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LobsterEasy
Grilled Florida Lobster Tails — Key West Style
Prep: 10 minCook: 12 minServes: 4
Florida spiny lobster is a whole different animal from Maine lobster — no claws, but the tail meat is sweet, firm, and absolutely perfect on the grill. Whether you dove for them yourself in the Keys or grabbed tails at the fish market, this Key West style preparation with garlic butter and citrus is the way to go. It looks fancy enough for a date night but takes 12 minutes start to finish.
Using kitchen shears, cut down the center of each lobster tail shell (top side), stopping at the tail fan. Gently pry the shell open and loosen the meat, leaving it attached at the base. Lay the meat on top of the shell.
Mix melted butter, garlic, lime juice, smoked paprika, salt, and cayenne. Brush generously over the exposed tail meat.
Preheat grill to medium-high (400°F). Place tails meat-side up on the grates.
Grill 10-12 minutes, basting with butter mixture once halfway through. Meat is done when opaque and reaches 140°F internal.
Remove from grill, brush with remaining butter, sprinkle with parsley, and serve immediately with lime wedges.
Pair with coconut rice, grilled corn, or a simple Key West salad.
Don't overcook lobster tail — it goes from perfect to rubbery fast. If the tail meat curls up during grilling, you've got the heat too high. Frozen tails work great but thaw completely in the fridge overnight before cooking. For extra flavor, add a splash of white wine to the butter baste. Spiny lobster season in Florida runs August through March.
