How to Cook a Butterfly Lobster Tail on a Grill
Grilling butterfly lobster tail is a great way to turn a typical backyard cook-out into a gourmet affair. Lobster tails might be a bit pricey, but seasoning and cooking them is as straightforward as any other recipe for cooking meat over a charcoal or gas grill. Does this Spark an idea?
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Things You'll Need
- Skewers
- Tray
- Bowl
- Olive oil
- Salt
- Old Bay Seasoning
- Parsley
- Garlic
- Oregano
- Basil
- Basting brush
- Aluminum foil
Instructions
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1
Push a metal skewer lengthwise through the meat of each lobster tail to prevent it from curling up during cooking. Set the skewers on a tray with the meat facing up.
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2
Make an olive oil-based sauce to pour into the center crevasse of the lobster tail. For every two or three tails, use 1 tbsp. of olive oil, a pinch of salt and one of three seasoning mixtures: either 1 tsp. of Old Bay; half a tsp. of oregano and half a tsp. of basil; or 1 clove of minced garlic and 1 tsp. of dried parsley flakes.
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3
Set the lobster tails on the grill meaty side down. For every 2 oz. of weight, they should be cooked for three to five minutes, depending on the heat of the grill. A 4 oz. tail should be grilled for six to 10 minutes, for example.
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4
Flip the tails over with tongs and baste the meaty center with your sauce. Cook them for a length of time roughly equal to what you used in Step 3, and baste them at least one more time during the grilling.
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5
Remove the tails from the grill and put them back on the tray, covering the tray with aluminum foil. Let the tails cool for four or five minutes before serving.
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