Keto Grilled Lobster Tail

Delight in the succulent flavors of the sea with this Keto Grilled Lobster Tail recipe, perfectly tailored for a luxurious yet low-carb dining experience. This dish is sure to impress with its rich, buttery taste and a hint of smoky char from the grill.

Course Dinner

Cuisine American

Keyword Grilled Lobster, Keto Dinner, Keto Grilled Lobster Tail, Low Carb Seafood

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 298kcal

Equipment

Grill
Kitchen shears
Small saucepan
Brush
Measuring spoons

Ingredients

2 lobster tails approximately 8 oz each, or 225 grams each
2 tbsp unsalted butter 1 oz or 28 grams
1 clove garlic minced, approximately 1 teaspoon
1 tbsp fresh parsley chopped, 3.8 grams
1 tsp lemon zest 2 grams
1 tbsp lemon juice 15 ml
½ tsp smoked paprika 1 gram
Salt and pepper to taste
Lemon wedges for serving

Instructions

Preheat your grill to medium-high heat, around 400°F (200°C).
Using kitchen shears, cut down the center of the lobster tail shells, stopping at the tail fin. Carefully spread the shell open to expose the lobster meat.
In a small saucepan, melt the butter over low heat. Stir in the minced garlic, chopped parsley, lemon zest, lemon juice, smoked paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
Brush the lobster tails with the garlic-parsley butter, ensuring you cover both the meat and the shell.
Place the lobster tails on the preheated grill, flesh side down, and grill for 4-5 minutes until slightly charred.
Flip the lobster tails, baste with more garlic-parsley butter, and grill for another 4-5 minutes until the meat is opaque and cooked through.
Remove the lobster tails from the grill and let them rest for a couple of minutes.

Notes

Ensure your grill grates are clean to prevent sticking. The lobster is done when its internal temperature reaches 140°F (60°C). Serve immediately with extra lemon wedges and a side of leafy greens or cauliflower mash for a complete keto-friendly meal.

Nutrition