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Grilling Lobster Tails

My mother has decided she wants to something different for her Mother's Day dinner and has requested lobster and so I was wondering if anyone can recommend a good recipe and/or method for grilling lobster tails on a gas grill? My thought was to buy some frozen uncooked lobster tails, thaw them out and then throw them on the grill. Beyond waiting for them to turn pink I'm not sure what else to do with them.

Thanks!

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  1. I have never grilled them, but, you're right. Not much to do. I might brush with butter or maybe a fat with a higher smokepoint, like grapeseed oil, and I would turn over and keep lid down.

    1. I would baste them with a butter/lemon/garlic sauce before and while on the grill.

      When I did grilled lobsters for a mexican dinner party a few years back, we poached the lobsters first (they were alive, and well, we didn't think it would be the best idea to cook them live on the grill :-), and really just threw them on the grill momentarily to impart the grill flavor. If you are doing them raw, I would just be careful not to overcook them.

      1. They won't turn pink. Keep them moist with butter/oil, garlic, herbs and citrus. They cook quickly: the difference between delicious and dried out, stringy cat food is about 90 seconds.
        Can you get fresh lobsters anywhere in Calgary? Way better than frozen, and it is for mom.

        1 Reply
        1. re: Veggo

          Lobster tails are ALWAYS frozen. If you get them "fresh" they've just been thawed. Lots of places have live lobster, and they're way better than tails.

        2. If you google lobster tail recipes your will find alot of info. I helped a friend for a special day recently and remember that the deal was to cut a "V" shaped incision in the curved part. Then baste as desired. Grill belly side down for 5 and then the cut side for 5. She said it worked well.

          1. Here is a great blog entry about grilling lobsters-
            http://buckymcoinkumsbbq.com/wordpres...

            I'm not personally a fan of grilling lobsters as I can't understand the thinking in taking moisture out of something you want to be as succulent as possible. It seems that some folks still enjoy the practice though and the above blog post has a video of the preparation and some fantastic photos.

            I prefer a lobster roll. You can check my flickr slideshow for the perfect lobster roll preparation here-
            http://www.flickr.com/photos/8427660@...

            Also you can check out my instructions on my blog here-
            http://goodmorninggloucester.wordpres...

            1 Reply
            1. re: captjoe06

              Now that was just beautiful, how delicious they look!

            2. my wife has made them before stuffed with crab meat.she usually bakes them long enough to cook through and then broils for the last few minutes to brown.

              1. I always use this recipe for grilling lobster tails:
                http://www.epicurious.com/recipes/foo...

                We do it almost every Valentine's Day (don't ask me why, because it's usually freezing and not great weather for the grill).

                1. We grill lobster tails quite frequently and this is our absolutely favorite recipe. I always clarify the butter and make sure I use fresh herbs.

                  http://www.epicurious.com/recipes/foo...

                  1. Thanks everyone for their great input!

                    1. If you have metal skewers make sure to put one through the tail to keep it from curling. Depending on the tail size, it won't take long on a gas grill.

                      1. This doesn’t have to do with the cooking or grilling technique per se, but is something you should consider.

                        I don’t know what’s available in your area, but here on the East Coast we can get live Maine or Atlantic cold water lobsters (the red ones with claws). Frozen lobster tails are often Florida or Caribbean spiny or rock lobsters. I understand that there is also a California spiny lobster similar to the Florida species. I mention this because most people, given the choice, much prefer the cold water or Maine lobster. If I’m in the mood for Surf and Turf in a restaurant, I always ask if the tail is a Maine or a spiny lobster, more often than not it’s the spiny version. I’ve been out to dinner with people who didn’t realize that they weren’t eating a Maine tail and they complained that it was okay but not as sweet and tasty as they expected. IMO spiny lobster tails are just that, okay but nowhere near as good as a fresh Maine one.

                        1 Reply
                        1. re: TomDel

                          FWIW, when referring to a lobster tail in the rest of the country, they are generally warm water as you mention or cold water from New Zealand or South Africa. They are not, most of the time (aside from the East Coast), the tail of a Maine lobster. They are a different animal completely. And I would agree that a cold water tail is vastly preferable to a warm water lobster tail and are priced accordingly.

                          This has good info. http://www.lobsterhelp.com/buying-lob...