Grilled Lobster with Sweet Potato and Citrus Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something fancy but manageable on a weeknight. Grilled lobster might sound intimidating, but trust me, it comes together in under an hour with minimal fuss. The sweet potatoes are packed with vitamins and fiber, making this feel indulgent yet nourishing. What I love most is that you can prep everything ahead of time, then simply fire up the grill and have an elegant dinner on the table in about 25 minutes. The citrus butter ties it all together with bright, buttery richness that makes the lobster absolutely sing.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed)
- 2 largesweet potatoes(cut into 1-inch wedges)
- 6 tablespoonsunsalted butter
- 1lemon(zest and juice)
- 2 tablespoonsfresh thyme(chopped)
- 3garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- 1 tablespoonhoney
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). Pat lobster tails dry and butterfly them by cutting through the shell lengthwise without severing completely, then gently press flat.
Tip: Dry lobster ensures better browning and helps prevent sticking to the grill grates.
- 2
Toss sweet potato wedges with 2 tablespoons olive oil, half the salt, and paprika. Arrange on grill on a cooler zone and grill for 15-18 minutes, stirring occasionally, until golden and tender.
Tip: Place sweet potatoes on the cooler side of the grill to prevent burning while they cook through.
- 3
In a small saucepan over low heat, melt butter with minced garlic and thyme, stirring gently for 2-3 minutes until fragrant. Remove from heat and stir in lemon zest, lemon juice, and honey.
- 4
Brush the flesh side of lobster tails with the remaining 1 tablespoon olive oil and season with remaining salt, black pepper, and a pinch of paprika.
Tip: Season just before grilling to prevent salt from drawing out moisture.
- 5
Place lobster tails flesh-side down on the hottest part of the grill and cook for 4-5 minutes until lightly charred, then flip shell-side down and cook for another 5-7 minutes until the meat is opaque.
Tip: Lobster cooks quickly, so watch carefully to avoid overcooking which will make it tough.
- 6
Transfer grilled lobster and sweet potatoes to serving plates, drizzle generously with citrus-herb butter, and serve immediately while hot.
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