These grilled lobster tails with pesto are indulgent and absolutely stunning. Not only is it one of the easiest proteins to grill, but the flame-kissed flavor is out of this world!

Trust us when we say that these grilled lobster tails with pesto will have you coming back for more. The tails are halved, grilled hot and fast, then topped with a delicious cilantro-pumpkin seed pesto. This dish is the perfect main course for New Year’s Eve, dinner parties, and special occasions.

What you’ll need

Raw whole lobster tails (5-6 ounces each)- Purchase fresh lobster whenever possible, but if only frozen lobster tails are available, feel free to use them! Make sure to thaw them properly before preparing and grilling,
Fresh herbs: This recipe calls for cilantro (coriander) leaves and flat-leaf (Italian) parsley for the pesto. If you are not a cilantro-lover, substitute with fresh basil and flat-leaf parsley.
Extra virgin olive oil
Toasted pepitas: These are toasted pumpkin seeds.
Sharp kitchen shears or knife: Depending on the method you choose, you’ll need one of both of these items for preparing the lobster.

Grilled Lobster Tails with Pesto Shopping list

4 lobster tails, raw and thawed (6 ounces)
Cilantro (sub with fresh basil)
Flat-leaf parsley
Extra virgin olive oil
Toasted pepitas (pumpkin seeds)
Garlic
Coarse salt
Red chili flakes
Black pepper (optional)

Preparing the lobster

There are two ways you can prepare lobster. For this recipe, we used the first option.

Option 1:
Place lobster tails onto a cutting board.
Cut each piece down the center lengthwise using sharp kitchen shears to create two halves.
Briefly rinse under cold water to remove debris and blot dry with paper towels.
Spoon about 1 1/2 to 2 tablespoons of pesto onto the exposed flesh side of each halved tail.
Option 2:
Use sharp kitchen shears to make a vertical cut from the top to about 1/2″ above the tail.
Do not cut through the tail.
Make diagonal cuts on both sides (about 1/4″ -1/2″), gently part the shell, and pull the lobster meat on top.
The shell will serve as a platform with the exposed flesh above it. Carefully top with pesto mixture.

Cooking Times by Method

We designed this grilled lobster tails with pesto recipe using a charcoal grill; however, you can apply it in other ways.

Oven method: Follow recipe instructions and cook for 12-15 minutes at 400 degrees F until the internal temperature reaches 140 degrees F.
Pellet Grill: Cook at 425 degrees F. for 5-6 minutes.
Smoker: Cook at 350-375 degrees F. Use fruitwood chips for extra smokiness. Lobster tails will take 20-30 minutes, depending on size. We recommend prepping method two (or 4 whole lobster tails) for smoking.

Making Grilled Lobster Tails with Pesto

Make the pesto: Blend the cilantro, parsley, pepitas, garlic, pepper flakes, salt, black pepper and olive oil in a food processor. Check for consistency and salt content. Adjust as needed.
Lobster prep: Place lobster tails onto a cutting board. Using sharp kitchen shears, cut each tail down the center lengthwise to create two halves. Briefly rinse under cold water to remove debris and blot dry with paper towels.
Season lobster: Spoon about 1 1/2 to 2 tablespoons of pesto onto the exposed flesh side of each halved tail.
Grilling: Place lobster tails onto the grill, shell side down. Close the lid and let them cook for 8-10 minutes or until the shells turn pink and the flesh reaches an internal temperature of 140 degrees F.
Serving: Transfer the cooked lobster to a serving platter. Spritz with fresh citrus juice (lime if using cilantro, lemon, or basil), and serve.

More seafood recipes!

Grilled Lobster Tails with Pesto

These grilled lobster tails with pesto are indulgent and gorgeous. Make a lasting impression on special occasions with this recipe.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American, American BBQ

Keyword: grilled lobster, grilled lobster tail, lobster tail recipe, pesto

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Servings

Calories: 258kcal

Ingredients

4 lobster tails uncooked and thawed (5-6 ounces)
For pesto:
1 cup cilantro
1 cup flat-leaf parsley
⅓ cup olive oil
1/4 cup toasted pepitas
1 clove garlic peeled and roughly chopped
1/2 teaspoon coarse salt
1/4 teaspoon chili pepper flakes
Pinch of black pepper optional

Instructions

Combine cilantro, parsley, pepitas, garlic, pepper flakes, salt, and black pepper in a food processor.
Secure the lid and process the mixture.
Slowly pour the olive oil through the top while processing.
Check the consistency and add 1 2 tablespoons of olive oil if needed until a pureed texture is achieved.
Taste and adjust seasonings as needed. Set aside.
Preheat the grill to 375°F.
For the pellet grill, use fruitwood wood pellets.
Place lobster tails on a clean cutting board.
Use sharp kitchen shears to cut each tail lengthwise down the center. Rinse the halved tails under cold water to remove debris and blot dry with paper towels.
Spoon 1 1/2 to 2 tablespoons of pesto onto the exposed flesh side of each tail.
Place the lobster tails on the grill, shell side down.
Close the lid and cook for 8-10 minutes, or until shells turn pink and the flesh reaches an internal temperature of 140°F.
Remove the lobster from the grill and transfer to a serving dish.
Spritz with fresh citrus juice (lime for cilantro, lemon for parsley), and enjoy!