Grilling lobster tails isn’t very difficult and not at all difficult to do. In fact, they are pretty darn good, as well as pretty damn impressive! Best of all, they’re very easy to make, too. Simply follow these tips to grilling lobster tails and you’ll be grilling meat like a pro in no time!
Before you even get started, make sure that both sides of the meat are cooked well, but not burnt. Most people find that they cook the meat side down too much. “Piggybacking” the meat behind the shell using a fork, then inserting your finger inside the meat and pulling it out in one smooth motion is the best way to go if you want to avoid any problems.
If you don’t have a fork, you can always use a pastry brush or a toothpick to poke holes in the meat side of the lobster tails before cooking. This will help seal in the flavor. Another thing to prepare is the herbs and spices you’ll need. If you don’t have them, get them from a good grocery store or a regular kitchen supply store. A simple mix of black pepper and a bit of paprika will work.
Another step to grilling lobster tails the right way is by flipping them over once they are almost done. What you should do is use a fork to quickly flip them over so they are on one side or back now, and then flip them over again when they are completely done. You’ll want to avoid burning them by sprinkling some olive oil on them lightly and circling around the outside of the meat. You should also try to get in between the teeth of the tails with your fork. By flipping them over you will also avoid burning them and possibly damaging their tail fins.
After flipping over the lobster tails, you’ll want to use the remaining spare knife to carefully cut through the thick skin on both sides of the claws. You’ll need to use a lot of pressure to cut through it, but focus on getting them to the meat quickly. This will ensure you don’t end up with mushy claws when you cook them. After removing the claws, you’ll then want to use a breast steak knife to remove the inside of the meat. You’ll probably be surprised at how easy it is to cook the breasts as you’re not used to cutting into this part of the fish.
Now, you will want to pull the meat out of its shell using your cleaver. To do this, just grab the knife and poke two holes on the bottom of the lobster’s shell. This will allow the meat to come out easily. The next step is to use the grill to cook the lobster right away. Cook it to perfection, as the lobster will continue to warm as it is cooking.
After you’ve finished grilling the meaty tails, you can finish off by adding a few cups of your favorite chive butter sauce. This will help the lobster to sizzle while it cooks. As an added bonus, the chive butter sauce will enhance the taste of the lobster while simultaneously giving it extra flavor and moisture. You will definitely be able to tell the difference when it’s brought to room temperature and served plain.
When it comes to serving, you’ll want to take your lobster tails and place them on plates evenly across the board. Then, serve them with your favorite dipping sauce and garnish your plate with a little salt. Some chefs even sprinkle a little oregano on the lobster meat to give it a little extra flavor. It really depends on what you like in your recipe. Just remember that grilling lobster meat is best done at medium heat. Don’t overcook it or you’ll find that your meat is dry, rather than cooked, which is never pleasant.
Tina is a chef and runs her restaurant with her sister in Maine. They currently live in the house that used to be owned by their grandparents.