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Grilling lobster tails
Posted on 7/4/20 at 10:07 am
Posted on 7/4/20 at 10:07 am
Never done it before but gonna try it today. From what I have read cut down the tail and put a skewer through the meat. Grill meat down for 5-6 minutes. Then turn over and baste with butter till done. Can anyone add some tips to this or do I have it down?
6
Posted on 7/4/20 at 10:16 am to yomamak
I cut mine in half long ways. I then sort of filet or separate the meat from each side of shell but leave meat sitting in the shell. depending on how many lobster you have, melt 1 stick of butter and and juice from half of a fresh lemon. If you can get Ghee use it instead of butter.
place meat up on med/high grill and coat meat with butter/lemon mixture several times. Cook until any part of the shell becomes charred.
Flip over and cook meat side down for a minute or so, remove add more butter and eat. place butter/lemon in a small bowl next to each person so they can dip each bite. As an option if you have plenty of lemons slice thin and place on grill. when ready to flip meat side down place lobster on bed of lemon slices.
place meat up on med/high grill and coat meat with butter/lemon mixture several times. Cook until any part of the shell becomes charred.
Flip over and cook meat side down for a minute or so, remove add more butter and eat. place butter/lemon in a small bowl next to each person so they can dip each bite. As an option if you have plenty of lemons slice thin and place on grill. when ready to flip meat side down place lobster on bed of lemon slices.
This post was edited on 7/4/20 at 10:32 am
Posted on 7/4/20 at 10:28 am to yomamak
Don’t use just butter. Mix some melted butter, lemon juice, and chopped dill.
Posted on 7/4/20 at 10:39 am to AbitaFan08
Of course I just didn’t type it all out
Posted on 7/4/20 at 10:47 am to rodnreel
quote:Doesn't it fall apart?
I then sort of filet or separate the meat from each side of shell but leave meat sitting in the shell. Flip over and cook meat side down
Posted on 7/4/20 at 10:59 am to Degas
quote:
Doesn't it fall apart?
No it comes out as one long piece per half if you cut it right. It looks like a big fat caterpillar. You have to combine cutting and scooping it out. When you flip it over it can fall out but I use tongs to prevent that.
The reason for cutting it out, it makes it much easier when it comes time to eat. If you don't it will be stuck to the shell and a pain to get it out with a fork.
This post was edited on 7/4/20 at 11:11 am
Posted on 7/4/20 at 11:32 am to rodnreel
I'm more of a flesh side down first kind of guy, getting a good sear on it, then flipping it over and adding ghee so that it sort of poaches in the half shell.
Posted on 7/4/20 at 11:55 am to yomamak
I'd like to try grilling lobster, I've never tried cooking that before. I don't even know how to do clams or mussels. I wanna learn how to crack an oyster also 
I know if can all be learned easily online but I just need to do it.
I know if can all be learned easily online but I just need to do it. 
Posted on 7/4/20 at 1:27 pm to yomamak
quote:
From what I have read cut down the tail and put a skewer through the meat. Grill meat down for 5-6 minutes. Then turn over and baste with butter till done.
I've done this plenty of times. Probably overcooked it just as many times. Its fricking delicious though.
Posted on 7/5/20 at 1:01 am to Junky
Cut down the middle through the top of the shell. Pull the shell back coat the meat with olive oil, sprinkle on salt. Place on grill, top down and sear. Once the top is seared, flip it over and cook until done. Comes out perfect every time. Goes great with steak.
Posted on 7/5/20 at 7:55 am to windshieldman
quote:
how to crack an oyster
You’re doing it wrong.
Posted on 7/5/20 at 11:23 am to Degas
quote:
Doesn't it fall apart?
You are just scoring it
Posted on 7/5/20 at 6:22 pm to Junky
quote:
Probably overcooked it just as many times.
Posted on 7/5/20 at 6:25 pm to Shockthamonkey
quote:
Cut down the middle through the top of the shell. Pull the shell back coat the meat with olive oil, sprinkle on salt
Chopped parsley, too.
Wonderful.
This post was edited on 7/5/20 at 7:16 pm
Posted on 7/5/20 at 7:33 pm to Mo Jeaux
quote:
You’re doing it wrong
Shuck, my bad.
Posted on 7/6/20 at 3:37 pm to yomamak
Sous vide then sear. Trust me it comes out perfect.
Posted on 7/6/20 at 6:17 pm to AbitaFan08
quote:
Don’t use just butter. Mix some melted butter, lemon juice, and chopped dill.
I'd make a compound butter with teragon, garlic, salt and pepper. That herb is made for lobster tails.
This post was edited on 7/6/20 at 6:18 pm
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