How To Barbecue Lobster Tails
When people hear the word lobster, they probably do not think of barbecues or BBQ sauce or anything that is remotely associated with a barbecue. After all, a BBQ is for hamburgers, steaks, and hotdogs, not lobster, right? Well, believe it or not, barbecue lobster tails are just as delicious as other grilled delicacies. If you do not believe me, then you should definitely read this article and follow its advice. After you get a taste of freshly made barbecue lobster tails, your old grilling ways will be over for sure.
Barbecue Lobster Tails: Getting the Perfect Sauce
As any fan of good BBQ knows, barbecue is all about the sauce, and barbecue lobster tails are no different. You can go the simple route and buy pre-made sauce from your local supermarket, which is definitely fine. There are plenty of great-tasting store-bought sauces out there. If you want to create a delicious and tangy BBQ sauce from scratch, though, then try this one out.
You will need the following ingredients for two lobster tails:
- Mustard (I recommend regular; you’ll need about 8 ounces)
- Brown sugar (6 tablespoons)
- Butter (3 tablespoons)
- Lemon juice (2 tablespoons)
- Cayenne pepper (1 teaspoon)
- Balsamic vinegar (4 ounces)
- Worcestershire sauce (1-2 tablespoons)
- Garlic (just a pinch)
Mix all of these into a bowl until the ingredients are well blended. If you want more of a sweet touch, and want to make the sauce a bit thicker, then include a tablespoon of molasses. This sauce will be spicy enough to complement the lobster, but just sweet enough to make it less acidic.
Barbecue Lobster Tails: Preparing Your Food
After you have the sauce, you will need to prepare your lobster. I strongly recommend getting lobster fresh from the market. A quick 10-minute boil (or until the shell is red) is all you need before it is ready to go on the grill. Just take a pot of water, toss in a handful of salt, and put the lobster in. When it is finished, cut off the head and the claws (and grill them separately if you wish) and butterfly the shell. You do this by taking a sharp knife and cutting the upper part of the shell down the middle, starting at the top and stopping about an inch above the end of the tail. You just pull the meat a bit out of the shell so it sticks out and you are set. You should baste your lobster at this time with your mustard BBQ sauce.
Barbecue Lobster Tails: Putting it All Together
Before you prep, you should make sure your grill is preheated. If you’re using a temperature gauge, you want your grill at least 420 degrees, but no hotter than 450 degrees. Too much heat with char your lobster, and too little will cause your lobster to be undercooked (which is worse than overcooking it because it can harm you). Take your lobster tails and put them on the grill slats, with the exposed meat side facing up. Baste once more and grill for around five minutes (add another minute for an exceptionally-large tail). Then, turn them over for another five minutes, or until the meat is tender and completely white (whichever comes first).
If your lobster is curling up or shriveling, you can put a wooden skewer through the middle to keep it straight. Otherwise, your barbecue lobster tails should be nicely grilled and tender to the touch, and sizzling with a delicious aroma and even better taste. Just fire up a grill and enjoy!
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