Description
Delicious and easy-to-make grilled lobster skewers featuring tender lobster tail meat marinated in a flavorful garlic-butter sauce with lemon and smoked paprika. Perfect for a summer barbecue or special occasion, this recipe delivers smoky, juicy seafood grilled to perfection and served with fresh lemon wedges and chopped parsley.
Ingredients
Scale
Lobster Skewers
- 4 lobster tails (about 5–6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
- Chopped parsley, for garnish
Instructions
- Prepare Lobster Tails: Using kitchen shears, carefully cut the lobster shells down the center and gently pull out the meat, keeping it attached at the base of the tail. Cut the lobster meat into large chunks suitable for skewering and thread them onto skewers evenly.
- Make Marinade: In a small bowl, whisk together olive oil, melted butter, minced garlic, lemon juice, smoked paprika, salt, and black pepper until well combined. This flavorful marinade will infuse the lobster with a rich, smoky, and tangy taste.
- Marinate Lobster: Brush the lobster meat generously with the garlic-butter marinade, ensuring every piece is coated. This step enhances flavor and helps keep the lobster moist while grilling.
- Preheat Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking and ensure neat grill marks on the lobster.
- Grill Lobster: Place the skewers on the hot grill and cook for 4–5 minutes, turning once halfway through. Grill until the lobster meat turns opaque and obtains a slight char on the edges, indicating it’s perfectly cooked.
- Finish and Serve: Remove the skewers from the grill and brush with any remaining butter marinade for extra flavor and moisture. Serve the grilled lobster skewers hot with fresh lemon wedges and a sprinkle of chopped parsley for a refreshing finish.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- For a spicier version, substitute the garlic-butter marinade with a chili-lime marinade.
- Ensure not to overcook lobster to maintain tenderness and juiciness.
