Your Guide to Grilled Lobster Tails

Few foods tantalize the taste buds like the sight, smell, and taste of grilled lobster tails. Just imagine steaming, succulent lobster tails on the grill, with melted butter and garlic spread on top. Doesn’t that image make your mouth water? If it does, then you probably want to know the best ways to grill these tails and create a perfect seafood feast for your next outing. Below I have outlined a few good tips and tricks to get great grilled lobster tails that are sure to make your grilling experiences much better.
Put the Lobster in Grilled Lobster Tails
The first step really in grilling the perfect lobster tail is to pick the kind of lobster you want. Believe it or not, there is more than one type of lobster, and the taste and quality will vary based on where the lobster is from. There are generally two types of lobsters that are consumed for the most part: clawed lobster and spiny lobster. Clawed lobster is known in North America as Maine lobster, but really grows anywhere on the eastern coasts of the United States and Canada. As the name suggests, this type has claws, tends to be bigger, and has more meat. They are also raised in cold water, which is why they are also known as cold-water lobster.
Spiny lobsters have no claws, have spiny shells, tend to be smaller, and contain less meat than their clawed counterparts. They are grown and raised in warm-water environments, such as the Pacific Coast,  South America, and the Caribbean. Spiny lobster has a milder taste, generally speaking, although the specific taste qualities vary from region to region. It is best to sample lobster and find the right taste and texture for you.

Prepping for your Grilled Lobster Tails

So you have selected the correct crustacean. What is next? Before you light up the grill, you should prep your lobster. You can buy these fresh, or you can buy tails that are already prepped at a supermarket. If you buy them fresh, you should boil them in a pot of water for about five to seven minutes (or until red). Then, remove, cut the tail from the rest of the body, and split the shell down the middle lengthwise. At this time, you should put on any sauces or herbs that you want.

I personally prefer this method. First, take some freshly-cut lemons and spray the lobster with lemon juice. Then, take some drawn butter with garlic mixed in and brush the exposed lobster meat. Cilantro is another nice addition, or you can use classic Cajun  spices for a more spicy and flavorful lobster taste. It really is up to you and your own individual tastes. If you are new to this, I recommend going with the basic and classic garlic-butter and lemon juice method


Grilling your Grilled Lobster Tails

Now it is time to grill those delicious hunks of meat. I recommend using a wood-fired grill for the added flavor (although charcoal works just as well). Just take the tails, shell-side down, and put them on the grill at a medium temperature. Keep them there for about 4-6 minutes, then turn over and grill for an additional 3-4. Keep basting the lobster with that butter and lemon juice if you would like for more flavor. You will know they are finished when the meat turns a nice white and opaque color.

Did that make you hungry? I hope so! If it did, then get out there tonight and grill you some delicious lobster – and enjoy!




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This entry was posted on August 15, 2009 at 5:53 am and is filed under Lobster Tails. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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