Skewered Lobster Tails deliver that rich, buttery taste I dream about—and once you’ve grilled them over open flame, you’ll get it. There’s just something primal and satisfying about threading seafood onto a skewer and letting the fire work its magic.
These lobster tail skewers are a whole new way to experience lobster—charred over coals, basted with herb butter, and packed with smoky, citrusy flavor from my Smoked Chipotle Mezcal Rub.
Whether you’re cooking over a live fire pit or your backyard grill, this is a seafood dish built for special occasions—or just because you’re craving something that hits different.
Why You’ll Love Skewered Lobster Tails
Forget boiling or steaming—lobster tail skewers over open fire bring the heat and flavor to a whole new level. You get a perfect balance of smokiness, citrus, and spice from the seasoning; and that rich, juicy lobster meat stays tender thanks to the quick cook time and a generous baste of agave herb butter.
We’re keeping that tail meat on the skewer, brushing it with butter, and letting the fire do the rest. You’ll see the lobster turn that classic bright orange as it cooks, which means it’s time to eat. It’s one of the best ways to elevate your next cookout—and trust me, these lobster skewers will not last long on the plate.
If you’re a lobster fan, don’t miss The Best Lobster Recipes from Over the Fire Cooking—flavor, fire, and buttery goodness in every bite.
Ingredients Roundup
- Lobster Skewers — You’ll want to get a batch of cold water lobster tails, some Smoked Chipotle Mezcal Rub, a bit of oil to help everything stick, and a set of metal skewers to hold the tails over the flames.
- Agave Herb Butter — Grab some clarified butter, agave nectar, chopped fresh herbs like cilantro and chives. We also need minced garlic, scallions, a little jalapeño purée, and some lemon juice to finish. The last thing is a cast iron sauce bowl or small pot to melt and mix everything right on the grill.
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How to Make Skewered Lobster Tails
Prepping the Lobster Tails
Start by thawing your cold water lobster tails if needed. Then grab a good pair of kitchen shears and cut down the top of the shell, all the way to the tail fins, stopping just before the end. Flip the lobster and repeat on the bottom of the shell. Use your thumbs to gently loosen the tail meat from the shell, keeping the tail end attached for presentation.
You’ll want to make a few extra cuts along the sides of the shells to fully release the meat while leaving the bottom of the shell connected to the tail flap. This keeps everything held together while still allowing full access to that buttery flesh side.
Seasoning and Skewering
In a bowl, mix my Smoked Chipotle Mezcal Rub with a little olive oil to create a paste. Brush the lobster thoroughly with this mixture, coating the cut side and all the way to the tail fins.
Now it’s time to build your lobster tail skewers. Lay the lobster top side up and skewer through the middle of the shell and then through the flesh side. I like using two long metal skewers so the lobster lays flat and doesn’t spin. Stack a few tails per skewer if you’re feeding a crowd or just hungry.
Grilling the Lobster Skewers
Preheat your grill to medium-high heat using a two-zone method. Set your cast iron sauce bowl or small pot on the hot side and melt your unsalted butter. Add in the rest of your agave herb butter ingredients and stir until everything is blended. Pull it off and set it aside.
Place your skewered lobster tails across the cooler part of the grill so they’re not directly over flame. Close the lid and cook for about 7 to 8 minutes. You’ll know they’re done when the internal temperature hits 135F and the meat is opaque and firm.
In the last couple of minutes, brush the lobster tails with your herb butter. Be careful of flare-ups. That butter sauce caramelizes fast, so keep a close eye.
What to Serve with Lobster Skewers
Lobster tail skewers pair well with almost anything—think roasted garlic potatoes, a light mustard vinaigrette salad, or a sheet pan of grilled summer veggies. They also make a killer beachside snack with lime or lemon wedges, warm garlic butter, and some crusty bread.
Looking to go all out? Serve them next to prime rib, a tenderloin salad, or a few spicy bourbon filets for a surf-and-turf feast that no one will forget. Add a cold beer or a bold white wine, and you’ve got the perfect pairing.
Leftovers & Reheating Instructions
If you’ve got any leftovers, store the lobster tails in an airtight container in the fridge. To reheat, wrap them in foil with a little melted butter and warm on low heat in the oven or on the grill—just until heated through. Don’t overcook or you’ll lose that buttery texture. The butter sauce can be reheated gently in a small pot and spooned back over the top.
More Lobster Tail Recipes
FAQs for Lobster Skewers
Use kitchen shears to cut down both the top and bottom of the shell, then gently remove the lobster meat while leaving the tail fins attached. It keeps the presentation clean and helps the tails stay in one piece when skewered.
You can, but I recommend soaking them first and using metal skewers if you have them. They hold up better over direct flame and make it easier to flip and move the lobster tail skewers around the grill.
Look for that bright orange shell and opaque white flesh. The internal temperature should hit 135F. Any higher, and you risk overcooking it—this stuff is delicate, and a couple extra minutes makes a big difference.
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Skewered Lobster Tails
Ingredients
Lobster:
- 8 Cold Water Lobster Tails
- 2 tbsp Smoked Chipotle Mezcal
- 2 tbsp Canola Oil
Agave Herb Butter:
- 3 tbsp Clarified Butter
- 1.5 tbsp Agave Nectar
- 1 tbsp Cilantro chopped
- 1.5 tsp Scallions chopped
- 1.5 tsp Minced Garlic
- 1 tsp Jalapeño purée or finely diced
Garnish:
- ¼ cup Sour Cream + 2 tsp of Lime Juice mixed
- Lime Wedges
Instructions
- Begin by preparing your lobster tails. Making sure they are thawed, start by cutting all the way down the spine with some kitchen shears, stopping right before the tail flap. Next, flip the lobster over and cut down the middle of the belly to the same place. From the bottom, cut alongside the tail up to meet you cut on the top of the spine. Repeat that on both sides. Gently loosen the meat from the shell and pull both sides of the shells off. Repeat this for all your lobster tails.
- In a bowl, mix together the Smoked Chipotle Mezcal seasoning and the canola oil making a paste. Using a brush, lather all sides of the lobster tails with the seasoning paste.
- Get your skewers out and begin adding the lobster. With the lobster top side facing you, skewer close to the remaining tail then fold the lobster over away from you skewering the top side. Add about 3-4 lobster tails per skewer.
- Preheat your grill using a 3-zone cooking method to a medium high heat (around 350).
- Add a basting skillet to the heat first along with the clarified butter. Once the butter has melted, add the rest of the Agave Herb Butter ingredients. Mix together until fully incorporated, then pull off and set aside until ready to use.
- Add your lobster skewers to the grill so that they side in between the two heat sources. Close the lid of the grill and cook for about 7-8 minutes until the lobster is no longer translucent but opaque white (about 135F internal).
- Once they are close to being done, lather with the Agave Herb Butter on top. Be careful of flare ups! Once done, pull off and let cool for 2-3 minutes.
- Garnish your lobster with sour cream & lime juice mixture plus sliced limes. Enjoy!
I Love your receipt.
Love this recipe. The lobster prep was cool.
Where can I get my hands on those kind of skewers?
They are from Super Skewer BBQ