Grilled Lobster Tail Recipe

Grilled Lobster Tail Recipe Recipe

I prepared lobster over the weekend because I wanted to cook something gourmet in honor of Bastille Day (the French equivalent of Independence day, but on July 14th). It's not a traditional thing to serve in France for Bastille Day, but it was a great excuse to make good use of our barbecue grill and cook up some seafood.

The dish is ultra easy. I simply grilled halved lobsters and garnished them with tarragon, chives, garlic and lemon, then drizzled them with truffle oil. It was almost too sinful to eat, but somehow I managed to find the strength!  


Yields: 2 servings

4 lobster tails
1 shallot, finely chopped
1 tablespoon olive oil
1 clove pickled garlic, finely minced
¼ cup curly parsley, chopped
1 tablespoon chives, chopped
1 tablespoon fresh tarragon, chopped
1 teaspoon fresh thyme, chopped
2 lemons, zested and freshly squeezed
1½ teaspoons salt
1 teaspoon black pepper, freshly cracked
2 tablespoons white truffle oil, + extra for drizzling
3 cups arugula


In a small sauce pan, heat the oil, then add the shallots. Cook for 3 minutes until lightly golden.

In a mortar and pestle, combine salt, lemon juice, lemon zest, garlic and the fresh herbs. Grind until you have a coarse paste. Add the shallots. Stir well. 

Clean the lobsters; brush and rinse thoroughly. Using kitchen shears, cut the lobster tails in half, lengthwise. Pat dry using a paper towel. Insert 2 toothpicks per tail into the meat. Brush with oil. Season with salt and pepper.

Heat your barbecue grill. Brush the grill with a thin layer of oil. Place the lobster tails on the grill and cook for 4-5 minutes until seared on one side. Sprinkle with salt and pepper, then flip the tails and cook on the other side. Add about 2 teaspoons herb mixture onto the meat; cover with foil and cook for 4 more minutes. 

Add the truffle oil to the remaining herb mixture and garnish the lobsters with it. Serve on a bed of arugula. 

Bon appétit!


You can find ready-made pickled garlic in most Asian specialty markets.

I used Pastamoré brand white truffle oil.

Published By: Jacqueline Pham on July 16, 2013.


comments powered by Disqus

Order my latest book:
Banh Mi

Related Posts


Recent Posts

15 Fall Dessert Recipes for Dinner Parties
15 Fall Dessert Recipes for Dinner Parties
Soyrizo Mushroom Patties
Soyrizo Mushroom Patties
Mango Salsa Appetizers
Mango Salsa Appetizers
Turkey Noodle Stir Fry Recipe
Turkey Noodle Stir Fry Recipe