Fancy enough for date night, easy enough for a Tuesday, and just inappropriate enough to keep it interesting.

There’s something magical about grilling lobster tails.
Maybe it’s the sizzle.
Maybe it’s the smell.
Maybe it’s the fact that you look like a full-blown seafood hero with almost zero effort.

Whatever the reason, grilled lobster tails hit different—especially when you split ’em, season ’em, and baste ’em with melted butter loaded with Rub Yer Meat. It’s sweet, it’s savory, it’s smoky, and it’s the kind of meal that makes people ask, “Since when did you know how to cook lobster?”

Spoiler alert:
You always did. You just needed the right recipe.

Let’s grill some tails.

🦞 Why Split Lobster Tails? Because It Makes You Look Like You Actually Know What You’re Doing.

Most people try to grill whole, curved lobster tails and end up with overcooked edges, raw centers, and mild emotional damage.

Not you.
Not today.

For this recipe, we’re splitting the tails in half, lengthwise, right down the middle. It makes grilling easier, faster, and way more even. Plus, it exposes that beautiful meat so you can season it properly—and look like a pro doing it.

How to Split a Lobster Tail (Without Stress or Tears):

1. Lay the lobster tail flat on a cutting board, shell-side down.
2. Use sharp kitchen shears or a good knife to cut straight through the shell and meat.
3. Press gently to open each half like a book.
4. Pat the meat dry.

Four tails, split and ready.
That’s eight halves of pure grilled luxury.

🧂 Seasoning the Tails: Time to Rub That Lobster

With the tails split open, you’ve got easy access to the star of the show: that sweet, delicate lobster meat.

Season it simply. Season it confidently. Season it like you mean it.

Seasoning Instructions:

• Lightly drizzle each tail half with a little melted butter or oil (keeps the rub sticking).
• Sprinkle Rub Yer Meat BBQ Rub evenly over the meat.
• Go for a light-to-medium coat—you want the seasoning to enhance, not overwhelm.

This rub adds:

• A touch of sweetness
• A little heat
• A big punch of smoky flavor

Basically, it makes lobster the way lobster wants to be.

🧈 The Basting Butter: Melted Gold with a Kick

Lobster without butter is like a grill without charcoal—sure, it works, but why bother?

This butter is simple, bold, and addictive. It adds richness while helping the lobster stay juicy during the cook.

Rub Yer Meat Basting Butter:

• 1 stick (½ cup) melted butter
• 1–2 teaspoons Rub Yer Meat (adjust to taste)

Mix it together until it looks like something you’d happily drizzle on everything you eat for the rest of your life.

You’ll use this butter twice:

• During the cook (for basting)
• After the cook (as a dipping sauce)

🔥 Set Up Your Grill: Medium Heat, Nothing Complicated

You don’t need fancy equipment or a weekend-long ceremony. Just a grill running at a comfortable medium heat—around 350°F if you’re tracking temps.

Lobster cooks fast. We’re talking minutes, not hours.
That’s another reason this recipe is such a winner.

🦞🔥 Let’s Grill Some Lobster Tails

With your grill hot and your tails seasoned, it’s time for the magic.

1. Place the lobster tails shell-side down.

This protects the meat from overcooking while giving it time to soak up smoky flavor and heat.

2. Close the lid and let them cook for 4–5 minutes.

The meat will start to turn from translucent to opaque. That’s your sign you’re doing great.

3. Baste generously with the Rub Yer Meat butter.

Use a brush, spoon, or whatever tool makes you feel like a seasoned pitmaster.
Let that butter drip into every nook and cranny.

4. Close the lid and cook another 3–5 minutes.

Most lobster tails reach perfection quickly.

5. Check for doneness.

You’re looking for:

• Opaque, firm meat
• Internal temperature: 140–145°F

Don’t overcook lobster—it goes from tender to rubber band real fast.

🍽️ Serve with Extra Butter Because You Deserve Good Things

As soon as the tails come off the grill, drizzle or brush a little more melted Rub Yer Meat butter over the top.

Then serve with:

• Lemon wedges
• A side of warm dipping butter
• Maybe a steak, if you’re feeling fancy (hello, surf & turf)
• Someone who appreciates your culinary greatness

Four split lobster tails feed two people generously or four people if you’re serving them alongside other dishes.

🦞🔥 Now Go Impress Everyone

This is the kind of recipe that turns an ordinary night into a celebration. It’s quick, it’s delicious, and it tastes like something you’d pay $45 a plate for—except you made it in your backyard while occasionally yelling at your dog to get away from the grill.

Brush it, rub it, grill it, dip it.
That’s the whole vibe.
And the whole vibe? Pretty dang tasty.