Grilled lobster tails with herb garlic butter from Skinnytaste by Gina Homolka

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions.

  • ezwriternc on January 28, 2026

    i make this all the time. Very good and easy.

  • mharriman on May 30, 2020

    I used basil and chives from my garden to make the compound butter which elevated the butter up a notch from just the usual butter. We messed up cutting the tails. I gave my husband the written instructions for grilling but should have shown him the video and photos. The photos do a much better job of showing what needs to be done than do the directions. My interpretation of the directions were to just cut into each tail shell (not through) vertically. Each tail needs to be cut in half vertically, so you have two separate pieces. I just cut mine down the center making it basically impossible to baste with the herb butter. Ended up taking off the shells after grilling and then basting. The tails grilled with two shell sides intact were still tasty. This is worth a second try carefully looking at the short video.

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