These Keto Grilled Lobster Tails with Creole Butter are the perfect summer party food! If you can’t get or don’t eat lobster, you can substitute shrimp or even chicken with excellent results!
You may have been noticing a lot of seafood recipes on the blog lately, and I admit, I’ve been on a heavy seafood kick for the past month. It won’t end with this keto grilled lobster tails recipe either, I’ve got several more in the schedule for the next couple of weeks.
There is just something about summer temps and hanging out by the lake, beach or pool that calls for lighter fare. Maybe it puts us in the mind of the tropics, where we imagine fish as a mainstay (interestingly both in Belize and Roatan I find that people eat more chicken than fish and seafood) or maybe it’s just because it seems to be more available and on sale this time of year.
Whatever the reason, I am embracing the trend with a bunch of keto seafood recipes for my fellow fish and shellfish fans this summer.
These keto grilled lobster tails are one of my current favorite seafood recipes. Most people love lobster, even if they can’t indulge often because of the high cost. If you can’t find a decent price on lobster where you live, don’t despair, you can make this recipe with skewers of shrimp instead, and it will be almost as good.
Mr. Hungry isn’t a lobster fan (which means more me ha ha) generally, but when he does eat it he only likes the tail. That works out well for us since we live in the Caribbean where the local lobsters don’t have any claws anyway. You can usually purchase frozen lobster tails even if you’re landlocked, so just look for them in the seafood section of your grocer’s freezer if you can’t find fresh. Or as mentioned above, you can replace them with skewers of raw shrimp for the grill.
Whether you use shrimp or lobster almost doesn’t matter, because honestly it’s that flavorful and luscious creole butter that takes these keto grilled lobster tails over the top! In fact it’s so good, you can even use it on chicken skewers and you probably won’t miss the lobster at all. Very simple to make, I recommend keeping the extra in the freezer so you can lop a chunk off to throw on your chicken or seafood whenever you’re grilling or even pan searing.
If you do choose to use lobster tails, I found you this handy tutorial on how to prep lobster tails for grilling. I wanted to do my own for you, but it’s really hard to shoot photos and have your hands covered in lobster at the same time. I used a different method than shown in the video to prep my keto grilled lobster tails, but his is pretty easy to execute and he mentions three different ways to go about it so it gives you options.
It doesn’t really matter how you do it, as long as you expose the meat and make it easy to baste with the butter, and also easy to remove for eating.
Just a warning, my keto grilled lobster tails bring all the cats to the yard, so if you’re serving it outside, you may want to get some of those mesh covers – it will not only keep any pesky flies off your lobster, but also prevent the local felines from stealing a piece! ?
Finally, you don’t have to use your grill to get amazing results – if you don’t have one or it’s raining, you can boil or roast the lobster or shrimp and then simply baste with the Creole butter before serving!
Can’t get enough lobster recipes this summer? Try my Lobster Chowder, Lobster Roll BLT Salad or Asian Lobster & Shitake Egg Wraps next!
- Four (6 ounce) raw lobster tails (or 1 pound of shrimp or chicken, threaded onto skewers)
- 1/2 cup salted butter (1 stick), softened
- 2 teaspoons minced fresh garlic
- 1 tablespoon Creole seasoning
- 2 tablespoons chopped fresh parsley
- Combine the softened butter, garlic, Creole seasoning, and parsley in a small bowl and mix well with a fork until blended. Set aside at room temperature to keep soft.
- Prepare the lobster tails for grilling by cutting in half, or cutting through the bottom and releasing the meat from the shell. (see the video clip in the post if not sure how to do this)
- Preheat your grill to about 400° F and place the lobsters meat side down over direct heat for about 3 minutes.
- Turn the tails over and baste the meat generously with the softened Creole butter.
- Cook for an additional 3 to 4 minutes, or until the meat is opaque and cooked all the way through.
- Serve immediately with additional melted Creole butter if desired.
- Store leftover butter in the refrigerator for up to a week or in the freezer for up to 3 months.
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