Grilled Lobster Tails with Tarragon Butter

13 Jun 2023

lobster tails with tarragon butter

15 minutes | easy | Serves 4

Lobster tails are such a treat when cooked on the grill and eating outdoors! Once you know how to prep them for the grill they are so easy to cook and are best eaten with a simple flavoured
butter. Here we have used tarragon to flavour the butter, as it’s particularly good with seafood, but chives, basil, parsley or coriander would all work well.


  • 4 lobster tails
  • Lemon wedges, to serve
  • 100g butter
  • Handful tarragon leaves, finely chopped
  • 2 cloves garlic, grated
  • Zest of 1 lemon
  • Pinch of chilli flakes (optional)




Make the butter by combining all the ingredients and mixing well.

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Using kitchen scissors

Using kitchen scissors, cut along the tops of the lobster shells, then turn the lobster tails over and press down to crack the ribs of the shells. Open up the shell with your fingers and loosen the meat from the shell – you should be able to pull it out a little bit. There may be a vein here (don’t worry if there isn’t!), which you need to remove. Find it by using a knife to cut along the top of the tail and scrape out the vein.

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Add some of the butter to each tail. Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the lobster tails onto a heatproof tray and cook for 5-10 minutes with the lid closed, or until the lobster tails are cooked through.

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Melt the reserved butter and pour it over the lobster tails to serve, or serve in a ramekin alongside, for dipping.

It’s not just different herbs that will spin your flavoured butter in a different direction try adding some of your favourite hot sauce, some smoky chipotle flakes, or different citrus
zests such as lime or grapefruit.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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