Tangerine Lobster Tails


by: Chef Cracks

You can grill almost any kind of shellfish. Shrimp and scallops top the list in popularity, but one day you must try grilled lobster tails bathed in butter.


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serves: 4

1 cup unsalted butter

2 tangerines zest and juice

1/2 teaspoon kosher salt

4 lobster tails (6-8 ounces each)

Nutrition Facts
Tangerine Lobster Tails

Servings Per Recipe: 4

Amount per Serving

Calories: 550

  • Total Fat: 47.4 g
  •     Saturated Fat: 29.5 g
  •     Trans Fat: 1.9 g
  • Cholesterol: 338.1 mg
  • Sodium: 1023.3 mg
  • Total Carbs: 3 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 2.4 g
  • Protein: 28.8 g

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1.  In a small saucepan over very low heat, melt the butter. After the butter has melted, skim off the foam. Add the tangerine zest, juice, and salt. Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.

2.  Using kitchen shears split each tail in half lengthwise. [If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.] Lightly brush the exposed meat with the butter in the cup. Grill the lobster tails, meat side down, over Direct [Medium heat until lightly marked, 2 to 3 minutes [watch for flare-ups]. Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup. Remove from the grill and serve warm with the reserved butter on the side.

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