How to Make Lobster Tails with Chive Butter

This simple recipe brings out the decadent flavor of lobster tail. For an elegant meal make lobster tails with chive butter and see how sometimes simplicity is best.

Hi, I'm Kristina with, and we're gonna add an element of elegance and sophistication to the grill today by making Lobster Tails with Chive Butter. For your ingredients, of course, we have these gorgeous lobster tails. I have four of them here. They're about 5 ounces each and they're already thawed. I have one-third of a cup of butter that I've already melted, then we have 2 tablespoons of snipped fresh chives and 1 teaspoon of grated lemon rind. The first thing you need to do is butterfly your lobster tails. It's really easy with a pair of kitchen shears. Just start at one end and snip through the shell, and then just peel it back to expose the meat. I'll do all four of these here. We'll get ready to put it on the grill. Let's make this chive butter sauce. The butter is already melted. Now I'll add in the chives, and the lemon zest, and stir this all together. Then remove 2 tablespoons of the sauce...and the rest we save for later. With the 2 tablespoons you measured out, brush it on top of the lobster. It's that easy. We're ready to put them on the grill. The grill is all ready to go, it's been preheated to about medium. I'm gonna take the lobster tails and put the meat side down on the grill, let them cook for about 6 minutes, flip them over, another 6 to 8 minutes until the meat is opaque. So we're halfway through the cooking time. I'm gonna flip over the lobster tails, and then brush them with more of this delicious chive butter sauce. Let's give these another 6 to 8 minutes until the flesh is opaque. I think these lobster tails need to come off the grill. Looking good. Your lobster tails are done. It's a decadent and elegant meal. I can't wait to dive into this. It's gonna be so good. That's how you make lobster tails with chive butter. Thanks for watching. For more great recipes and savings, visit us at
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