Grilled Lobster Tails with Honey Cajun Butter
I make this grilled lobster tail recipe as one of my regular monthly cooks because of how much I love it. I like to call lobster the filet mignon of the sea — it’s got the tenderness of shrimp but the heartiness of steak. It is really hard to beat this combination. In this recipe, our grilled lobster gets a Southern twist with some honey Cajun butter. Speaking of a perfect pairing: everyone knows that lobster and melted butter just go together. I couldn’t resist doing one of my favorite things and adding a little spin to this classic! Table of Contents Why You’ll Love Grilled Lobster Tails with Honey Cajun ButterIngredients for Grilled Lobster Tails with Honey Cajun Butter Homemade Cajun SeasoningHow to Make Grilled Lobster Tails with Honey Cajun ButterPrep the Lobster TailsHoney Cajun Butter AssemblyGrill the Lobster TailsMost Anticipated Grill of 2025What to Serve with Grilled Lobster Tails with Honey Cajun ButterLeftovers and ReheatingFor more Lobster TailFAQsGrilled Lobster Tails with Honey Cajun Butter Recipe Why You’ll Love Grilled Lobster Tails with Honey Cajun Butter Ingredients for Grilled Lobster Tails with Honey Cajun Butter Homemade Cajun Seasoning How to Make Grilled Lobster Tails with Honey Cajun Butter Prep the Lobster TailsHoney Cajun Butter AssemblyGrill the Lobster Tails Prep the Lobster Tails Honey Cajun Butter Assembly Grill the Lobster Tails Most Anticipated Grill of 2025 What to Serve with Grilled Lobster Tails with Honey Cajun Butter Leftovers and Reheating For more Lobster Tail FAQs Grilled Lobster Tails with Honey Cajun Butter Recipe Whenever you serve lobster tails, it feels like a special occasion. The meaty, hearty lobster tail meat makes for an impressive centerpiece, and grilling the tails takes it to the next level. No fancy restaurant needed! You get that smoky flavor from a charcoal grill, which complements the sweet flavor of the lobster meat. Grilling or smoking lobster meat also concentrates the flavor and the dry heat makes the texture a little chewier but still tender. You could serve these grilled lobster tails with an herb butter or a compound butter, but this honey Cajun butter is absolutely next level. It’s great with this lobster, but you could also serve it with chicken, steak or shrimp! I’ve gotten really into smoked butters, since they add a huge boost of flavor to grilled meats and seafood. Looking for more types of lobster tails to grill? Check out my roundup of The Best Lobster Recipes and Best Lobster Tail Recipes. Ingredients for Grilled Lobster Tails with Honey Cajun Butter Lobster: Lobster meat is already so freakin’ delicious, so we don’t need a ton of seasoning here. Just some simple ingredients — kosher salt, garlic powder and black pepper — will do the trick. This simple seasoning will also allow the flavors of our butter to shine through! Honey Cajun Butter: I love this honey cajun butter. We’ll use unsalted butter, local honey, Cajun seasoning, chopped chives, minced garlic and lemon juice for a great lobster dinner. Lobster: Lobster meat is already so freakin’ delicious, so we don’t need a ton of seasoning here. Just some simple ingredients — kosher salt, garlic powder and black pepper — will do the trick. This simple seasoning will also allow the flavors of our butter to shine through! Honey Cajun Butter: I love this honey cajun butter. We’ll use unsalted butter, local honey, Cajun seasoning, chopped chives, minced garlic and lemon juice for a great lobster dinner. Homemade Cajun Seasoning If you don’t have a favorite Cajun seasoning, here’s an easy recipe that you can use with these grilled lobster tails and other seafood recipes. Combine 1.5 tablespoons smoked paprika, 1.5 tablespoons sweet paprika, 1 tablespoon dried oregano, 1 tablespoon black pepper, 1.5 teaspoons cayenne pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder and 2 tablespoons kosher salt in a small bowl. Store this spice mixture in your pantry for up to two months and use it on anything that needs a little Cajun flavor, like this Cajun Lobster Mac & Cheese or Maple Cajun Salmon Pinwheels. Get Derek’s Newest Spice Blend How to Make Grilled Lobster Tails with Honey Cajun Butter Prep the Lobster Tails Using a knife or a good pair of kitchen shears, carefully cut lengthwise down the hard shell of our 3-4 lobster tails. Cut until you reach the tail fins. Then, open up the lobster tails and use your sharp kitchen shears (or sometimes even a spoon will work) to cut the meat of the tails along the same line as the shell. Cut the spine on the bottom as well as the same line as the meat and shell. Open the lobster tails up to show the meat. When you have the meat showing, slather the lobster tails with canola oil and season with 1.5 tablespoons kosher salt, 1.5 tablespoons garlic powder and 1.5 tablespoons black pepper. Honey Cajun Butter Assembly Now, let’s make the honey Cajun butter. Grab a small bowl, add all your ingredients for the butter sauce — 4 tablespoons unsalted butter, 2 tablespoons local honey, 1 tablespoon Cajun seasoning, 1 tablespoon chopped chives, 1 tablespoon minced garlic and juice from one lemon — and mix thoroughly. I decided to also “smoke” this honey cajun butter. This is an optional set, so feel free to follow along or skip according to your preference. To smoked the butter, simply grab a hot coal from the fire and place it in the butter. PLEASE NOTE: you can only use real wood, lump charcoal for this. NO briquettes. Close the lid and let the butter smoke for a minute or so. Then, fish the coal out of the butter mixture and toss it back in the fire. And just like that, boom, you have smoked butter! Set the butter mixture to the side. Grill the Lobster Tails Next, preheat your grill to a medium high heat (around 400 degrees Fahrenheit). Place lobster tails flesh side down on the hot grill and cook for about 2-3 minutes. You’ll see the meat goes from translucent to white and the shell begins to turn red. Flip the lobster tails and begin to baste using the honey Cajun butter. Cook for an additional 1-2 minutes (about 4-6 minutes total) or once the internal temperature of the meat reads 145 degrees F on an instant-read thermometer. Remove the lobster tails from the grill, serve with the butter sauce for dipping and enjoy! Get stoked for life Most Anticipated Grill of 2025 WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE. 304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY What to Serve with Grilled Lobster Tails with Honey Cajun Butter If you’re feeling like a classic lobster dinner, serve these grilled lobster tails with corn on the cob, potato chips and coleslaw. I bet the honey Cajun butter would be freakin’ delicious on this jalapeño cornbread too. Leftovers and Reheating Leftover lobster tails can be stored in the refrigerator in an airtight container for up to two days. To reheat, gently warm in the oven at medium heat — about 350°F — until heated through. Avoid the microwave, since it can make lobster tough and rubbery. The honey Cajun butter will keep in the fridge in a separate airtight container for up to a week. For more Lobster Tail FAQs What size lobster tails should I buy? Because lobster tails get larger as the lobster gets older, bigger isn’t always better for grilled lobster tails. The meat of an older lobster is tougher and chewier, so the larger lobster tails aren’t great for this recipe. A good rule of thumb is buying tails in the 4-5 ounce range. That’s the sweet spot (pun intended) for the sweetest lobster meat. What if I buy a whole lobster? This video from the Marine Stewardship Council, which promotes sustainable seafood, is a great step-by-step tutorial. If you’re using live lobsters, it’s better to clean and season them sooner rather than later. The lobster’s nervous system won’t shut down immediately after cleaning and halving it. Placing the lobster halves in the fridge for a minimum of 30 minutes will help prevent you from cooking a lobster half that is still slightly twitching. How can I adjust the spice level? The best way to dial up or down the spice for the grilled lobster tails is with the Cajun seasoning, since the lobster flesh doesn’t have much seasoning on it. If you make the Cajun seasoning in the tip, reduce the amount of cayenne pepper if you want things milder. Want it spicier? More cayenne! Lobster Ingredients: ▢ 3-4 Whole Lobster Tails▢ ½ tbsp of Kosher Salt▢ ½ tbsp Garlic Powder▢ ½ tbsp of Black Pepper▢ Canola Oil as needed ▢ 3-4 Whole Lobster Tails ▢ ½ tbsp of Kosher Salt ▢ ½ tbsp Garlic Powder ▢ ½ tbsp of Black Pepper ▢ Canola Oil as needed Honey Cajun Butter: ▢ 4 tbsp of Unsalted Butter▢ 2 tbsp of Local Honey▢ 1 tbsp of Cajun Seasoning▢ 1 tbsp Chopped Chives▢ 1 tbsp Minced Garlic▢ 1 lemon juiced ▢ 4 tbsp of Unsalted Butter ▢ 2 tbsp of Local Honey ▢ 1 tbsp of Cajun Seasoning ▢ 1 tbsp Chopped Chives ▢ 1 tbsp Minced Garlic ▢ 1 lemon juiced Using a knife, carefully cut lengthwise down the shell of the lobster tail. Cut until you reach the tail/fin.Open the lobster tails up and cut the meat of the tails along the same line as the shell. Cut the spine on the bottom as well as the same line as the meat and shell. Open the lobster tails up to show the meat.Slather with oil and season with salt, garlic powder and black pepper.Add all your ingredients for the butter sauce to a bowl and mix thoroughly. Set to the side.Optional Smoking of the Butter: Add a hot coal from the grill (must be real wood, not briquette!!) to the butter mixture, close the lid and let smoke for a minute or so. Then fish the coal out of the butter and toss the coal back into the fire. Preheat your grill to a medium high heat (around 400F).Add the lobster tail flesh side down to the grill and cook for about 2-3 minutes or until the meat goes from translucent to white and the sheel begins to turn red. Flip the lobster tails and begin to baste using the butter sauce. Cook for an additional 1-2 minutes or once the meat reads 145F internal.Pull off and serve with the butter sauce for dipping and enjoy! Using a knife, carefully cut lengthwise down the shell of the lobster tail. Cut until you reach the tail/fin. Using a knife, carefully cut lengthwise down the shell of the lobster tail. Cut until you reach the tail/fin. Open the lobster tails up and cut the meat of the tails along the same line as the shell. Cut the spine on the bottom as well as the same line as the meat and shell. Open the lobster tails up to show the meat. Open the lobster tails up and cut the meat of the tails along the same line as the shell. Cut the spine on the bottom as well as the same line as the meat and shell. Open the lobster tails up to show the meat. Slather with oil and season with salt, garlic powder and black pepper. Slather with oil and season with salt, garlic powder and black pepper. Add all your ingredients for the butter sauce to a bowl and mix thoroughly. Set to the side.Optional Smoking of the Butter: Add a hot coal from the grill (must be real wood, not briquette!!) to the butter mixture, close the lid and let smoke for a minute or so. Then fish the coal out of the butter and toss the coal back into the fire. Add all your ingredients for the butter sauce to a bowl and mix thoroughly. Set to the side. Optional Smoking of the Butter: Add a hot coal from the grill (must be real wood, not briquette!!) to the butter mixture, close the lid and let smoke for a minute or so. Then fish the coal out of the butter and toss the coal back into the fire. Preheat your grill to a medium high heat (around 400F). Preheat your grill to a medium high heat (around 400F). Add the lobster tail flesh side down to the grill and cook for about 2-3 minutes or until the meat goes from translucent to white and the sheel begins to turn red. Add the lobster tail flesh side down to the grill and cook for about 2-3 minutes or until the meat goes from translucent to white and the sheel begins to turn red. Flip the lobster tails and begin to baste using the butter sauce. Cook for an additional 1-2 minutes or once the meat reads 145F internal. Flip the lobster tails and begin to baste using the butter sauce. Cook for an additional 1-2 minutes or once the meat reads 145F internal. Pull off and serve with the butter sauce for dipping and enjoy! Pull off and serve with the butter sauce for dipping and enjoy! Homemade Cajun Seasoning If you don’t have a favorite Cajun seasoning, here’s an easy recipe that you can use with these grilled lobster tails and other seafood recipes. Combine 1.5 tablespoons smoked paprika, 1.5 tablespoons sweet paprika, 1 tablespoon dried oregano, 1 tablespoon black pepper, 1.5 teaspoons cayenne pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder and 2 tablespoons kosher salt in a small bowl. Store this spice mixture in your pantry for up to two months and use it on anything that needs a little Cajun flavor. Calories: 190kcal | Carbohydrates: 14g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 1078mg | Potassium: 213mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1257IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!