Grilled lobster with smoked paprika butter

Grilled Lobster Tails with Smoked Paprika Butter

Whether paired with a glass of champagne or a perfectly medium-rare steak, nothing says “special dinner” like grilled lobster tails.

This “Grilled Lobster Tails with Smoked Paprika Butter” recipe is a guest blog post from the wonderful food blogger, Heidi Larsen, of Foodie Crush.

Lobster tails just might be the most classic fancy-that-it’s-time-to-celebrate meal of all time.

Whether they’re paired with a glass of champagne or a perfectly medium-rare steak, nothing says “special dinner” like lobster.

Whole lobsters can be unwieldy to prepare, and honestly a little intimidating to eat. The infamous “screaming” as they go into the boiling water. The cracking of all those leggy parts and those other inside parts that are better left unseen. Isn’t there an easier way?

Yes! Simply go for the tail!

Grilled Lobster with Smoked Paprika |

Lobster tails are commonly broiled, but even if the weather outside is frightful, there’s no reason not to heat up the grill for one of the easiest to prepare, most flavorful to eat, luxe dinners to be had this year.

These tails are split down the middle then gently tugged on top of their shell for that fancy-schmancy, butterflied look.

Then it’s time to bring on the flavor.

Grilled Lobster with Smoked Paprika |

The key to flavor for these tails is two-fold.

First, spiced-up butter drapes the lobster meat as it cooks on the grill. Garlic, parsley, a bit of lemon juice and a generous amount of smoked paprika add an earthy essence that compliments the sweet lobster meat in only the best way.

Secondly, cooking on the grill adds yet another layer of smoky flavor that subtly flavors from the outside in.

Grilled Lobster with Smoked Paprika |

Grilled Lobster with Smoked Paprika |

To serve, this dinner couldn’t be easier. Simply place the whole tails on plates. Serve with some of the reserved smoked paprika butter that’s been melted if you’d like.

Because tails need to be dipped in butter. It’s in their DNA.

Pull the tails out of their shells and that sweet meat is ready to eat.

And that’s when you look at the one you love, and say, “Bon appétit.”

Grilled Lobster with Smoked Paprika |


  • 2 lobster tails
  • 4 Tablespoons butter, room temperature
  • 2 cloves garlic, minced or pressed
  • 1 small lemon, juiced
  • 1 Tablespoon parsley, freshly minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt


  • Oil the grill grates of your grill with paper towels lightly coated with grapeseed or canola oil. Preheat one side of the grill on high and one side on low for 10-15 minutes.
  • Rinse the lobster tails and pat dry. Starting at the fleshy end, cut the top of the shell down the middle, stopping at the tail. Use a sharp knife to score a line down the center of the lobster meat, about 1/4 inch deep. Gently pull the lobster meat out of the shell but leave the part that connects with the tail intact and tuck the shell under the meat, so it rests on top of the shell.
  • In a small bowl, mix the butter, garlic, lemon juice, parsley, smoked paprika and kosher salt together until smooth.
  • Spread some of the butter on each of the tops of the lobster tails. Place on the hot grill, cover and cook for 10 minutes then baste with a little more butter. Cook for another 5 minutes or until the lobster tails are opaque and slightly firm to the touch. If the tails look milky rather than fully opaque or white, cook another few minutes, checking frequently.
  • Melt the rest of the butter and serve alongside the lobster tails for dipping.
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