Total Time
Prep 15 mins
Cook 11 mins

A Weber recipe.


  1. In a small saucepan over very low heat, melt the butter.
  2. After the butter has melted, skim off the foam.
  3. Add the tangerine zest, juice, and salt.
  4. Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.
  5. Using kitchen shears split each tail in half lengthwise.
  6. If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.
  7. Lightly brush the exposed meat with the butter in the cup.
  8. Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes (watch for flare-ups).
  9. Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup.
  10. Remove from the grill and serve warm with the reserved butter on the side.
Most Helpful

It was a really nice option for lobster. I also used salted butter, so I did only a pinch, however my guests thought it still needed a bit more salt. I did add a pinch of garlic powder and everyone agreed it was nice and light, a contrast to the steak I served it with. The only change was instead of grilling, I placed the lobster in the oven and broiled at high, and kept it there for 14 minutes. Thanks for sharing!

Spacemonkey December 31, 2009

Really simple, very very good! I didn't have any unsalted butter so used salted butter but omitted the kosher salt. The tangerine gives a great citrus flavor without being as overpowering as lemon would be. The idea of using a skewer to stop curling is so good I don't know why I didn't think of it before! The sauce is also great over BBQ vegetables.

Peter J October 01, 2006

My family loved these lobster tails. They were very easy to make & they tasted fabulous. I have the Weber cookbook & I have made many things out of the book & they have all been really good. I highly recommend this recipe.

kim in Manitoba July 24, 2006