This grilled lobster tail barbecue recipe is an ode to elegant simplicity. Lobster, seared over the flame, reveals tender, briny flesh, enhanced by a melted butter with capers and fresh herbs. Served with grilled seasonal vegetables and a squeeze of lime, this dish combines refinement, freshness, and bold flavors. Thanks to direct high-heat cooking, the lobster stays juicy while the caper butter melts gently, coating the flesh with a fragrant, briny jus. An ideal recipe for summer meals—festive yet quick to prepare.
A gourmet touch on the grill
This dish is inspired by North American coastal cuisine, especially Atlantic Canada and Maine, where lobster reigns supreme. The choice of grilled lime, fresh herbs, and butter enriched with aromatics also recalls Mediterranean influences. A successful blend of tradition and modernity, over the coals.
Prep time:
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
Ingredients
- 4 lobster tails
- Seasonal vegetables (broccoli, green peas, asparagus, Brussels sprouts, etc.)
- Olive oil
- Salt/pepper
- 100 g salted butter
- 2 tbsp capers
- 1 tsp rosemary
- 2 limes, halved
Instructions
- Make the caper butter by mixing salted butter with capers and chopped rosemary.
- Preheat your BBQ for direct cooking, thermostat at 500°F (260°C).
- Cut your vegetables, spray with olive oil, season with salt and pepper.
- Sear the vegetables directly over the flame to color, then move them away from the flame. Let them continue cooking on the side of the grill without burning.
- Don’t forget to grill the limes (this prevents cooling the meat when squeezed and makes the juice run more easily).
- Oil the lobster tails, season with salt and pepper. Grill directly over the flame for about 2 minutes per side.
- Place the lobster tails shell-side down. Add 1 tbsp of caper butter directly onto the flesh and close the lid for 1 minute to let the butter melt.
- Plate and squeeze some lime juice over the lobster tails.
Serving & sides
Serve lobster tails on a bed of grilled vegetables, with wild rice or a fennel-orange salad. A crisp white wine such as Sancerre, or an oaked Chardonnay, pairs perfectly with this dish.
Dietary variations
- ✅ Gluten-free
- ❌ Contains lactose (butter)
- ✅ Low-carb
- ❌ Not vegetarian
Nutrition facts (per serving)
| Item | Amount | % DV* |
|---|---|---|
| Energy | 423 kcal | 21% |
| Total fat | 30.8 g | 44% |
| Saturated fat | 13.1 g | 66% |
| Omega-3 | 0.8 g | 50% |
| Carbohydrates | 9.2 g | 3% |
| Sugars | 3.4 g | 4% |
| Fiber | 3.5 g | 12% |
| Protein | 23.5 g | 47% |
| Cholesterol | 112 mg | 37% |
| Sodium | 1.25 g | 21% |
| Calcium | 65 mg | 8% |
| Iron | 1.4 mg | 10% |
| Vitamin B12 | 1.9 µg | 79% |
*DV: Daily Values for an average adult (2000 kcal)
🧬 Health Sheet – Cancer + Diabetes
A recipe rich in essential nutrients, low in carbohydrates, and well balanced if consumed in moderation. Grilled lime and capers enhance the digestive and alkalizing effect.
🧬 Click to expand
🧬 Cancer analysis
✅ Benefits: Lobster is an excellent source of lean protein, rich in vitamin B12 and zinc. Grilled vegetables provide fiber and antioxidants.
⚠️ Caution: Salted butter and direct flame cooking can generate oxidized fats if the fire is too strong.
📌 Recommendations: Do not burn the butter or vegetables, and avoid excessive flare-ups.
🍬 Diabetes analysis
✅ Benefits: Low glycemic load, rich in protein and healthy fatty acids.
⚠️ Caution: Butter adds saturated fats, which should be limited in cases of poorly controlled diabetes.
📌 Recommendations: Replace butter with a lemon–caper vinaigrette made with olive oil for a lighter version.
✅ Health summary
A recipe rich in essential nutrients, low in carbohydrates, and well balanced if consumed in moderation. Grilled lime and capers enhance the digestive and alkalizing effect.
🧠 Health tip
Opt for clarified butter if you are sensitive to lactose, or use a drizzle of lemon-infused olive oil to reduce saturated fats.
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