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Perfect Grilled Lobster Tail Skewers Recipe with Chimichurri and Lemon Butter

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A quick and easy grilled lobster tail skewers recipe featuring a vibrant chimichurri and luscious lemon butter drizzle, perfect for summer cookouts and elegant dinners.

Ingredients

Scale
  • 4 medium-sized lobster tails (6–8 oz / 170–225 g each), thawed if frozen
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • Juice of 1 large lemon
  • 4 tablespoons unsalted butter, melted
  • Salt and freshly ground black pepper, to taste
  • 8 wooden or metal skewers (if wooden, soak in water for 30 minutes before use)

Instructions

  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. (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. (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. Aim for 140°F (60°C) if using a meat thermometer. (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. (2 minutes)

Notes

Keep an eye on the grill to avoid overcooking; lobster cooks fast and becomes rubbery if left too long. Using two skewers keeps the lobster flat and prevents curling. Resting the lobster after grilling lets juices settle for tender bites. For dairy-free, substitute butter with olive oil or vegan butter alternatives. Chimichurri can be made ahead to enhance flavor.

Nutrition

Keywords: grilled lobster tail, lobster skewers, chimichurri, lemon butter, seafood recipe, summer grilling, easy lobster recipe

Find it online: https://chrisfeasts.com/perfect-grilled-lobster-tail-skewers-recipe-with-chimichurri-and-lemon-butter/