How to Grill Lobster Tails
Sweet, succulent, and tender lobster kissed by that elusive, smoky taste of fire has never been easier than with this how to grill lobster tails guide.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2-4
- Category: Seafood
- Method: Grilling
- Cuisine: American
Ingredients
- Lobster tails, at least 6 ounces each, properly defrosted if frozen
- Olive oil or oil of choice
- Seasoning
- Butter, melted
Instructions
- Place a lobster tail on a cutting board. Use kitchen shears to carefully cut down the middle of the top shell, stopping at the tailfin.
- If you want to split the lobster completely in half, flip it over. Snip of the little legs, and then use your kitchen shears to cut down the middle of the bottom shell. Use a chef’s knife to slice the tail completely in half.
- If you want to leave the tails whole, use a chef’s knife to slice through the meat, but not through the bottom shell. Carefully spread the top shell open to expose more of the meat.
- Remove the intestinal tract and wash your lobster tails.
- Prepare your grill for two zone cooking. Spread your charcoal in an even layer over most of the bottom of the grill, leaving a cooler side. If using a gas grill preheat your grill to around 400 degrees, leaving one burner off. Make sure your grates are clean. You can add wood chips to your charcoal if desired.
- Brush the meat of the lobster tails with olive oil and sprinkle on your seasoning of choice.
- Place the lobster tails on the grill flesh side down over direct heat. Allow the first side to grill for 3-5 minutes until the bottom of the shell touching the grill begins to turn red and the meat easily releases from the grill.
- Flip your lobster tails over and baste them with melted butter. You can use plain butter, garlic butter, or any compound butter that you like.
- Allow the second side to grill until the internal temperature is between 135-140 degrees, about 4-6 minutes. The shells will turn bright red and the meat will be white and opaque.
- Remove from the grill and serve with additional melted butter or use in your favorite lobster recipe.
Notes
- Have fun customizing your seasonings and butter to your favorite flavors.
- Don’t use the butter you basted the lobster in for dipping. Because it was basted on partially raw shellfish you risk contamination.
- Always cook lobster to temperature, 135-140 degrees, neve time.
- For additional flavor add woodchips to your charcoal.
Find it online: https://beachgirlgrills.com/how-to-grill-lobster-tails/