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Lobster Grilling in the Wild

Keving Fagan shares his expert tips on preparing and cooking lobster.

Is there a food specialty in this world that comes with a more amazing taste than freshly grilled lobster? We don't think so. Many would agree that lobsters have the most upscale reputation among all seafood species, given their buttery-sweet flavor and exquisitely soft texture. But don't be intimidated by this decadent treat. Delicious lobsters are simpler to cook to perfection than you might initially think, particularly their tails. These almost always come frozen and cost about the same as a decent steak. There is also significantly less to worry about when it comes to preparation because the lobster’s tail is entirely made of flesh and nothing else 

While snatching lobster meat from a claw with butter-drenched hands and a ravenous appetite can be fun, if a little messy, we've found that when camping, grilling just the tails are best.  Using the grill to cook the lobster tails brings out flavor of the rich and luscious lobster meat. So, gather up your family and friends and get grilling

Here's how to get started.  If the tails are frozen, defrost them in the fridge overnight before you’re ready to cook them.  There are several different methods of cutting the lobster tail so it’s easy to grill and eat.  Check them out here.

The grill Is hot and you’re ready to cook!  You can add additional flavor by adding in some fresh squeezed citrus according to the instructions below.  To avoid overcooking your tails, make sure you have your basting butter ready and grilling tools close at hand.  

Tangerine Grilled Lobster Tails


4 Lobster tails – defrosted

1 stick of unsalted butter

1 pinch of salt

Juice and zest of one tangerine

Melt 1 stick of unsalted butter in a small pot over a warm section of the grill.   Once melted, skim off every last bit of foam.  Then, add a pinch of salt, the tangerine juice and zest.  Half of the butter mixture should be poured into a small cup; the remaining half should be saved for the dipping sauce.

Set up the grill for direct cooking at a medium heat.  Keep a section of the grill as a safe area of indirect heat if you're using a charcoal grill and keep the burners off on one section if using a gas grill.

Cut each tail in half lengthwise using kitchen shears. If preferred, insert a skewer horizontally through the center of the meat in each piece to prevent the lobster from curling during cooking. Apply a thin layer of tangerine butter from the cup to the exposed meat. Clean the cooking grates with a brush. Grill the lobster tails for 2 to 3 minutes with the lid closed, meat side down, on direct medium heat. However, always remain careful and watch for flare-ups.  Turn the tails over and continue grilling for a further 2 - 3 minutes, depending on the size, brushing the meat regularly with some of the butter from the cup, until it is firm and white, but not dry. Immediately remove from the grill and serve with the remaining tangerine butter. 

Recipe and photo courtesy of

Kevin Fagan LobsterAnywhere

Content Manager and Cook

Kevin Fagan is the Content Manager at He is a New-Englander that likes to (try to) cook gourmet food at home.