Best Grilled Tropical Citrus Lobster Tails

READY IN: 20mins


  • 4 -6
    lobster tails, this sauce will serve up to 6 (depends on the size)
  • 1
    cup butter
  • 14
    cup orange juice
  • 1
    teaspoon orange zest
  • 12
    teaspoon lime zest
  • 1
    teaspoon lime juice
  • 1
    tablespoon pineapple juice (since I love to serve this dish with pineapple salsa, you will already have some pineapple juice on )
  • 1
    teaspoon honey
  • 1
    teaspoon shallot, grated
  • 1
    tablespoon garlic
  • 1
    tablespoon fresh cilantro, very fine chopped (more or less to taste)


  • Lobster -- Take each tail, flesh side up and cut down the center of the tail. DO NOT cut all the way through the shell, you just want to cut the meat, so the good butter sauce can get all the way into the meat.
  • Butter -- Simply mix the butter, orange lime and pineapple juice, orange and lime zest, shallot, honey, garlic and cilantro. If you want you can use a small food processor to do this, but I just mix it by hand. Transfer to a small bowl and set to the side. You will need to melt this to brush on the lobsters. I just melt mine in the microwave - 10-15 seconds is all you need.
  • Grilling -- I start with the tails wrapped in a foil pouch so they don't dry out too much. Just add each tail to a piece of foil, shell side down, and butter the flesh side well. Wrap up each tail and put on the grill. I cook around 5-8 minutes (depends on the size of the tail) and then open up the foil pouch, remove the tail and finish on the grill. Brush again with the butter and put flesh side down on the grill. Cook 2 minutes, flip and finish cooking shell side down. When you flip the lobster, make sure to brush with the butter again. Cook another couple of minutes. You want the flesh opaque, firm to the touch and the shell red in color.
  • Serve -- Serve a little extra butter on the side if you want. The lobster meat will pull right out of the shell. ENJOY!