Chimichurri Lobster Tails came out of wanting something different without turning dinner into a project. I had lobster tails on hand and a bunch of herbs that needed to be used, so I made a quick chimichurri the way I usually do for grilled meats. It worked better than I expected. The fresh herbs cut through the richness of the lobster, and suddenly it was a dish I kept coming back to instead of saving for special occasions.
What I like about this recipe is how straightforward it is. The lobster cooks quickly, the chimichurri takes minutes, and everything stays clean and bright without heavy sauces. I’ve made it on the grill, under the broiler, and even on busy evenings when time was tight, and it holds up every time. It’s the kind of recipe you make once and then remember the next time lobster tails show up at the store.
- Why This Recipe Works
- Ingredients
- Substitutions and Additions
- How to Make Chimichurri Lobster Tails
- How to Cut and Cook Lobster Tails the Right Way
- Tips for BEST Lobsters
- FAQs
- Chimichurri Lobster Tails Recipe
Why This Recipe Works
Lobster doesn’t need much to taste good, and that’s exactly why this recipe works so well. The meat cooks quickly and stays tender as long as it’s not overhandled. By keeping the preparation simple, the natural sweetness of the lobster stays front and center instead of getting lost under heavy sauces.
Chimichurri does something smart here. The fresh herbs, garlic, and vinegar cut through the richness without covering up the lobster itself. You get contrast without competition. It’s the kind of sauce that wakes everything up rather than weighing it down, which is why it pairs so naturally with seafood.
Another reason this recipe holds up is how forgiving it is. You can grill the lobster, broil it, or cook it indoors depending on the day, and the result is still consistent. The chimichurri can be made ahead and spooned on right before serving, which keeps the process relaxed instead of rushed.
Most importantly, the timing makes sense. The lobster cooks fast, the sauce comes together in minutes, and nothing sits around waiting. It’s straightforward cooking that respects the ingredient, and that’s why this dish keeps earning a spot at the table.
Ingredients
There isn’t much to this recipe, and that’s intentional. Each ingredient has a clear role, and together they bring out the best in the lobster without getting in the way.
- Lobster tails Lobster has a natural sweetness that doesn’t need much help. Cooking it gently keeps the meat tender, and the open shell lets it catch every bit of sauce. This recipe is built to let the lobster stay front and center.
- Garlic and red chili These two set the tone for the chimichurri. The garlic adds depth, while the chili gives a slow warmth that builds as you eat. Neither one should overpower the lobster, just enough to keep things interesting.
- Fresh parsley Parsley is the backbone of the chimichurri. It keeps the sauce fresh and clean, and it lightens everything around the richness of the butter and lobster. Skipping it changes the whole character of the dish.
- Red wine vinegar This is what cuts through the butter and keeps the sauce from feeling heavy. A small amount goes a long way. It sharpens the herbs and keeps the lobster tasting bright instead of flat.
- Butter Butter softens the sauce and rounds everything out. It melts into the lobster as it cooks, giving you a smooth finish without turning the dish into something heavy or greasy.
Note : Find the full list of ingredients and measurements in the Recipe Card .
Substitutions and Additions
Lobster alternatives If lobster tails aren’t available, this chimichurri works just as well with shrimp or scallops. I’ve made it with large shrimp on nights when lobster wasn’t an option, and the sauce still does its job beautifully. Just adjust the cooking time since seafood cooks fast, and overcooking is the only real risk here.
Herb swaps Parsley is classic for chimichurri, but if you’re short, a mix of parsley and cilantro works nicely. I’ve even added a little oregano when I had it on hand. The key is keeping the herbs fresh and finely chopped so they blend into the sauce instead of sitting on top.
Vinegar options Red wine vinegar gives the sauce its sharp edge, but sherry vinegar is a great substitute if that’s what you have. I’ve used apple cider vinegar in a pinch, and while it’s slightly softer, it still cuts through the butter and lobster without overpowering anything.
Heat adjustments If you like more warmth, a pinch of crushed red pepper or an extra slice of fresh chili goes a long way. For a milder version, leave the chili out entirely and let the garlic and herbs carry the flavor. I often adjust this depending on who’s coming to dinner.
Extra additions A squeeze of lemon right before serving adds freshness, especially if the lobster is rich. Sometimes I finish with a small spoon of the chimichurri warmed slightly so it melts into the butter, rather than staying cold on top. It’s a small touch that makes everything feel more cohesive.
How to Make Chimichurri Lobster Tails
No rush, no fuss. Just a few simple moves to get you from raw tails to something that feels like you ordered it at your favorite dinner spot.
- Chop and mix . Finely chop the parsley, garlic, and red chili. Stir them into the olive oil, vinegar, and oregano. Let it all sit while the flavors start getting cozy.
- Melt and swirl . Melt the butter gently—just until soft and creamy, not fully liquid. Stir it into the chimichurri until everything comes together into one silky mix.
- Prep the tails . Slice each lobster tail lengthwise and lay them in an oven-safe dish, shell-side down, ready to catch all that flavor.
- Brush and coat . Generously brush the chimichurri butter over the lobster meat. Every curve, every edge—don’t hold back.
<img loading=“lazy” src=“https://cafedelites.com/wp-content/uploads/2025/08/Lobster-Tails-12.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Cooked lobster tails being finished with more chimichurri butter while still hot.
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- Broil . Bake it for 10 minutes, until the meat turns opaque and tender. The sauce will bubble slightly, and the tops will glisten just enough.
- Finish with more butter . Right before serving, spoon over the leftover chimichurri butter while the tails are still hot. Watch it melt right into the grooves.
You don’t need much, just a few sides that let the lobster shine. Lemon herb roasted potatoes bring a golden, citrusy crunch that pairs beautifully with the sauce. Grilled Asparagus keeps things sharp and salty. Avocado Tomato Corn Salad adds a soft, juicy contrast that cools everything down. And if you’re the type to spoon extra sauce on everything, keep a bowl of Authentic Chimichurri on the table; it’s never too much.
How to Cut and Cook Lobster Tails the Right Way
If you’ve never cooked lobster tails at home, the part that makes most people hesitate is the prep. Once you get comfortable with it, the rest is straightforward. The way you cut and open the shell changes how evenly the meat cooks and how well it absorbs the chimichurri.
I always split the shell down the center using kitchen shears instead of a knife. It’s safer, faster, and you don’t risk cracking the shell unevenly. A sturdy pair like these makes the job easy, especially if the shells are thick
Once the shell is open, gently loosen the meat and rest it on top. This keeps it exposed to the heat and lets the butter and chimichurri melt directly into the lobster as it cooks. It also makes it easier to tell when it’s done. Overcooked lobster turns firm quickly, so being able to see the meat helps you pull it off the heat at the right moment.
For cooking, I prefer grilling or broiling because both give you direct heat without drying the meat. When I’m cooking indoors, a heavy sheet pan lined with parchment keeps cleanup easy and prevents sticking. I use a pan similar to this one because it heats evenly and doesn’t warp.
A small spoon or silicone brush helps when spooning chimichurri over the lobster so it settles into the cuts instead of sliding off. Silicone is gentler on the meat and easier to clean afterward.
If you’re turning this into a full meal, I like pairing it with something fresh and crisp like the Asian Carrot Salad to keep things light. For a heartier spread, Chimichurri Steak works beautifully alongside the lobster, especially when cooking for guests. And if you want to round things out with seafood on seafood, Creamy Lemon Parmesan Shrimp is a solid addition to the table.
This is one of those dishes where a few small technique choices make everything easier. Once you’ve done it once, it stops feeling intimidating and starts feeling like something you’ll actually make again.
Tips for BEST Lobsters
The first time I made these lobster tails for friends, I learned very quickly that timing matters more than anything else . We were talking in the kitchen, wine glasses in hand, and I left the lobster on the heat just a minute too long. It was still good, but firmer than I wanted. Now I stay close to the grill or oven and pull them off as soon as the meat turns opaque . Lobster keeps cooking after you remove it, so trusting your eyes instead of the clock makes all the difference.
When family is over, I usually make the chimichurri ahead of time. It gives the flavors a chance to settle, and it frees me up to actually sit down and enjoy the moment instead of rushing around at the last minute. I’ll spoon it over the lobster right before serving so it stays fresh and green instead of darkening too much.
One thing I’ve noticed over the years is that people tend to overdo the butter. A little goes a long way. I melt just enough to coat the meat and let the chimichurri do most of the work . That way the lobster stays light and you can actually taste the herbs instead of everything blurring together.
If you’re cooking for a group, especially when friends bring extra guests, keep the lobster tails spaced out . Crowding them makes the heat uneven and someone always ends up with an overcooked piece. Giving them room keeps everything consistent and saves you from having to explain why one tail looks different from the rest.
This is one of those dishes that feels more relaxed when you don’t overthink it. Prep ahead, stay close while it cooks, and let the ingredients do what they’re supposed to do . That’s when it turns into the kind of meal people remember and ask about later.
Yes—just thaw them completely in the fridge before cooking. Pat them dry to help the butter cling better.
Absolutely. It gets even better after a few hours in the fridge. Just bring it to room temp before serving so the butter melts smoothly.
If visible, yes. Just run a small knife along the meat and pull it out—it’s quick and worth doing.
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IngredientsUSMetric1x2x3x
- ▢ ½ cup olive oil
- ▢ 2 tbsp red wine vinegar
- ▢ ½ cup finely chopped parsley
- ▢ 3–4 garlic cloves minced
- ▢ 1 red chili deseeded and finely chopped
- ▢ ¾ tsp dried oregano
- ▢ 1 tsp coarse salt
- ▢ ½ tsp ground black pepper
- ▢ 3 oz butter
- ▢ 4 lobster tails
Instructions
- Finely chop the fresh parsley, garlic, and red chili. This ensures a vibrant and flavourful base for your chimichurri.
- Combine the chopped ingredients with olive oil, red wine vinegar, and oregano. Stir well to create a consistent sauce.
- Allow the chimichurri to sit so the flavors meld together. At least for 10 minutes. For best results, let it sit for more than 2 hours.
- melt the butter until the texture is like a cream not fully melted. Add the creamy butter to the chimichurri and mix with a spoon until all the ingredients are combined together.
- take the lobsters tails and cut them in half lengthwise. Place them in a oven-safe dish.
- Generously brush your chimichurri-infused butter over the lobsters tails.
- Preheat your oven to 365°F. Then place your dish with the seasoned lobsters tails. Cook for 10 minutes until the meat is firm and opaque.
- Add a couple of tablespoons of your leftover chimichurri butter over your lobster tails to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
