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Grilled Lobster Tails with Cilantro and Pumpkin Seed Pesto

Grilled Lobster Tails with Pesto

Yes, you read that right. These lobster tails are split, topped with a freshly made pumpkin seed and cilantro pesto, then grilled hot and fast. Don’t worry; if you’re not a cilantro fan, you can certainly substitute with Italian flat-leaf parsley. Trust me when I say that these lobster tails are pure perfection!
Photo by: Sabrina Baksh
5 from 1 vote
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Course: Main Course
Cuisine: American, American BBQ
Keyword: grilled lobster, grilled lobster tail, lobster tail recipe, pesto
Author: Derrick Riches and Sabrina Baksh


  • 4 lobster tails uncooked and thawed (5-6 ounces)
  • For pesto:
  • 1 cup cilantro
  • 1 cup flat-leaf parsley
  • 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


  • Place cilantro, parsley, pepitas, garlic, pepper flakes, salt, and black pepper into a food processor. Secure lid and begin processing. Slowly pour in olive oil through the top. Check for consistency and add another 1-2 tablespoons of olive oil if needed. The mixture should have a pureed texture. Taste for salt content and add a little more if needed. Set aside.
  • Preheat grill for medium heat.
  • Place lobster tails onto a cutting board. Using sharp kitchen shears, cut each one down the center lengthwise to create two halves. Briefly rinse under cold water to remove any 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.
  • Add 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 has an internal temperature of 140 degrees F.
  • Once cooked, remove the lobster from the grill and place it onto a serving dish. Spritz with a bit of fresh citrus juice (lime if using cilantro, lemon if you are using just flat-leaf parsley). Enjoy!