Grilling Instructions for Lobster Tails

Grilling lobster tails crisps the outer meat, sealing in the juices.

Lobster tail contains thick, slightly chewy meat compared to other parts of the its body. You can cook lobster tails in numerous ways, such as boiling or grilling them. Grilling lobster tails crisps the outer meat, sealing in the juices and seasonings. Grilled lobster tail will have a slightly charred taste that complements the pungent qualities of lemon juice and mild flavor of butter. This recipe yields six servings.

Things You'll Need

• 1/3 cup olive oil
• 1/3 cup lemon juice
• 1 tsp. dried dill weed
• 1/2 tsp. ground black pepper
• 1/4 tsp. salt
• Mixing bowl
• Food brush
• Six lobster tails, split

Instructions

1. Preheat a grill to medium high.

2. Combine the olive oil, lemon juice, dill weed, pepper and salt in a mixing bowl. Stir with a food brush to blend the lobster seasoning.

3. Brush the seasoning onto the exposed flesh of the split lobster tails. If the tails haven not already been split, use a knife to slice down the bottom of the shell to expose the flesh.

4. Place the lobster tails onto the grill, flesh side down. Leave the tails to cook for three minutes before flipping.

5. Cook the tails for an additional five minutes, or until the meat is opaque white throughout. Remove from the heat and serve immediately.

Tips & Warnings

• Leftover grilled lobster tail will keep in the refrigerator for up to three days.

References

• "Lobster at Home"; Jasper White; 1998
• "Cooking Basics For Dummies"; Bryan Miller, Marie Rama and Eve Adamson; 2011
• "Totally Lobster Cookbook"; Helene Siegel; 1997