Restaurant-quality lobster tails cooked on the Blackstone in under 20 minutes. Two foolproof methods—garlic butter-poached split tails and steamed whole tails—for tender, buttery lobster that costs a fraction of a steakhouse dinner.
If you think lobster tails are intimidating or “only for special restaurants,” your Blackstone is about to change your mind. The flat top gives you something an oven can’t: a wide-open view of the meat so you can pull it at the exact second it turns tender, never rubbery. Whether it’s a Valentine’s dinner, an anniversary, or a Tuesday you want to feel fancy, griddle lobster tails deliver every time—even if you’ve never cooked lobster before.
Below you’ll find two methods. Pick the one that matches the flavor you want, grab a thermometer, and you’ll have buttery, opaque lobster in about 15–20 minutes.
Why Cook Lobster Tails on a Blackstone?
- You can see exactly when they’re done. The open griddle lets you watch the meat turn from translucent to opaque, so it’s much harder to overcook than in a closed oven or broiler.
- The shell protects the meat. Cooked shell-side down, the shell acts as a buffer between the hot steel and the delicate meat, so the tails cook gently and evenly.
- Cook your whole meal at once. Sear asparagus, corn, or steak bites on one zone while the lobster cooks on another—fewer dishes, perfect timing.
- Easy steam, no pot of water. A few squirts of water plus a melting dome turns your griddle into a steamer. It’s genuinely beginner-friendly.
What You’ll Need
- Fresh cold-water lobster tails: Fully thawed before cooking
- Unsalted butter: Melted for rich garlic basting
- Fresh garlic cloves: Minced or pressed for flavor
- Kosher salt: For seasoning the lobster meat lightly
- Freshly ground black pepper: For a subtle kick
- Bright lemon wedges: For squeezing over before serving
- Chopped fresh parsley: For an optional finishing garnish
Equipment
- Blackstone griddle (or any flat top grill)
- Kitchen shears or a sharp chef’s knife
- Instant-read meat thermometer (the single most important tool here)
- Melting dome and a water squirt bottle (for the steamed method)
- Pastry brush or spoon
How to Prep Lobster Tails
- Thaw first. If your tails are frozen, thaw them overnight in the fridge or submerge the sealed bag in cold water for 25–30 minutes. Cooking from frozen leads to mushy, uneven meat.
- For butter-poached split tails: Cut each tail in half lengthwise straight down the middle into two equal halves. Gently lift the meat from each shell half, keeping it attached at the very end—this leaves a little “boat” in the shell for the garlic butter.
- For steamed whole tails: Use kitchen shears to cut down the top center of the shell without slicing deep into the meat. Press your thumbs into the cut and open the shell. Slide a thumb between the meat and shell to free the meat, keeping it attached at the tail end, then rest the meat on top of the closed shell and fan it slightly.
Method 1: Garlic Butter-Poached Split Lobster Tails
This method is rich and indulgent—garlic butter cooks right into the meat.
Step 1: Melt the butter in a small saucepan or directly on the griddle with the minced garlic. Stir occasionally; don’t let it brown.
Step 2: Set the split tails on a low-heat zone, cut shell facing up. Lift the meat back, spoon garlic butter into the shell “boat,” then lay the meat back down so it poaches in the butter. After a couple of minutes, brush more garlic butter over the top of the meat. Keep basting every few minutes.
Step 3: Flip the tails meat-side down for just 1–2 minutes to add a little color—no longer, or the meat toughens. Cook 6–8 minutes total, until the meat is opaque and firm and reads 135–140°F. Finish with lemon.
Method 2: Steamed Lobster Tails on the Blackstone
This method keeps the pure, sweet-from-the-sea lobster flavor with no butter cooked in (dip it in butter after).
Step 1: Set the griddle to low / medium-low. Place a small wire rack on the griddle and set the prepped tails meat-side up. Squirt water onto the griddle around the rack and immediately cover with a melting dome to trap the steam.
Step 2: Cook 10–15 minutes, adding more water under the dome as it evaporates. You can move the tails shell-side down directly onto the steel to speed things up.
Step 3: When the meat hits 135–140°F and is opaque, remove and serve with melted butter and lemon wedges.
When Are Lobster Tails Done?
Use an instant-read thermometer and pull the tails at 135–140°F for tender meat—the texture chefs prefer. The meat should look opaque (not translucent) and feel firm but not stiff.
Food-safety note: The FDA recommends cooking lobster to an internal temperature of 145°F. Many cooks pull a few degrees earlier for a more tender result; cook to whichever target you’re comfortable with.
A good rule of thumb if you’re guessing: about 1 minute per side, per ounce of tail. But temperature always beats a timer—don’t cut into the meat to check, as that drains the juices.
Pro Tips for Perfect Griddle Lobster
- Keep the heat LOW. High heat scorches the butter and turns lobster rubbery. The edges of the griddle run cooler than the center—use them.
- Start lobster before other proteins. It takes longer than you’d think. Hold finished tails warm under a dome while you finish sides.
- Don’t skip the thermometer. Two minutes too long is the difference between buttery and chewy.
- Wire rack is optional. No rack? Set tails meat-side up directly on low heat, add water, and dome.
What to Serve With Blackstone Lobster Tails
Round out the meal right on the griddle: asparagus, garlic butter shrimp, smashed potatoes, grilled corn, or a quick surf-and-turf with filet mignon or steak bites. A squeeze of lemon and extra garlic butter for dipping finishes the plate.
Frequently Asked Questions
How long does it take to cook lobster tails on a Blackstone? About 6–8 minutes for butter-poached split tails and 10–15 minutes for steamed whole tails, depending on size. Always cook to 135–140°F rather than to a strict time.
What temperature should the griddle be? Low to medium-low. Lobster is delicate, and high heat burns the butter and toughens the meat.
Can I cook frozen lobster tails on the griddle? Thaw them first—overnight in the fridge or 25–30 minutes in cold water. Cooking from frozen gives you uneven, mushy meat.
Do I cook lobster tails shell-side down or meat-side down? Mostly shell-side down. The shell shields the meat for gentle, even cooking. A brief 1–2 minute flip onto the meat adds color if you want it.
How do I keep lobster from getting rubbery? Low heat, constant temperature checks, and pulling at 135–140°F. Overcooking is the only thing that makes lobster tough.
More Easy Blackstone Recipes
- Blackstone Filet Mignon
- Blackstone Tilapia
- Blackstone Corn on the Cob
- Blackstone Corn Fritters
- Blackstone Griddle Vegetable Skewers
Blackstone Griddle Lobster Tails
Description
Ingredients
- 4 lobster tails, 4–6 oz each, thawed
- 4 tbsp unsalted butter
- 3 cloves fresh garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- Lemon wedges, for serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Thaw the lobster tails fully. Heat the Blackstone on low to medium-low.
- Split or butterfly: for butter-poached, cut each tail in half lengthwise and lift the meat, keeping it attached at the end; for steamed, cut down the top shell with shears, open it, free the meat, and rest it on top of the shell.
- Melt the butter with the garlic in a small pan on the griddle, stirring so it doesn’t brown.
- Method 1 — Butter-poach: place split tails shell-side down, spoon garlic butter into the shell, replace the meat, and baste the top every couple of minutes. Season with salt and pepper. Cook 6–8 minutes.
- Method 2 — Steam: set tails meat-side up on a wire rack, squirt water onto the griddle, and cover with a dome. Add more water as it evaporates. Cook 10–15 minutes.
- Cook until the meat is opaque and firm and reads 135–140°F on an instant-read thermometer. Don’t overcook.
- Plate, garnish with parsley, and serve with lemon wedges and extra garlic butter.
Equipment
- Blackstone Griddle, or other model
- Cooking Oil
Notes
Nutrition
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