Grilled Lobster Tails with Lemon Butter
This easy-to-follow recipe teaches how to grill lobster tails with a garlic-chive lemon butter—ready in about 35 minutes and serving four. BVI residents should note local lobster season runs from 1 November to 30 June and are advised to source imported lobster from provisioning stores when the season is closed.
Lobster is a classic island treat, and this simple grilled lobster tail with garlic-chive lemon butter is an elegant, fast option for a special dinner or weekend gathering. The method highlights the lobster's natural sweetness while keeping preparation straightforward—ideal for BVI kitchens and outdoor grills.
Preparation time: 20 minutes Cooking time: 15 minutes Difficulty: Medium Serves: 4 Ingredients: 4 medium lobster tails (6–8 oz each) 4 tablespoons butter 4 cloves garlic, peeled and minced 1/2 cup fresh chives, finely chopped 1 lemon, freshly squeezed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions: 1.
Using kitchen shears, carefully cut the top of each lobster shell lengthwise down to the tail. Crack the shell open and gently loosen the meat from the shell. Make a shallow cut lengthwise through the bottom of each tail meat and remove the intestinal vein if present. Return the meat to the shell with the cut side up. 2.
In a small saucepan over medium heat, melt the butter and stir in the minced garlic, chopped chives, lemon juice, salt and pepper. Remove from heat once the butter is melted and aromatic. 4. Lightly drizzle a little of the lemon-butter sauce over each tail, reserving the remainder for after cooking. 5.
Place the tails on the grill, meat side down, and cook 4–6 minutes. Lobster is done when the shell is bright red, the meat is white and opaque, and an instant-read thermometer registers 145°F. 6. Plate the tails and spoon the remaining lemon-butter sauce over them. Serve immediately with extra lemon wedges.
Local notes for BVI residents: BVI lobster season runs from 1 November through 30 June each year. Harvesting outside of that season is restricted; if you want lobster in the off-season, contact a local provisioning store to source legally imported lobster. For the most current regulations, bag limits and licensing requirements, consult the BVI Department of Agriculture or the Fisheries Division before purchasing or harvesting.
Serving suggestions: Pair the lobster with a light salad, coconut rice, roasted plantains, or local vegetables for a balanced island meal. To keep the fishery sustainable, consider buying from reputable vendors and ask about sourcing. This recipe was adapted from VIRGIN ISLANDS Magazine and tuned for home cooks in the British Virgin Islands.
Primary source: VI Property&Yacht