Grilling lobster tails is a culinary delight that’s both effortless and immensely satisfying. These succulent, frozen treasures can be easily found, making gourmet dining accessible to all. Whether you prefer a medley of aromatic herbs or a blend of tantalizing spices. Lobster tails on the grill are a canvas for your culinary creativity. The beauty of this dish lies in its simplicity and speed – it’s a swift culinary masterpiece in the making. Perfect for gatherings, lobster tails on the grill are a surefire way to elevate any occasion. Turning you into the life of the party with a dish that exudes elegance and flavor.
Grilling lobster tails can transform you into a culinary rock star, elevating your outdoor cooking game to new heights. It’s a culinary adventure that can turn any summer day into a memorable “Lobster Bash.” However, be prepared for your reputation as a master griller to spread rapidly. As friends and family clamor for invitations to your lobster feasts.
For the easiest and quickest route to grilled lobster perfection, opt for lobster tails. Simply toss them on the grill, and you’re on your way to seafood bliss. A crucial tip for achieving lobster tail perfection is to ensure they are tender and not rubbery. Lobster tails are a delicate protein, much like chicken or beef. And they continue to cook even after you’ve removed them from the grill. So, it’s essential to keep a close eye on them to achieve that ideal balance of smoky char and succulent tenderness.
In no time, you’ll become the go-to grillmaster for lobster lovers everywhere. And your weekends may be filled with the delightful aroma of sizzling lobster tails and the laughter of satisfied guests enjoying your culinary prowess. Embrace the art of lobster grilling, and let the Lobster Bash begin!
Lobster Tails on the Grill
- 1 Live Lobster (1.5 lbs is ideal)
- 1 tbsp Butter (Melted)
- 1 Lemon Juice (From 1 lemon)
- Clean grill, brush with oil ( canola, safflower, or corn oil ), and preheat to medium high
- For the whole lobster, par-boil it first by dropping the lobster into a pot of boiling water 4-5 minutes; remove and place into an ice bath (water and ice) right away to stop the cooking. After a few minutes remove it from the water bath.
- Slice the lobster down the middle lengthwise to cut in half. Clean out the tomalley (green substance found in cavity of lobster of which you can use for sauces and flavoring to seafood chowder).
- You can choose to remove the claws and grill independently. If you leave the lobster whole, poke a small hole in the claw area to create some air, with a small pointed knife.
- Brush the flesh side of tails with butter and lemon and sprinkle with salt and pepper.
- On a pre-heated grill, lay the lobster flesh side down and cook for five minutes. Turn over, brush more lemon butter on tails and cook for another five minutes. Meat should be tender and opaque.
- Serve with lemon and butter on the side.
- You can sprinkle a bit of herbs or spices on the tails if you like, or slather with Bar-B-Q sauce.
- *For Lobster tails only, there is no need to par-boil. Cut tails down the middle, brush with butter, lemon, herbs or spices, and grill the same way.