Grilled Lobster Tail

Grilled Lobster Tail


Serves:                       4-6

Prep:                           10 minutes

Cooking time:           12 minutes

Cuisine type:             Seafood

Recipe type:             Seafood braai / barbeque

Difficulty:                    Medium



  • 8 x 100 g lobster tails

Chili Garlic Butter Sauce

  • 6 T butter
  • 4 cloves garlic, crushed
  • 1-2 red chili
  • 1 sprig dill and an extra 1T for garnishing
  • 1 T Worcestershire sauce
  • 1 T juice of lemon
  • 1 T fish sauce
  • ¼ c water

To serve and garnish

  • Lemon wedges
  • Micro herbs


  1. Get the braai or barbeque going, until moderate heat is reached.
  2. Rinse the lobster tails and gently open them up by cutting the inner softer skin to open the lobster’s tail flesh.
  3. Gently loosen the flesh from the shell, keeping the tail intact. Bend it breaking the outer shell slightly – this helps if from coiling once cooked. Pat dry and set aside.
  4. For the sauce, heat the butter in a saucepan over high heat along with the garlic, chili and dill.
  5. Add the Worcestershire sauce, lemon juice, and fish sauce or stock concentrate and pour in the water.
  6. Bring to the boil for 8 minutes until slightly thickened, and transfer to a small bowl. Remove the chillies and discard.
  7. Baste the inner lobster tails flesh generously with the sauce and cook on the braai for 3- 5 minutes on each side until cooked. Be careful not to overcook it.
  8. It is important to turn the tails every now and to cook it evenly. You will see the shell will start to turn to a bright orange colour as its cooks through.
  9. Once done, place on a platter along with lemon wedges and a salad of your choice and garnish with micro herbs and it’s ready to serve!