Grilled Lobster Tails: How It’s Done

by admin on January 9, 2013 · 6 comments

Here’s a little secret: grilling lobster tails is relatively easy. Actually it is harder to decide which of your friends are worthy enough for this fantastic treat. Throw in a great steak and you’re bound to have a lovely meal. So sit Grilled Lobster Tailsback and relax, read through this article and be prepared to unlock the mystery behind grilling lobster tails.

Shopping for ingredients

In our recipe we will need around two lobster tails about eight to ten ounces each. You would also need two tablespoons of butter, a garlic clove, a lemon and some salt and pepper for seasoning. When it comes to the lobster tail, just make sure that you have one for each guest. You can either purchase the lobster as a whole or if you wish, you can purchase the tails themselves, which can often be more. It really is up to you.

First on tap

Most of the time, you will be buying lobster tails frozen. Thaw them at room temperature by placing them inside a Ziploc bag or any resealable plastic container. Once you have done it, submerge the lobster tails in a bowl of warm water. That will enable you to thaw the frozen lobster tails. Keep them at room temperature for at least four to six hours. It’s best to just let them unthaw in the morning.

Prepare the sauce and cut the tails in half

Next, let’s prepare the basting sauce. The basting sauce would need some butter that you would melt in a small pan. You can also melt the butter by placing it on a container and put it inside the microwave. Mince the garlic by using a garlic press and then add it to the melted warm butter. Get the lemon and slice it open and squeeze the juice into the mixture and mix well. Go and get your thawed lobster tail and lay it on the sides. Using a big knife lay the tails on the side and slice the tails length wise. If needed, use some scissors to get through the length of the tail. Baste the sides of the cut flesh with the butter preparation using a kitchen brush.

Light up the fire

Get a gas grill and start a fire. Light half of the gas grill to high. If you have a charcoal grill, place the hot charcoal on one side of the grill. The idea is to cook the tails using medium heat or the tails may dry out. We don’t want to cook the tails over the direct fire or the basting sauce may catch fire. Flare ups may cook the tails fast and give you a dry result.

Skew and cook

Skew the lobster tails and cook it over medium flame and turning it over every seven to eight minutes. Baste the tails ever so often until the meat is opaque and ready to serve. The key here is to make sure that you watch over the lobster tail. Since they can cook up rather fast, you don’t want to have them burn.

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