Why You’ll Love This Recipe

I love this recipe because it delivers bold flavor with minimal prep. The chipotle honey butter adds sweetness, heat, and richness, while grilling brings out the natural sweetness of the lobster. I also enjoy how fast it cooks, making it perfect for an impressive dinner that doesn’t take all evening.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lobster tails

4 lobster tails, 5–6 oz each
Fresh cilantro, for garnish
Lime wedges, for serving

For the chipotle honey butter

3 tablespoons unsalted butter, melted
2 tablespoons honey
2 chipotle peppers in adobo sauce, minced
1 teaspoon adobo sauce
2 garlic cloves, minced
1 tablespoon fresh lime juice
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper

Directions

I start by cutting the lobster shells lengthwise and carefully butterflying the meat, lifting it to rest on top of the shells.

I make the chipotle honey butter by whisking together the melted butter, honey, chipotle peppers, adobo sauce, garlic, lime juice, smoked paprika, salt, and black pepper. I set aside about one third of the mixture for basting later.

I preheat the grill to medium-high heat, around 375–400°F, and lightly oil the grates. I brush the lobster meat generously with the remaining chipotle honey butter.

I place the lobster tails on the grill shell-side down and cook them for 5–7 minutes, basting occasionally, until the internal temperature reaches about 140–145°F. I then flip them meat-side down for about 1 minute to caramelize the glaze.

After grilling, I let the lobster rest for 2–3 minutes, then garnish with fresh cilantro and serve with lime wedges.

Servings and Timing

I usually serve this recipe as 4 portions. The total time is about 25–30 minutes, including preparation and grilling.

Variations

I sometimes add a pinch of cayenne pepper for extra heat or swap smoked paprika for chipotle powder to deepen the smoky flavor. When I want a sweeter finish, I brush on a little extra honey during the final minute on the grill.

Storage/Reheating

I prefer eating lobster tails fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm them in a low oven or covered skillet to avoid drying out the meat.

FAQs

How do I know when lobster tails are done?

I look for an internal temperature of 140–145°F and opaque, firm meat.

Can I make this without a grill?

I can broil the lobster tails in the oven, keeping a close eye on them to prevent overcooking.

Are chipotle peppers very spicy?

I find they have a smoky heat, but I can easily adjust the amount to control the spice level.

Should I remove the lobster meat from the shell?

I like leaving it attached and resting on top of the shell because it looks great and cooks evenly.

What sides go well with grilled lobster tails?

I enjoy serving them with grilled corn, fresh salads, or simple rice to balance the rich flavors.

Conclusion

I find these chipotle honey grilled lobster tails to be a perfect balance of elegance and ease. With bold flavors and a short cooking time, this recipe lets me enjoy restaurant-quality seafood at home without stress or complicated steps.