Cherry Planked Honey Butter Lobster Tail

Serves – 2
Total Time – 20 minutes


  • Cherry Grilling Planks
  • 4 Tbsp Unsalted Butter, softened
  • 1 Tbsp Honey
  • 2 uncooked Lobster Tails
  • 1 Tbsp Szechuan Peppercorns, ground
  • ½ Tbsp Kosher Salt
  • 1 Tbsp Garlic, minced
  • ½ Tbsp flat leaf Parsley, chopped


  1. Preheat a grill or oven to 425°F and soak the planks in hot water for at least 15 minutes.
  2. Prepare the honey butter - mix the butter and honey together until well incorporated, set aside.
  3. Butterfly the lobster. Using a pair of kitchen shears, cut in the middle of the shell from end to end, leave the tail intact.
  4. Use your fingers to separate the meat from the inside if the shell. Leaving the tail end attached, place the meat on top of the shell.
  5. Using a pairing knife, score the meat down the center lengthwise from one end to the other.
  6. Combine the salt, Szechuan, and parsley. Divide the mixture evenly and fill in the center of the tail that has been scored.
  7. Place a few knobs of butter on each tail.
  8. Place the tails on the planks and set on the grill or in the oven.
  9. Cook for 15 – 20 minutes or until done.
  10. Serve immediately.
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