How to Marinate Lobster Tails

Updated March 23, 2017

Although lobster is often boiled in the shell or parboiled then grilled, it doesn't have to be. Lobster tails can be marinated before cooking to add flavour and increase tenderness. A wide variety of spices and flavours can be added to a lobster marinade. However, if you like your lobster with a squeeze of lemon, wait until after it's cooked, as the acid in lemon juice will denature the lobster meat.

Remove and discard the shells from the lobster tails. Cut each lobster tail in half lengthwise and remove and discard the intestines.

Combine the olive oil, minced garlic, chopped basil, chilli paste, sea salt and ground pepper in the large freezer bag.

Add the halved lobster tails to the freezer bag with the marinade. Seal the bag and shake, making sure each lobster tail is thoroughly coated.

Put the lobster tails in the refrigerator for 2 to 3 hours.


After marinating, the lobster tails can be sautéed or grilled. Lobster shells can be refrigerated and used to make a stock.


Never eat lobster raw. Cook the tails until white and opaque.

Things You'll Need

  • 4 lobster tails
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon chilli paste
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon sea salt
  • Black pepper, ground
  • Plastic freezer bag
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About the Author

Andrine Redsteer's writing on tribal gaming has been published in "The Guardian" and she continues to write about reservation economic development. Redsteer holds a Bachelor of Arts in history from the University of Washington, a Master of Arts in Native American studies from Montana State University and a Juris Doctor from Seattle University School of Law.