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.
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.
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.
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.
Here is a great blog entry about grilling lobsters-
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-
Also you can check out my instructions on my blog here-