Grilled PEI Lobster Tails with Garlic-Lime Butter

Servings: 4


  • 4 each Raw PEI Lobster Tails*
  • ½ cup Butter, softened
  • 1 each Roasted Jalapeno, peeled, seeded & chopped
  • 1 clove Garlic, minced
  • 1 tbsp Fresh Chives, chopped
  • 1 each Lime, zested (reserve lime juice)
  • 1/8 tsp Paprika
  • Black Pepper, to taste


Garlic-Lime Butter

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.


Heat grill to medium-high heat. Cut lobster tails in half lengthwise and devein.

Cut garlic-lime butter into thin rounds.

Place lobster tails on hot grill (shell side down); top lobster tails with butter slices; cook for 4-5 minutes or until lobster meat is cooked through.

Squeeze reserved lime juice over lobster tails.

Remove from grill and serve hot with grilled limes and 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*

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

Do You Know Lobster?

Buoys that mark lobster traps are all of uniform size and colour.

False – Buoys Are Various Colours

Each fisher chooses a unique paint colour combination for the bouys that mark their traps. This way the fishers can easily identify their own traps if other fishers are active in the area. The unique colours also aid in enforcement of the lobster industry.