Published: June 16, 2016
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Grilling Lobster and Lobster tails are a great way to add some excitement and elegance to any backyard grill party, however grilling lobster and lobster tails can be a bit challenging and difficult to master. Thanks to Lobster Anywhere.com I have put together some steps on how to grill lobster and make your next great grill party amazing and something that your friends and family are going to want to come back for more.
Tip #1: Setting up Your Grill & Cooking the Lobster Tails:
Setting up Your Grill: Pre-heat your grill for direct heat. If you are using a charcoal grill make sure that you set up your grill for direct grilling by arranging the charcoals so that they cover the whole bottom of the grill. If you are using a gas grill get the temperature around 350 degrees but shouldn’t go any higher as the tails will grill quickly and be over cooked.
Also, make sure that before you place your lobster tails on the grill, brush the grill grates with olive oil to prevent the lobsters sticking to the grates and if you are butterflying the lobster tails make sure to insert a wooden skewer into the tails to prevent the tails from curling up while you grill them.
Grilling Your Lobster Tails: Brush the lobster meat with melted butter, sprinkle lightly with salt and pepper. Place lobster tails shell-side down. Grill approximately 6 to 8 minutes, on a medium heat. Baste with butter and turn tails over. Cook approximately 4 to 5 more minutes or until the meat is opaque and no longer transparent and firm to the touch. Remove from grill and serve with melted butter and lemon wedges.
Tip #2: How To Butterfly or Split Lobster Tails
Both Butterflying and splitting lobster tails work well for grilling. I however found that it by butterflying the lobster grills
To butterfly a Lobster tail: Cut the upper shell down the center of the back with scissors to the tail and spread the shell-halves apart so you can see the tail meat in the shell; but, leave the bottom shell intact.
To split a Lobster tail: With a sharp knife, split the lobster tail completely in half, length ways down the middle.
Tip #3: Flavoring the Lobster Tails Before they go on the Grill
Adding additional flavors to Lobster tails are extremely easy and make the world of a difference. By simply adding salt, pepper, some melted butter these ingredients will go a long way to improve the taste of the lobster meat after they have been successfully grilled.
Tip #4: Temperature, Temperature and Temperature!
Temperature is always important for everything that you place on the grill, but it is extremely important when you grill lobster tails. The FDA suggests an internal temperature of 145ºF, but the lobsters may be still under cooked EVEN if the shell turns entirely red. When properly cooked the lobster meat will look like a “creamy white” color all the way through and there will be no translucent areas of the meat.
To properly take an accurate temperature of the meat: insert an instant-read thermometer in the underside of the tail closest to the body. The internal temperature should read about 135-140 degrees F. (Overcooked lobster will be tough and chewy.)
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