Perfect Grilled Lobster Tail Skewers Recipe with Chimichurri and Lemon Butter

“You know that feeling when the summer sun is just right, and the grill’s calling your name? That evening last July, I found myself fumbling with lobster tails on my tiny backyard grill—totally new territory for me. Honestly, I was a bit nervous; lobster seemed fancy, complicated, and honestly, a little intimidating. But then my neighbor, Carlos, popped over with a grin and a secret weapon: his homemade chimichurri. As I skewered those lobster tails, the grill hissed and sizzled, filling the air with a mouthwatering aroma that pulled me right in.

There was a brief moment when I realized I forgot the lemon butter at the last second—classic me! But hey, sometimes those little mistakes lead to discoveries. The next thing I knew, I was savoring the most flavorful, tender grilled lobster tail skewers, perfectly balanced with the bright, herbaceous kick of chimichurri and a luscious lemon butter drizzle. It wasn’t just a meal; it was a celebration of flavors that made me want to cook this again and again.

Maybe you’ve been there—standing at the grill, wondering if you can really pull off something fancy like lobster tails. Let me tell you, with this recipe, you absolutely can. It’s not only achievable but surprisingly quick and fun. This recipe stuck with me because it combines simple techniques with bold flavors, turning an impressive seafood dish into something you can whip up on a whim.

Why You’ll Love This Recipe

After testing this grilled lobster tail skewers recipe multiple times (and trust me, that lemon butter alone deserves a standing ovation), I’m convinced it’s a keeper for several reasons:

• Quick & Easy: Ready in under 30 minutes, making it perfect for those spontaneous dinner plans or weekend cookouts.
• Simple Ingredients: No obscure items here—you probably have most of these in your kitchen already.
• Perfect for Entertaining: Whether it’s a summer barbecue or an intimate dinner, these skewers impress without the stress.
• Crowd-Pleaser: The combo of grilled lobster with chimichurri and lemon butter always gets rave reviews from seafood lovers and skeptics alike.
• Unbelievably Delicious: The tender lobster meat contrasts beautifully with the zesty, herb-packed chimichurri and the rich, buttery finish.

This isn’t your run-of-the-mill grilled lobster recipe. The chimichurri adds a fresh, vibrant twist that cuts through the richness, while the lemon butter provides a luscious, silky coating that makes each bite feel special. Honestly, it’s that balance of flavors and textures that makes this version stand out. Plus, it’s easy enough to customize—feel free to swap herbs or add a dash of chili flakes if you’re feeling adventurous.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create bold flavor and satisfying textures without fuss. Most are pantry staples, and the fresh herbs really bring everything alive.

• Lobster Tails: 4 medium-sized (6-8 oz / 170-225 g each), thawed if frozen
• Olive Oil: 3 tablespoons, extra virgin (I like Colavita for its smooth taste)
• Garlic: 3 cloves, minced (adds that punch of aroma and flavor)
• Fresh Parsley: 1/2 cup, finely chopped (bright, herbaceous base for chimichurri)
• Fresh Cilantro: 1/4 cup, chopped (optional, but I swear it adds a lovely depth)
• Red Wine Vinegar: 2 tablespoons (for tanginess in chimichurri)
• Red Pepper Flakes: 1/2 teaspoon (optional, for a little kick)
• Lemon Juice: Juice of 1 large lemon (freshly squeezed for best brightness)
• Unsalted Butter: 4 tablespoons, melted (for the luscious lemon butter drizzle)
• Salt and Freshly Ground Black Pepper: To taste
• Wooden or Metal Skewers: 8 pieces (if wooden, soak in water for 30 minutes before use)

Ingredient Tips: Choose lobster tails with firm, white meat and intact shells for the best grilling experience. If you’re short on fresh herbs, frozen parsley works in a pinch but always opt for fresh lemon juice over bottled for that vibrant zing. No red wine vinegar? A mild apple cider vinegar can step in gracefully. For a dairy-free version, swap butter with olive oil or vegan butter alternatives.

Equipment Needed

• Grill: Gas or charcoal grill works perfectly; I’ve used both with great results.
• Sharp Kitchen Shears: Essential for cutting lobster shells safely and cleanly.
• Mixing Bowls: Two medium-sized bowls—one for chimichurri, one for lemon butter.
• Brush: A silicone basting brush to generously coat the lobster tails with lemon butter.
• Tongs: For safely flipping skewers on the grill without losing precious meat.
• Meat Thermometer (Optional): Helpful if you want to be precise; lobster is done around 140°F / 60°C.

If you don’t have a grill, a grill pan or broiler can substitute, but the smoky flavor is less pronounced. For wooden skewers, soaking them beforehand prevents burning—trust me, I learned that the hard way one summer evening!

Preparation Method

1. Prepare the Lobster Tails: Using sharp kitchen shears, carefully cut down the top shell of each lobster tail lengthwise, stopping just before the tail fan. Gently pry the shell open, and lift the lobster meat up, resting it on top of the shell. This makes for even cooking and a beautiful presentation. (Approx. 10 minutes)
2. Make the Chimichurri: In a medium bowl, combine finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, 3 tablespoons olive oil, and a pinch of salt. Stir well and set aside to let flavors meld. (5 minutes)
3. Prepare the Lemon Butter: Melt the unsalted butter gently in a small saucepan or microwave, then stir in fresh lemon juice and a pinch of salt. Keep warm. (3 minutes)
4. Skewer the Lobster Tails: Thread each lobster tail onto two skewers to keep them flat and secure for grilling. This also helps with even cooking and prevents curling. (5 minutes)
5. Preheat the Grill: Get your grill to medium-high heat, around 375°F to 400°F (190°C to 205°C). Brush grates lightly with oil to prevent sticking. (5 minutes)
6. Grill the Lobster Tails: Place skewers on the grill, meat side down first. Grill for about 4-5 minutes, then flip and brush generously with lemon butter. Grill an additional 3-4 minutes until the meat is opaque and slightly firm to the touch. If using a meat thermometer, aim for 140°F (60°C). Avoid overcooking—lobster dries out quickly! (8-10 minutes)
7. Rest and Serve: Remove skewers from grill and let rest for 2 minutes. Drizzle with remaining lemon butter and a spoonful of chimichurri. Serve immediately for best flavor. (2 minutes)

Pro Tip: Keep an eye on the grill; lobster cooks fast. If your grill runs hot, move the skewers to a cooler spot to avoid charring. Don’t rush flipping—handle with care to keep the lobster intact. Also, resting a moment after grilling lets the juices settle, making each bite juicy and tender.

Cooking Tips & Techniques

Grilling lobster tails can feel intimidating, but a few tricks make all the difference:

• Don’t Overcook: Lobster meat turns rubbery if left too long. Aim for firm but still juicy texture—think springy to the touch.
• Shell On for Flavor: Leaving the shell on during grilling locks in moisture and adds subtle smokiness. Plus, it looks stunning on the plate.
• Use Two Skewers: This keeps the lobster flat while grilling, preventing awkward curling and ensuring even cooking.
• Prep Chimichurri Ahead: Making chimichurri an hour before allows the flavors to develop beautifully—just stir again before serving.
• Butter Basting: Brushing lobster meat with lemon butter during grilling adds richness and helps prevent drying out.
• Multitasking: While lobster grills, prep a simple side salad or cook some grilled veggies to complement the meal.

I once left lobster on the grill a minute too long, and it was noticeably tougher—lesson learned! So, keep a timer handy and trust your senses: opaque color and slight firmness are your cues.

Variations & Adaptations

This grilled lobster tail skewers recipe is versatile and easy to tweak for your preferences or dietary needs:

• Spicy Kick: Add finely diced jalapeño or a dash of cayenne to the chimichurri for a fiery twist.
• Garlic Herb Butter: Swap lemon butter with garlic herb butter—melt butter with minced garlic, thyme, and parsley for a rich flavor.
• Grilled Citrus Twist: Add grilled lemon or orange slices served alongside for an extra zesty burst.
• Allergy-Friendly: For dairy-free, skip butter and brush with olive oil mixed with lemon juice and zest.
• Cooking Method: If you don’t have a grill, broil lobster tails in the oven on high for 5-7 minutes, watching carefully so they don’t overcook.

Personally, I once tried swapping cilantro for fresh basil in the chimichurri—it was unexpectedly delightful, adding a sweet, peppery dimension. Don’t hesitate to experiment and make this recipe your own.

Serving & Storage Suggestions

Serve the grilled lobster tail skewers hot off the grill for the best experience. The lemon butter should still be warm and silky, coating the meat perfectly. Present skewers on a platter with a drizzle of chimichurri and lemon wedges on the side for an inviting look.

Pair with crisp white wines like Sauvignon Blanc or a light Chardonnay. For sides, think grilled asparagus, a fresh green salad, or buttery corn on the cob—simple, light, and complementary.

Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 275°F / 135°C) wrapped in foil to avoid drying out. Lobster also freezes well—wrap tightly and consume within 1 month.

Fun fact: flavors meld beautifully overnight, so if you have leftovers, the next day’s lobster with chimichurri tastes just as vibrant (if not better!).

Nutritional Information & Benefits

Each serving of grilled lobster tail skewers (1 tail) roughly contains:

Nutrient	Amount
Calories	180 kcal
Protein	34 g
Fat	5 g
Carbohydrates	1 g
Vitamin C	15% DV

Lobster is a lean protein packed with essential nutrients like zinc, selenium, and vitamin B12. The fresh herbs in chimichurri add antioxidants and vitamin C, while the lemon juice boosts flavor without added calories. This recipe is naturally gluten-free and low in carbs, making it suitable for many dietary preferences.

From a wellness perspective, this dish feels indulgent but keeps things light, especially when paired with fresh veggies or salad. It’s a great option when you want something special without sacrificing nutrition.

Conclusion

If you’ve ever hesitated to try cooking lobster at home, these grilled lobster tail skewers with chimichurri and lemon butter might just change your mind. The recipe balances simplicity with impressive flavor, making an elegant seafood dish approachable and fun to make. I love how it brings a little festive feeling to any night—no fancy occasion needed!

Feel free to tweak the herbs, spice it up, or keep it classic. Cooking should be joyful and personal, and this recipe reflects that for me. Give it a shot, and I’d love to hear how you made it your own—drop a comment or share your tips! Cooking lobster might seem daunting, but trust me, you’ve got this. Happy grilling!

FAQs

How do I know when lobster tails are fully cooked?

Lobster meat turns opaque and firm when done, usually at around 140°F (60°C). It should spring back slightly when pressed. Avoid overcooking to keep it tender.

Can I use frozen lobster tails for this recipe?

Absolutely! Just thaw them in the refrigerator overnight or under cold running water before prepping and grilling.

What can I substitute for chimichurri if I don’t have fresh herbs?

You can use pesto or a simple garlic and parsley butter sauce. However, fresh herbs really make a difference in flavor and brightness.

Is it necessary to use skewers for grilling lobster tails?

Using two skewers keeps the lobster flat and ensures even cooking. If you don’t have skewers, you can grill tails shell-side down on a rack but be careful to prevent curling.

Can I prepare the chimichurri and lemon butter ahead of time?

Yes! Chimichurri tastes even better after resting for an hour or two. Lemon butter should be kept warm and brushed just before serving for best texture.

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