Grilling lobster tails is easy but this results in such a delicious dish. Throw a couple of steaks on the grill if you want Surf and Turf, or simply serve the lobster tails as they are. However you serve them, this is an impressive and mouthwatering dish.
If you are using frozen lobster tails, put them in a plastic bag and submerge them in warm water to thaw them. You will also need a basting sauce. You can melt some butter and add herbs and garlic, like in the following recipe, or lemon juice and garlic, or whatever else you like. You could even just use plain butter. Cut down the shell so you can baste the meat inside. You can do this with a pair of kitchen shears.
Grill the lobster tails directly on the grate, after cleaning and oiling it to prevent them from sticking. If you are using a charcoal grill, distribute the coals to get an even heat. If it is a gas grill, preheat it to medium-high. Cook the lobster tails flesh side down first, then flesh side up. Baste them to keep them moist but watch out for flare-ups caused by the butter dripping on to the hot coals.
- 4 lobster tails, 7 oz each
- 1 minced garlic clove
- 2 tablespoons chopped chives
- 1 stick salted butter, at room temperature
- 1 tablespoon chopped tarragon leaves
- Few drops hot sauce
- Olive oil and salt, as needed
- Black pepper, to taste
- 4 lemon wedges, for garnish
- Preheat the grill to a direct medium-high heat.
- Blend the butter with the garlic, herbs, black pepper, and hot sauce, and then cover with plastic wrap.
- Butterfly the lobster tails down the middle of the shell's softer underside, using kitchen shears.
- Cut the meat down the middle but do not cut all the way through.
- Insert a metal skewer down the tail so it stays straight.
- Brush the tails with olive oil and add a little salt to each.
- Grill them cut side down for 5 minutes or until the shells are bright in color.
- Flip them over and spoon some of the herb butter on to the meat.
- Grill for 4 more minutes, or until the lobster is opaque.
- Serve with lemon wedges and more herb butter on the side.
Few things beat grilling lobster tails, first because this recipe is so enjoyable to make, and second because the flavor of the dish is unparalleled. Fasten your lobster bib and get ready for an incredible flavor experience. Grilling lobster tails keeps them moist and flavorful, because you will be using a baste, and the smoke from the charcoal gives them a nice, aromatic taste. The next time you are firing up the grill, think about grilling lobster tails, because this recipe is a real classic, and everyone is sure to be seriously impressed when you serve these. How could they not be?
Check Out Some of Our Other Hot Content
2 Responses to Handy Guide to Grilling Lobster Tails
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81133 Views)
- Authentic British Fish and Chips Recipe (33423 Views)
- Handy Guide to Grilling Lobster Tails (26448 Views)
- Chili Soy Sauce Steamed Fish (22130 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21007 Views)
- Fish and Chips (19706 Views)
- Simple Cold Crab Salad (17441 Views)
- Sensational Salmon with Cucumber Dill Sauce (16942 Views)