How to Grill: Lobster Tails | Grilling with Rich How to Grill: Lobster Tails


How to Grill: Lobster Tails

Posted By: Richard Wachtel
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_with_rich_surf_and_turf

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.)

 

Here is my Recipe for a Simple but delectable Surf and Turf

Richard’s Simple Surf and Turf Recipe

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June 16, 2016

Directions

1In a large to medium mixing bowl combine the lemon juice, olive oil and a dash of pepper and salt.

2Butterfly the lobster tails by cutting 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.

3Place the butterflied lobsters in the mixing bowl marinade and leave for about 20 mins

4Pre-heat your grill so that the internal temperature reaches 350 degrees and set up your grill for direct grilling. [Please Note: If you are using a charcoal grill make sure that before you remove the coals from your charcoal chimney that the are ash "white" for best results.]

"Turf"

1Once the internal temperature of your grill reaches 350 degrees place your steak at a 45 degree angle. Rotate your steak another 45 degrees and leave for additional times.

2Flip your steak and place the steak at a 45 degree angle. Rotate your steak another 45 degree angle and leave until the steak hits your desired temperature.

3Once the steak has hit your desired temperature, remove from the grill and let the steak rest for about 10 minutes to complete the cooking process.

"Surf"

1Remove the lobster tails from it's marinade and place a wooden skewer into the tails to prevent the tails from curling up while you grill them.

2On another section of the grill while you are grilling the steak,place the lobster tails shell-side down. Grill approximately 6 to 8 minutes, on a medium heat.

3While grilling using the leftover marinade, baste the lobster tails using a grill brush and and turn tails over.

4Grill the lobster tails for approximately 4 to 5 more minutes or until the meat is opaque and no longer transparent and firm to the touch. Remove from grill.

5Plate the steak and the lobster right next to each other and enjoy!!

Ingredients

Lobster Marinade

1 cup of Lemon Juice

1/2 cup of Olive Oil

Dash of Salt and Pepper

Lobster

2 Fresh Maine Lobster Tails from Lobster Anywhere.com

Meat aka "Turf"

1 Poterhouse Steak

A Dash of Salt and Pepper

1 tablespoon of Oregano

00:00

 

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