How to Barbeque Lobster Tails
To cook delicious lobster tails, try grilling them. Lobster, a delicacy for many people, will cook using a variety of methods. Lobster tails require minimal cooking time, and little preparation. You can purchase lobster tails at supermarkets for reasonable prices. Cooking the lobster tails in their shells ensures that the meat stays moist and flavorful. Try pairing the lobster tails with butter and lemon wedges once they finish cooking. Does this Spark an idea?
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Things You'll Need
- 6 lobster tails, 8 oz. each
- Kitchen shears
- Skewer
- ½ cup butter
- ¼ cup lemon juice
- 2 tbsp. parsley
- Lemon wedges
- Parsley
Instructions
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1
Thaw the lobster tails if frozen. Allow them to thaw in the refrigerator for 12 to 18 hours.
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2
Preheat the grill to 350 degrees F. If you use a charcoal grill, allow the coals to burn down for 30 minutes.
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3
Use kitchen shears to butterfly the end of the tail. Cut down the center of the back of each tail. Leave the bottom shell intact, but pry the tail open to expose the meat. Be careful not to cut the tail in half.
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4
Place a skewer through the length of the lobster tail. This will help keep the lobster tail flat while it grills.
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5
Melt ½ cup of butter over medium-high heat. Once the butter melts, add ¼ cup of lemon juice, 2 tbsp. of parsley and salt and pepper to taste.
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6
Brush the butter mixture over the lobster meat. Keep the mixture off to the side to brush more butter onto the meat once it finishes cooking.
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7
Place the lobster tails directly on the grill with the shell side down on the grill. Cook the shells until they turn red. This usually takes five minutes. Brush the lobster tails with more of the butter mixture, and turn them over to cook for an additional five to eight minutes.
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8
Flip the lobster tails back over once the meat turns white. Brush the lobster tails again with the butter mixture. Allow the tails to cook for one to two minutes.
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9
Remove the lobster tails from the grill. Spoon any remaining butter mixture over the lobster tails, and garnish with lemon wedges and parsley.
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