Skewered lobster tails bring a rich, buttery flavor that’s hard to beat. Grilling them over an open flame concentrates that flavor and adds a smoky char that transforms the meat. Threading the tails onto skewers and cooking them over coals or a hot grill is a simple, satisfying way to prepare lobster for a crowd or an intimate meal.
These skewered lobster tails are seasoned, seared, and basted with an herb-sweetened butter so each bite is smoky, citrus-bright, and indulgent. A bold smoked chipotle-style rub gives the shells a little kick while the agave-herb butter keeps the meat tender and glossy.
Whether you grill them over a backyard barbecue or cook them on a pit, this technique highlights the lobster’s natural sweetness while adding layers of char and aroma. Skewered lobster tails are a memorable centerpiece for any special meal or a standout way to upgrade a casual cookout.
Table of Contents
- Why You’ll Love Skewered Lobster Tails
- Ingredients Roundup
- Most Anticipated Grill of 2025
- How to Make Skewered Lobster Tails
- What to Serve with Lobster Skewers
- Leftovers & Reheating Instructions
- More Lobster Tail Recipes
- FAQs for Lobster Skewers
Why You’ll Love Skewered Lobster Tails
Skip the pot of boiling water and try grilling lobster tails on skewers for a dramatic flavor boost. The quick, hot cooking gives the meat a delicate, flaky texture while a light char adds complexity. Brushing the tails with a sweet-and-herb butter during the last few minutes keeps the meat moist and creates a glossy finish. A smoky rub and a squeeze of citrus brighten each bite and balance the richness.
When the shells turn bright orange and the meat is opaque, the lobster is cooked. Preparing lobster this way is an easy technique that feels elevated—perfect for impressing guests without spending hours in the kitchen. Serve straight from the grill and watch it disappear.
Ingredients Roundup
- Lobster — Cold-water lobster tails are best for texture and flavor. A smoky chipotle-style rub combined with a little oil helps the seasoning adhere, and sturdy metal skewers make turning the tails on the grill much easier.
- Agave Herb Butter — Clarified butter forms the base so it won’t burn quickly. Add a touch of agave nectar for sweetness, chopped fresh herbs like cilantro and scallions, minced garlic, a hint of jalapeño purée for heat, and lemon or lime juice to finish. Use a small cast iron sauce bowl to melt and mix the butter right on the grill.
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How to Make Skewered Lobster Tails
Prepping the Lobster Tails
Thaw the lobster tails if frozen. Using kitchen shears, cut down the center of the top shell from the base toward the tail fins, stopping before the tail flap. Flip the tail and repeat the same cut on the bottom. Gently pry the meat away from the shell with your thumbs, keeping the tail flap attached for a neat presentation.
Make a few small cuts along the sides of the shell if needed to free the meat fully while leaving the underside attached. This keeps the meat together and makes skewering simple.
Seasoning and Skewering
Combine a smoked chipotle-style rub with a little olive or canola oil to form a paste. Brush the paste evenly over the exposed meat and down to the tail. Lay each prepared tail top-side up and skewer through the shell and then the flesh so the lobster lies flat. Two parallel metal skewers prevent spinning and make it easy to handle multiple tails—stack 3–4 tails per skewer for serving a group.
Grilling the Lobster Skewers
Preheat the grill to medium-high using a two-zone method. Place a small cast-iron pan or sauce bowl over the hot side and melt the clarified butter. Stir in agave, herbs, scallions, garlic, and jalapeño, then remove the pan from direct heat and set aside.
Set the skewered lobster tails across the cooler side of the grill (not directly over flames). Close the lid and cook for 7–8 minutes, or until the meat becomes opaque and reaches an internal temperature of about 135°F. In the final two minutes brush the tops with the agave herb butter and watch carefully to avoid flare-ups. Remove from the grill and let rest 2–3 minutes before serving.
What to Serve with Lobster Skewers
Lobster skewers pair beautifully with roasted garlic potatoes, a crisp mustard-vinaigrette salad, or grilled summer vegetables. For a casual beach-style serving, present the tails with lime or lemon wedges, warm garlic butter, and crusty bread. For a larger feast, include them alongside steak or prime rib for an impressive surf-and-turf spread. Bright, acidic wines or a cold beer complement the rich, buttery meat.
If you want a fuller menu, pair the lobster with tenderloin, grilled corn, and a bold salad for a complete and memorable meal.
Leftovers & Reheating Instructions
Store leftover lobster tails in an airtight container in the refrigerator. To reheat, wrap the tails in foil with a little melted butter and warm gently in a low oven or over indirect heat on the grill just until heated through. Reheat the butter sauce on low and spoon it back over the lobster to restore moisture. Avoid high heat or extended reheating to keep the meat tender.
More Lobster Tail Recipes
Lobster Tail Skewers with Bang Bang Sauce
Smoked Lobster Tails
Smoked Lobster Tails with Garlic Butter
Honey Cajun Smoked Lobster Tails
Bacon Stuffed Lobster Tails
Parmesan Crusted Lobster Tails
FAQs for Lobster Skewers
Use kitchen shears to cut down the top and bottom of the shell, then gently remove the meat while keeping the tail fins attached for presentation and structure. This helps the meat stay intact when skewered.
You can, but soak them in water first to reduce the chance of burning. Metal skewers are more reliable for direct-heat grilling and make turning easier.
The shell will turn bright orange and the flesh will be opaque white. An internal temperature of about 135°F is a good target; higher temperatures risk drying the meat.
Skewered Lobster Tails
Ingredients
Lobster:
- 8 Cold Water Lobster Tails
- 2 tbsp Smoked Chipotle Mezcal (or similar smoky rub)
- 2 tbsp Canola Oil
Agave Herb Butter:
- 3 tbsp Clarified Butter
- 1.5 tbsp Agave Nectar
- 1 tbsp Chopped Cilantro
- 1.5 tsp Chopped Scallions
- 1.5 tsp Minced Garlic
- 1 tsp Jalapeño purée or finely diced
Garnish:
- ¼ cup Sour Cream mixed with 2 tsp Lime Juice
- Lime Wedges
Instructions
- Prepare the lobster tails: ensure they are thawed, then cut down the top shell with kitchen shears, stopping before the tail flap. Flip and repeat on the underside. Loosen the meat and remove the top shell halves, keeping the tail flap attached.
- Mix the smoked rub with canola oil to form a paste. Brush the paste over all exposed meat and the tail edges.
- Skewer the lobster: skewer near the tail flap, fold the meat over and skewer through the top so the lobster lies flat. Place 3–4 tails per skewer if desired.
- Preheat a grill to medium-high and set up zones so you have a cooler area for indirect cooking.
- Melt the clarified butter in a small cast-iron pan on the grill, then stir in agave, herbs, scallions, garlic, and jalapeño. Remove from heat and set aside.
- Place the skewered tails over indirect heat, close the lid and cook 7–8 minutes until opaque and about 135°F internal. In the last minutes brush with the agave herb butter, watching for flare-ups.
- Remove from the grill, rest 2–3 minutes, then garnish with the sour cream-lime mixture and lime wedges. Serve immediately.