Lime & Cilantro Grilled Lobster Tails

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Cilantro, Lime & Maple Aioli (recipe, see right):


In small bowl, combine lime juice, cilantro, garlic and oil. Brush lobster meat with marinade. Season with salt and pepper. Let marinate for 10 minutes (reserve remaining marinade).

Preheat barbecue to medium heat (about 350°F); grease grill. Place lobster tails, cut side down, on grill and cook until marked, 4 to 6 minutes. Turn lobster tails, brush with reserved marinade and continue cooking until flesh is no longer translucent, 4 to 6 minutes. Discard remaining marinade.

Place grilled lobster tails on large serving platter. Serve with Lemongrass & Sesame Grilled Scallops, Grilled Zucchini & Green Onions and Cilantro, Lime & Maple Aioli. Garnish platter with lime wedges, pico de gallo and edamame, if desired.


Serve with a side of our Lemongrass & Sesame Grilled Scallops and Grilled Zucchini & Green Onions.



In bowl, combine 1/2 cup mayonnaise, 1/4 cup finely chopped fresh cilantro, 2 tsp maple syrup, 1/2 tsp hot pepper sauce (such as Frank’s RedHot), 1 finely chopped clove garlic, and zest and juice of 1/2 lime. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 3/4 cup.

PER 1 TBSP about 65 cal, 0 g pro, 7 g total fat (1 g sat. fat), 1 g carb (0 g dietary fibre, 1 g sugar), 5 mg chol, 60 mg sodium, 0 mg iron.

Nutritional facts PER SERVING: about

  • Iron 0 mg
  • Fibre 0 g
  • Sodium 1000 mg
  • Sugars 1 g
  • Protein 28 g
  • Calories 240
  • Total fat 8 g
  • Cholesterol 215 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g
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Lunch & Dinner

Lime & Cilantro Grilled Lobster Tails