Grilled Crab Legs or Lobster

Okay – we are newbies at these types of seafood. It was very recent that I tried both crab legs and lobster tails for the first time (Yes, 25 years old – crazy). Of all the strange things I’ve tried or made recently, I couldn’t believe I had NEVER had these. My husband had, but didn’t like them, which is why he wasn’t keen on trying them again. The times that he had eaten both crab and lobster it was boiled. Apparently boiled to him = disgusting. Anyway, I said “why don’t we grill them?” So we did and it was great! We both loved it – so did the kids. I will say our “cleaning” technique could use some work. Every time I eat either one I end up bleeding from some finger or hand (those crab legs are vicious!). Anyway, this is super simple but lets you have an elegant, rare meal at home – no cross contamination to worry about!

The cooking technique for both of these is pretty much the same – we threw some glaze on and grilled it. The crab legs were glazed and wrapped in foil to steam on the grill. The lobster tails were cut in half, glazed and grilled (no foil). We used additional glaze as a dipping sauce for the cooked food.


Snow/King Crab legs
Lobster tails
Glaze/Dipping Sauce
1/4 cup ghee (or unsalted butter)
1/2 tsp minced garlic
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp parsley

  • In a small bowl, melt ghee or butter if needed. Stir in garlic, salt, pepper and parsley. Pour a little into a dipping cup.
  • Brush the remaining glaze/sauce onto the legs or tails. Prepare for cooking as mentioned above depending on what you are cooking.
  • Grill over high heat. For crab legs, grill for about 15 minutes or until cooked through (or as desired). For lobster tails, grill each side about 6 minutes or until cooked through (will vary by tail size).

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