Grilled Lobster with Cheese (Garlic Butter + Golden Gruyère)

Let’s be honest, lobster already feels like a treat. But when you add melty cheese, garlic butter, and a hot grill to the mix? That’s next-level delicious. This grilled lobster with cheese is exactly the kind of recipe that sounds fancy but is surprisingly doable at home.

Whether you’re celebrating something special or just craving restaurant-style seafood in your flip-flops, this dish delivers bold flavor without the fuss.

We’re talking tender, smoky lobster meat kissed by the flame, then blanketed in a golden layer of Gruyère (or your favorite melt-friendly cheese).

The garlic butter seeps into every crevice, and the whole thing bubbles into something that feels both indulgent and deeply comforting, the way only seafood and cheese can.

Not sure how to split a lobster tail or choose the right cheese? Don’t worry, we’ll walk you through every step. You can jump straight to the recipe below or scroll through the Table of Contents to explore tips on grilling, seasoning, and sides that make this dish shine.

And yes, it’s totally fine to eat this with your hands. That’s how we do it here on the coast 😀

Table of Contents

Ingredients You’ll Need

Grilled lobster with cheese isn’t complicated, it just needs good ingredients and a little timing. Here’s everything you’ll need to pull it off, including a savory garlic butter sauce and the best cheeses to pair with that sweet lobster meat.

For the Lobster:

• 4 lobster tails (or 2 whole lobsters), fresh or thawed
• Olive oil (for brushing)
• Kosher salt
• Freshly cracked black pepper
• Optional: Smoked paprika, chipotle seasoning, or your favorite seafood rub

For the Garlic Butter Cheese Sauce:

• 1 stick (½ cup) unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon shallots, finely minced
• ¼ cup dry white wine (like sauvignon blanc or chardonnay)
• 1 teaspoon hot sauce (optional)
• ½ teaspoon chopped fresh tarragon or parsley
• Juice of ½ lemon (plus more for serving)

For the Cheese:

• 1 cup shredded Gruyère cheese (melts beautifully, mild nutty flavor)
• ¼ cup grated Parmesan (adds a salty kick)
• Optional swaps: Fontina, mozzarella, cheddar, or a spicy pepper jack for heat

Pro Tip: Make sure your lobster is fully thawed and patted dry before grilling. Excess moisture can keep it from getting that nice char and caramelization.

You’ll also want a cast iron skillet or grill-safe pan for making the sauce right over the fire , that way, nothing loses heat and all the flavor stays in play.

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Best Cheese for Grilled Lobster

The key to great grilled lobster with cheese is choosing cheeses that melt well.

Lobster and cheese might raise a few eyebrows, but if you’ve ever had lobster mac, you already know: it works. The key is choosing cheeses that melt well, complement the lobster’s sweetness, and don’t overpower its delicate flavor.

Gruyère: The Golden Standard

Gruyère melts like a dream and is the perfect cheese for grilled lobster with cheese thanks to its nutty flavor and golden finish. It browns without burning, making it perfect for finishing on the grill.

Parmesan: For Salty Depth

A sprinkle of grated Parmesan gives your final dish that irresistible golden crust and umami boost. Use it to finish, not as your main cheese, since it’s stronger and less melty.

Optional Flavor Boosts

Feeling adventurous? Try mixing in one of these:

• Fontina: Creamy and mild, a safe swap for Gruyère
• Mozzarella: Super melty but neutral, best used in a blend
• Aged Cheddar: Sharp and bold, works well if paired with milder lobster
• Pepper Jack: For those who love a little heat with their surf

Fast Fact: Seafood and cheese have a controversial past in culinary circles, but modern flavor science (and lobster mac lovers) say they’re a match made in indulgent heaven.

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How to Prep Your Lobster for Grilling

Before you fire up the grill, you’ll want to make sure your lobster is ready to cook evenly and soak up every bit of that garlic butter goodness. Whether you’re using whole lobsters or just tails, this prep will make grilling smooth and mess-free.

You can also add a light sprinkle of paprika or your favorite seafood rub for smoky depth, a perfect base for grilled lobster with cheese.

Step 1: Thaw and Dry the Lobster

If you’re working with frozen tails, thaw them overnight in the fridge or place them in cold water for 30–45 minutes. Pat them completely dry with paper towels, excess moisture can cause steaming instead of searing.

Step 2: Split the Lobster

For tails: Use kitchen shears to cut lengthwise down the top of the shell, stopping just before the tail fan. Gently crack the shell open, then loosen the meat from the shell without detaching it, flipping it on top for that classic “butterflied” look.

For whole lobsters: Use a sharp chef’s knife to split them in half lengthwise from head to tail. Remove the vein and tomalley (green part), if desired.

Step 3: Clean and Season

Brush the exposed meat with olive oil. Season generously with kosher salt and black pepper. You can also add a light sprinkle of paprika or your favorite seafood rub for smoky depth.

Step 4: Preheat the Grill

Get your grill hot, medium heat, about 350°F, is perfect. Set up for direct heat grilling and clean your grates well. If using charcoal, let the coals ash over before cooking.

Tip: A light oiling of the grates can help prevent sticking, especially for the delicate tail meat.

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Make the Garlic Butter Cheese Sauce

This sauce is where everything comes together. It’s buttery, garlicky, and just cheesy enough to coat the lobster in savory comfort without drowning it. Best part? You can make it right on the grill in a cast iron skillet while the coals are hot.

Step 1: Preheat Your Skillet

Place a cast iron skillet directly on the grill grates or over medium heat on the stovetop. Let it heat for 1–2 minutes until lightly smoking, this helps prevent sticking and builds flavor fast.

Step 2: Sauté the Aromatics

Add 1 tablespoon of olive oil or a small pat of butter to the skillet. Toss in your minced garlic and shallots, stirring frequently. Cook for about 2 minutes, just until fragrant and softened, you want golden edges, not burnt bits.

Step 3: Deglaze with Wine

Pour in the white wine and let it simmer for 1–2 minutes. This not only lifts all the tasty browned bits off the skillet (flavor bombs!) but also adds brightness to balance the richness of the cheese.

Step 4: Add Butter and Heat Gently

Drop in the full stick of unsalted butter. Let it melt slowly into the wine, then add a splash of hot sauce if using, along with your chopped tarragon or parsley. Stir to blend.

Step 5: Stir in the Cheese

Lower the heat to prevent scorching, then gradually sprinkle in the shredded Gruyère, stirring until smooth and glossy. The Parmesan can go in at the very end, it helps thicken and adds a touch of briny sharpness.

Once the sauce is melted and velvety, pull it off the heat and set it aside, you’ll need it shortly to smother your grilled lobster with cheese.

Note: Don’t overcook the sauce. As soon as it’s melted and velvety, pull it off the heat and set it aside (but nearby, you’ll need it again shortly!).

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Grill the Lobster to Juicy Perfection

Now, let’s bring the lobster to life on the grill.

You’ve done the prep, the sauce is silky, and now it’s time to grill. This is where the magic happens, the lobster gets smoky and tender, the cheese melts into a golden blanket, and the garlic butter bubbles into every crevice. Keep your tongs ready.

Step 1: Start Flesh Side Down

Place your prepped lobster tails or halves flesh side down directly over medium heat (around 350°F). Grill for 2–3 minutes to get a light char and seal in moisture. The meat should just begin turning opaque.

Step 2: Flip and Baste

Flip the lobster so it’s shell side down, meat side up. Spoon a generous amount of your garlic butter cheese sauce over each piece. Make sure the sauce touches the entire surface of the meat.

Step 3: Add the Cheese

Top each tail or lobster half with a small handful of shredded Gruyère and a sprinkle of Parmesan. The residual heat will start melting the cheese right away, but we’re not done yet.

The residual heat will start melting the cheese right away, turning your lobster into classic grilled lobster with cheese perfection.

Step 4: Cover and Finish Cooking

Close the grill lid (or loosely tent with foil if using a charcoal grill without a lid). Let the lobster cook for another 3–5 minutes, until:

• The cheese is melted and bubbling
• The lobster meat is white, opaque, and slightly firm to the touch

Pro Tip: Don’t walk away. Lobster goes from tender to rubbery quickly. Check frequently to avoid overcooking.

Step 5: Serve with Charred Lemons and Herbs

Remove the lobster from the grill and transfer to a serving platter. Spoon over any extra sauce from the skillet and garnish with chopped parsley or tarragon. Serve with grilled lemon wedges for that citrusy punch that cuts the richness just right.

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Seasoning Tips for Lobster on the Grill

Lobster is naturally sweet and delicate, so seasoning is all about accentuating rather than overpowering. The right blend can enhance the grill’s smokiness, balance the cheese’s richness, and make each bite of grilled lobster with cheese pop.

Keep It Simple, but Bold

Start with the basics:

• Kosher salt, Essential for bringing out the lobster’s natural flavor.
• Freshly ground black pepper, Adds a touch of earthy bite.
• Olive oil, Helps the seasoning stick and keeps the meat from drying out.

Add Smoky or Spicy Elements (Optional)

Want a little more edge? These options play especially well with cheese:

• Smoked paprika, Adds color and a whisper of campfire smoke.
• Chipotle or ancho powder, Earthy and warm, great with Gruyère or cheddar.
• Old Bay or Cajun seasoning, If you want to nod to classic seafood flavor with a spicy twist.

Season Before and After

Season the meat before it hits the grill to help build crust and base flavor. Then, once it’s off the heat and dressed with cheese and sauce, sprinkle with flaky sea salt or a fresh crack of pepper for finish.

Skip These Common Mistakes

• Don’t over-salt, cheese already brings saltiness.
• Avoid seasoning the shell, it won’t penetrate and just burns on the grill.
• Don’t use sweet glazes, they can burn quickly and overpower the cheese.

Did You Know? Tarragon, often used in French sauces like béarnaise, has a subtle anise flavor that’s surprisingly perfect with buttery lobster and nutty cheese.

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What to Serve with Grilled Lobster

Grilled lobster with cheese is rich, creamy, and indulgent, so your sides should either complement that decadence or cut through it with something bright and fresh. Here are some fail-proof options that work beautifully with this dish.

Grilled Vegetables

Toss asparagus, broccolini, or zucchini in olive oil, lemon juice, and salt, then grill until just charred. Their light bitterness balances the buttery lobster beautifully.

Other good picks: Corn on the cob, bell peppers, or blistered cherry tomatoes.

Bright Greens or Salads

You need something crisp and citrusy to contrast all that cheese and butter. Try:

• Arugula salad with lemon vinaigrette
• Butter lettuce with radish and dill
• Shaved fennel with orange segments

Potatoes, Rice, or Bread

Something starchy helps soak up every drop of that garlic butter sauce:

• Roasted or grilled baby potatoes with herbs
• Jasmine rice with a squeeze of lime
• Thick slices of crusty sourdough or garlic bread

Surf & Turf (Optional, but Epic)

Feeling bold? Serve your lobster alongside a grilled ribeye or filet for the ultimate steakhouse-at-home dinner. Just keep the sides simple if you go this route.

Finishing Touches

Don’t forget to:

• Garnish with lemon wedges for brightness
• Sprinkle with fresh parsley or tarragon
• Serve extra garlic butter on the side (there’s never too much)

“You don’t need a white tablecloth to serve lobster. You just need butter, cheese, and someone who’s hungry. haha”

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FAQs

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Ready to Fire Up the Grill?

Grilled lobster with cheese might sound like a splurge, but once you’ve made it at home, you’ll wonder why you ever waited for a special occasion. It’s buttery, smoky, just the right amount of cheesy, and surprisingly doable, even if you’ve never cooked lobster before.

So go ahead: grab a few tails, heat up the grill, and make this showstopper the highlight of your next dinner. Whether you’re sharing it with friends or just treating yourself, this is one of those recipes that makes you feel like you’ve pulled off something seriously delicious.

You may also like:
– Sous Vide Lobster Tail
– Broiled Lobster Tails Recipe
– Fried Lobster Recipe
– Butter Poached Lobster Recipe

Tried this recipe? I’d love to hear how it turned out. Leave a comment, rate the recipe, or tag your plate on social @myfishrecipes, let’s see that golden, bubbly goodness in action.