Grilled Lobster with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinner recipes because it's surprisingly quick and elegant. Grilled lobster tail is easier than you'd think, taking just twelve minutes on the grill, while the bright tarragon butter melts into every tender bite. I love pairing it with a fresh watercress salad, which is packed with vitamins and antioxidants that make you feel great after eating. The peppery greens cut through the richness of the butter beautifully, and you'll have dinner ready in under thirty minutes total. It's the kind of dish that feels fancy enough for company but simple enough for a regular Tuesday night.
Ella x
Ingredients
- 4lobster tails(6 oz each, split lengthwise)
- 6 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh tarragon(finely chopped)
- 3 clovesgarlic(minced)
- 3 tablespoonsfresh lemon juice
- 946 mlwatercress(loosely packed)
- 2shallots(thinly sliced)
- 3 tablespoonsextra virgin olive oil
- 1 tablespoonwhite wine vinegar
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 1
Prepare the tarragon butter by combining softened butter, fresh tarragon, minced garlic, and 2 tablespoons of lemon juice in a small bowl. Season with a pinch of salt and pepper, then set aside.
Tip: Make the compound butter up to 2 hours ahead and refrigerate until needed.
- 2
Pat the lobster tail meat dry with paper towels. Brush the flesh side generously with the tarragon butter mixture, reserving some for basting during cooking.
Tip: Dry lobster ensures better browning and prevents steam from cooking unevenly.
- 3
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: If using a charcoal grill, arrange coals to one side for medium-high indirect heat.
- 4
Place lobster tails shell-side down on the grill. Cook for 6-7 minutes until the shells turn bright red and the meat becomes opaque.
Tip: Do not flip the tails; grilling shell-side down protects the delicate meat.
- 5
While lobster grills, whisk together olive oil, remaining lemon juice, and white wine vinegar in a large bowl. Add sliced shallots and season with salt and pepper.
Tip: This quick vinaigrette dressing takes just minutes to prepare.
- 6
Add fresh watercress to the vinaigrette bowl and toss gently to coat just before serving, ensuring the greens remain fresh and crisp.
Tip: Dress the salad immediately before plating to maintain the watercress's peppery crunch.
- 7
Transfer grilled lobster tails to serving plates with shell-side up. Divide the watercress salad among plates, positioning it alongside the lobster.
Tip: The warm lobster and cool, peppery watercress create a beautiful contrast in temperature and flavor.
- 8
Drizzle any remaining tarragon butter over the grilled lobster flesh and serve immediately with extra lemon wedges on the side.
Tip: Serve with crusty bread to capture every drop of the aromatic butter.
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