Main dish

Fresh Grilled Lobster Burrito with Melted Butter

This mouthwatering grilled lobster burrito recipe combines the richness of a classic lobster roll with the satisfying goodness of a burrito.

To recipe
fresh grilled lobster burrito with melted butter
Recipe insights & TIPS
lobster burrito

Fresh lobster tails. Juicy, smoky from the grill, and begging to be nestled in a pillowy warm tortilla. That's my happy place, folks. I was planning to make some lobster rolls when on a coastal trip with some friends, but when I couldn’t find the fresh rolls I typically use I decided to try the classic lobster roll filling, but in a burrito. I had scored a ridiculous deal on lobster tails, so we grilled those bad boys, whipped up a simple filling and rolled it all up in a warm tortilla. It’s surprisingly easy to make, and you can serve it with whatever your fancy. I served it with fries but a fresh green salad would also go great! 

In my opinion you can't have a proper burrito without something to dip it in, but this fresh grilled lobster burrito requires something special to bring out the succulent flavors, so I went with melted clarified butter. There are definitely some added calories here, but it’s not every day that you get to enjoy lobster this way, so let’s make it worth it. That said, the flavors would also pair well with a light Greek yogurt dip with lemon, herbs, and a pinch of sriracha. And for the rice, quinoa or black beans make fantastic substitutes, bumping up the protein and fiber. And one more tip is to use the biggest flour tortilla you can find (at least 12 inches). It will be so much easier to roll up without ripping or having some of the filling falling out! 

lobster burrito


How do I store grilled lobster burritos?

Once wrapped, these burritos don’t store well as the tortillas get soggy quick. But you can store the filling in an airtight container and keep in the fridge for up to 3 days. 

Can I freeze grilled lobster burritos?

It’s not recommend to freeze the wrapped burritos, but you can freeze the filling on its own in a freezer-safe container or bag for up to 2 months. Double-wrapping in parchment paper and aluminum foil before freezing adds an extra layer of protection.

What can I serve with fresh grilled lobster burritos?

Crispy french fries go great with these lobster burritos, but it also pairs well with a fresh mixed green salad, grilled corn on the cob or guacamole and chips

Can I use pre-cooked lobster? 

Absolutely! Just warm it up and shred it before mixing it into the filling.

What can I use instead of lobster?

If you don't end up being as lucky as me with the price, giant shrimp would work well in place of the lobster. 

Can I make this recipe vegan?

To make this recipe vegan, swap the lobster for heart of palm, grilled portobello mushrooms, tofu or even chickpeas. Use plant-based mayonnaise in place of regular mayo, and swap out the butter for a plant-based butter. 

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Fresh grilled lobster tails make the perfect filling for a delicious lobster burrito! Stuffed with rice, celery, and mayo and served alongside crispy french fries and melted butter to dip, you’ve got a great lunch option.

Main dish
20 minutes
Total TIME:
45 minutes
25 minutes


  • 1 lb lobster tails (in shell)
  • 1 tbsp olive oil 
  • 1 stick salted butter
  • 1 large soft flour tortilla 
  • 1-½ cups cooked brown rice
  • 2 tbsp mayonnaise 
  • ¼ cup celery (finely diced)
  • 1 tsp lemon zest
  • ¼ tsp paprika
  • 1 tbsp chopped cilantro 
  • ½ tsp salt
  • ½ tsp black pepper 

Ingredient Swaps

  • While brown rice is already a healthy carb, you could also include some quinoa or black beans for added fiber and protein. 
  • Instead of dipping in butter, you could also use a Greek yogurt dip or avocado crema. 
  • Bulk out the vegetable content in this recipe by adding some corn, bell peppers or red onion. 
  • Use whole wheat tortillas for added fiber. 


  1. Preheat your grill to high while you drizzle the olive oil over the lobster tails. 
  2. Melt down the butter and try to skim away most of the white foam from the top, so you’re left with the clarified yellow butter for dipping. Set aside. 
  3. Grill the lobster until fully cooked, which takes about 5 minutes. Then let it cool.
  4. Pull the lobster meat out of the tail shells and roughly chop. 
  5. Place the tortilla on a cutting board and add the rice to the center, stopping about 2 inches for the side of the tortilla. 
  6. In a mixing bowl, combine the chopped lobster, mayonnaise, celery, lemon zest, paprika, chives, cilantro, salt, and black pepper.
  7. Place lobster mixture on top of rice. 
  8. Take each side of the tortilla and fold in towards the center, then begin tightly rolling the tortilla away from you to form a tube shape. 
  9. Slice in half and serve with melted butter and french fries or a salad.
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