip: Adding spinach in batches prevents overcrowding and ensures even wilting.
- 6
Place the lobster tails meat-side down on the preheated grill. Cook for 5-7 minutes without moving them, until the flesh is opaque and develops grill marks.
Tip: Resist the urge to flip or move the lobster—this creates beautiful char and helps retain moisture.
- 7
Flip the lobster tails shell-side down and cook for an additional 3-4 minutes until the internal temperature reaches 145°F. Place a sprig of fresh thyme on each tail during the final minutes.
Tip: A meat thermometer inserted into the thickest part ensures perfectly cooked lobster without overcooking.
- 8
Transfer the grilled lobster tails to serving plates and top each with a generous portion of the garlic spinach. Drizzle with fresh lemon juice and serve immediately.
Tip: Serving immediately ensures the lobster is at peak temperature and the spinach remains vibrant green.
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