Grilled lobster tails with beer butter are an unbeatable way to celebrate summer. Tender lobster meat brushed with a tangy, garlicky beer butter creates a simple yet impressive meal your guests will love. Ready in minutes on a hot grill, these lobster tails are ideal for backyard dinners, fire-pit gatherings, or any warm-weather celebration.
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This grilled lobster tail recipe keeps things straightforward without sacrificing flavor. It can get a little messy if you dive in by hand—garlic-herb butter will happily drip—but that’s part of the fun. Serve hot off the grill with cold drinks and friends, and you’ve got a memorable summer meal.
The beer butter in this recipe is bright and citrusy, and pairs especially well with a seasonal wheat ale. A splash of beer lifts the richness of the butter and complements the sweet, smoky lobster meat.
Table of Contents
- Why You’ll Love the Grilled Lobster Tails with Beer Butter
- Lobster Recipe Ingredients Round-Up
- ProTip for Cooking with Lobster
- Most Anticipated Grill of 2025
- How to Make Grilled Lobster Tails with Beer Butter
- Season
- Make the Beer Butter
- Grill the Lobster
- Serve It Up
- What to Serve with Grilled Lobster Tails with Beer Butter
- Leftovers & Reheating Instructions
- More Lobster Tail
- FAQs for Grilled Lobster Tails
- Grilled Lobster Tails with Beer Butter Recipe
Why You’ll Love the Grilled Lobster Tails with Beer Butter
This recipe delivers classic summer backyard flavor without complicated prep. You don’t need to work with live lobster—just purchase whole lobster tails, prep them quickly, and let the grill do the rest. The heat gives the meat a slightly smoky edge while keeping it tender and sweet.
The beer butter elevates the dish: garlic, fresh herbs, a touch of heat from red chili flakes and cayenne, and a splash of beer for brightness. It makes a great basting sauce and a dipping sauce, so every bite stays rich and flavorful.
For more lobster-tail inspiration, try a roundup of other lobster-tail recipes to expand your repertoire.
Lobster Recipe Ingredients Round-Up
- Lobster — Whole lobster tails, kosher salt, garlic powder, black pepper, canola or olive oil
- Beer Butter — Unsalted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, cayenne, and a splash of beer
These simple, fresh ingredients make an easy shopping list and keep prep quick so you can focus on grilling and entertaining.
ProTip for Cooking with Lobster
Bring lobster tails to room temperature before grilling to ensure even cooking. Cold meat straight from the fridge can tighten up on the grill. Lobster cooks fast—stay nearby, baste frequently, and remove when the meat turns opaque and the internal temperature reaches 145°F.
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How to Make Grilled Lobster Tails with Beer Butter
Allow lobster tails to come to room temperature for more even cooking. Using a sharp knife or kitchen shears, cut down the top of the shell from base to tail fin, slicing into the meat but not completely through. Cut the underside of the shell as needed so you can open the tail like a book and expose the meat.
Season
Lightly brush the exposed meat with canola or olive oil, then season with kosher salt, garlic powder, and black pepper. Simple, bold seasoning highlights the natural lobster flavor.
Make the Beer Butter
Combine melted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, cayenne, and a splash of beer in a small bowl. Whisk until smooth—this mixture will be used for basting while grilling and as a dipping sauce when serving. If you like a smoky note, briefly expose the butter to a hot coal or add a touch of smoked salt.
Grill the Lobster
Preheat the grill to medium-high (about 400°F). Place lobster tails meat-side down on the grates and cook 2–3 minutes, until the meat turns opaque and the shell brightens. Flip, baste generously with the beer butter, and cook another 1–2 minutes. The ideal internal temperature is 145°F. Avoid overcooking to keep the meat tender.
Serve It Up
Remove lobster tails from the grill and plate immediately. Serve with extra beer butter in a small bowl for dipping and lemon wedges on the side. A cold seasonal beer pairs perfectly and completes the meal.
What to Serve with Grilled Lobster Tails with Beer Butter
Keep sides simple so the lobster remains the star. Crispy fries, a light summer salad with lemon vinaigrette, grilled asparagus, or charred corn all work well. A crusty bread grilled briefly makes a great tool to soak up leftover butter. Add hot sauce on the side if you like extra heat.
Leftovers & Reheating Instructions
If you have leftovers, cool the lobster completely, remove the meat from the shell, and store in an airtight container in the refrigerator. Reheat gently in a skillet with a little reserved beer butter over low heat or steam briefly with a splash of water. Avoid the microwave to prevent drying out the meat.
More Lobster Tail
Wood Plank Lobster Tails
Sriracha Butter Grilled Lobster Tails
Dirty Lobster Tails with Hatch Chile Butter Sauce
Smoked Lobster Tails
Parmesan Crusted Lobster Tails
Smoked Lobster Tails with garlic butter
FAQs for Grilled Lobster Tails
Yes—only if they are fully thawed first. Thaw overnight in the refrigerator or in cold water for a few hours. Grilling frozen lobster leads to uneven cooking.
Use sharp kitchen shears or a sturdy knife. Cut down the top of the shell to the tail fin, slice into the meat without cutting all the way through, and open the tail like a book for grilling.
The meat should be opaque white and the shell bright red. Use a thermometer—the internal temperature should reach 145°F. On a hot grill this usually takes around 2–3 minutes per side.
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Grilled Lobster Tails with Beer Butter
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Ingredients
Lobster Ingredients:
- 3-4 Whole Lobster Tails
- ½ tbsp Kosher Salt
- ½ tbsp Garlic Powder
- ½ tbsp Black Pepper
- Canola Oil as needed
Beer Butter:
- 2 sticks Unsalted Butter melted
- 2 tbsp Minced Garlic
- 2 tbsp Dijon Mustard
- 1.5 tbsp Chopped Parsley
- 2 tsp Red Chili Flakes
- 1 tsp Cayenne Powder
- 1 splash Sam Adams Summer Ale
Instructions
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Cut lengthwise down the top shell of each lobster tail to the tail fin.
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Open the tails and cut the meat along the same line as the shell, keeping the bottom attached so you can present the meat on top of the shell.
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Brush with oil and season with salt, garlic powder, and black pepper.
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Mix all beer butter ingredients in a bowl and set aside for basting and dipping.
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Preheat the grill to medium-high heat (about 400°F).
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Place lobster tails meat-side down and grill 2–3 minutes until the meat turns white and shells brighten. Flip, baste with beer butter, and cook an additional 1–2 minutes until the internal temperature reaches 145°F.
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Remove from the grill, serve with extra beer butter and lemon wedges, and enjoy.
Notes
ProTip for Cooking with Lobster
Start with room-temperature lobster tails for even cooking. Lobster cooks quickly—baste often and pull the tails as soon as the meat is opaque and the temperature is correct.