Grilled PEI Lobster Tails with Garlic-Lime Butter

This recipe is simple yet sure to impress. Grilled PEI lobster tails will not only add a great taste to the evening when combined with garlic-lime butter, but also add a striking visual component to the dinner plate.

These PEI lobster tails on only take a few minutes to cook but will leave long-lasting memories for your guests.

Yield: 4 servings

4 each                                     Raw PEI Lobster Tails*

½ cup                          Butter, softened
1                                  Roasted Jalapeno, seeded & chopped
1 clove                        Garlic, minced
1 tbsp                          Fresh Chives, chopped
1                                  Lime, zested (reserve lime juice)

1/8 tsp                         Paprika
to taste                        Black Pepper


Garlic-Lime Butter:

  1. Combine all ingredients and mix well until combined.

Chef’s Tip: If preparing ahead – place flavoured butter onto a piece of plastic wrap and roll into a log. Chill in refrigerator until ready to use.


  1. Heat grill to medium-high heat.
  2. Cut garlic-lime butter into thin rounds.
  3. Cut lobster tail from the top down, cutting ¾ of the way through (leaving the bottom intact). Devein lobster tails.. Place lobster tails on hot grill (open side up).
  4. Top lobster tails with butter slices; cook for 4-5 minutes or until lobster meat is cooked through.
  5. Squeeze reserved lime juice over lobster tails.
  6. Remove from grill and serve hot with your favourite salad, potato salad or grilled vegetables.

Chef’s Tip: If using frozen, raw lobster tails, place package into a bowl and thaw in the refrigerator overnight or thaw under cold running water and use immediately. To devein a lobster tail, after cutting along the back, look for the thin tube that runs down the midline just below the surface of the meat. Remove this tube.

For a spicier lobster tail, try chili peppers or add cayenne pepper to the butter mixture