Grilled Lobster Tails with Spicy Cilantro-Lemon Vinaigrette

So, I love lobster.  More than any seafood except crab legs, and they’re often just too much dang trouble – and too messy – to eat, so I go with the lobster.  This was our first attempt at grilling lobster, and we both loved it!


8 (6 to 8 oz.) lobster tails (the frozen kind are fine)
2 Roma tomatoes, peeled, seeded, and finely chopped, about 3/4 cup chopped
1/2 cup plus 2 tablespoons extra-virgin olive oil
Juice of half a lemon (or the whole thing if you’re feeling frisky)
Zest of one lemon
1 tablespoon (or more) fresh chopped cilantro leaves
1/4 teaspoon (or more) cayenne pepper
1/4 teaspoon (or more) red chili pepper flakes
Salt and pepper to taste


Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces.  Cover with plastic wrap and refrigerate until ready to grill the lobsters.

Shortly before grilling, in a non-reactive mixing bowl combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, cilantro, cayenne, red chili flakes, salt and pepper and stir to combine.

Preheat a grill to medium-high.  If you’re like us, that’s whenever the food is ready to grill and the coals look somewhat decent.

Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.  Place the tails, cut side down, on the grill and cook for 3 minutes.  Rotate the tails 45 degrees and cook for 3 minutes longer.  Rotate 45 degrees again so the tails are now cut side up and cook until lobster is just cooked through, 1 to 3 minutes longer.  During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.

Serve the lobster tails with more of the vinaigrette drizzled over the meat.  Yum.