Garlic Butter Lobster Tails are an indulgent dish to prepare on the grill for a special dinner. Pair them with tenderloin steak bites for an elegant surf-and-turf meal that’s sure to impress at any celebration.
Seafood can feel intimidating to cook at home, but this straightforward recipe delivers consistent, restaurant-quality results on your backyard grill. Try these Grilled Steak and Lobster Tails for anniversaries, birthdays, Valentine’s Day, or any night you want something special.
Grilled Garlic Butter Lobster Tails with Tenderloin Steak Bites
Surf and turf is the ultimate date-night dinner you can easily prepare at home. Steak and lobster create a luxurious pairing that’s simple to execute on the grill. Follow the steps below for buttery, garlicky lobster and juicy steak bites.
Ingredients for Garlic Butter Lobster Tails
- Lobster tails (4)
- Beef tenderloin or ribeye, about 1 pound (optional for surf and turf)
- 1/2 cup butter
- 6 cloves garlic, minced
- 2 teaspoons ground rosemary
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1/8 teaspoon ground red pepper
- 2 tablespoons brown sugar
How to Grill Garlic Butter Lobster Tails
- Light the grill and bring it to about 300°F. Use hickory or another smoking wood if you want a smoky flavor.
- Butterfly each lobster tail: cut down the center of the shell toward the tail with kitchen shears, leaving the tail fin intact.
- Break off the end sections of the shell and gently pull the shell open.
- Loosen the meat from the bottom shell, keeping it attached at the tail. Lift the meat above the shell and press the shell back together so the meat sits on top for even cooking.
- Place the prepared tails on a baking sheet while you make the butter.
- Make the garlic butter: melt butter in a small skillet over low heat and cook the minced garlic until it begins to lightly brown and toast.
- Stir in ground rosemary, kosher salt, and black pepper. Remove from heat, then whisk in brown sugar and a pinch of ground red pepper for balance.
- Spoon or brush the garlic butter over each lobster tail, coating the meat generously.
- Place the lobster tails meat-side up on the grill over indirect heat.
- Close the grill lid and cook for roughly 10–12 minutes, depending on tail size.
- Check doneness with an instant-read thermometer; lobster is done at 145°F internal temperature. Remove from the grill and let rest briefly before serving.
How to Grill Tenderloin Steak Bites
- Pat the steak dry with paper towels. Cut into 1½–2 inch cubes.
- Thread the steak pieces onto skewers and arrange them on a baking sheet while you prepare the butter.
- Spoon the same garlic butter over the steak skewers to flavor them.
- Cook the skewers on the grill over indirect heat alongside the lobster tails. Grill until the steak reaches your desired doneness: about 130°F for rare, 135°F for medium.
How to Store and Reheat
Store leftover lobster and steak bites in an airtight container in the refrigerator for up to two days.
To reheat, preheat the oven to 350°F. Brush the pieces with a little butter, place them in a baking dish, cover with foil, and warm for 5–10 minutes until heated through.
More Surf-and-Turf Ideas
Pair garlic butter steaks with honey garlic shrimp for another fast, flavorful surf-and-turf option. Grilled ribeyes with pineapple shrimp is also a delicious combination for entertaining or a special dinner.
If you enjoy this recipe, please leave a comment and a five-star review — and consider sharing it on Pinterest.
Garlic Butter Lobster Tails
Ingredients
- 4 Lobster tails
- 1 pound steak tenderloin or ribeye
- ½ cup butter
- 6 cloves minced garlic
- 2 teaspoons ground rosemary
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- ⅛ teaspoon ground red pepper
- 2 tablespoons brown sugar
Instructions
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Prepare the grill to about 300°F, using hickory or your preferred smoking wood.
-
Butterfly each lobster tail by cutting down the center of the shell to the tail with kitchen shears, keeping the fin intact.
-
Carefully remove end sections of the shell and pull the shell apart.
-
Loosen the meat from the bottom shell, leaving it attached at the tail. Lift the meat above the shell and press the shell back together so the meat rests on top.
-
Place the prepared lobster tails on a baking sheet.
-
Make the garlic butter: melt butter and cook garlic over low heat until it begins to brown. Stir in rosemary, salt, and pepper.
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Remove from heat and whisk in brown sugar and ground red pepper.
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Spoon the garlic butter over each lobster tail.
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Grill the lobster tails meat-side up over indirect heat with the lid closed.
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Cook about 10–12 minutes, then test the internal temperature; lobster should reach 145°F.
For the Steak
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Pat the steak dry, cut into 1½–2 inch cubes, and thread onto skewers. Set aside on a baking sheet.
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Brush the steak skewers with garlic butter.
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Cook the skewers over indirect heat with the lobster tails.
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Grill until the steak reaches desired doneness: 130°F for rare, 135°F for medium.
Notes
To reheat, preheat the oven to 350°F, brush with butter, cover with foil, and heat for 5–10 minutes until warmed through.