Since most of a lobster's meat is in its claws and tail, many people prefer just to buy the tail instead of the entire lobster. This makes cooking and eating much simpler than trying to wrestle the whole crustacean. There are several ways to prepare lobster tails, one of which is to grill them. You'll find this a quick and simple way to serve seafood. The next time you have a cookout, throw some lobster tails on the grill and give your guests a pleasant surprise.
Things You'll Need
- Lobster tails
- Lemon juice
- Large pot
- Sharp knife
- Wooden skewers
- Aluminum foil
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Purchase the lobster tails. Go to a grocery store or fish store and look over their frozen lobster tails. Examine each tail to avoid any discolorations of the skin. You may also want to ask if they are from warm or cold water lobsters. Cold water lobsters are more expensive but have better meat.
Thaw the frozen tails. Set the tails in a large bowl of cold water and run cold water over them until the meat has thawed. You can also leave them to thaw in the fridge for about 10 hours.
Pre-heat your grill.
Boil some water. Fill a large pot half way with water and heat until it is boiling. Add the lobster tails and let them cook for 3 to 4 minutes. Drain the water and let them cool.
Prepare the shellfish. Put the lobster tails on their backs on a cutting board. Take a sharp knife or a pair of kitchen shears and cut the softer underside of the tail long ways from one end to the other. Make a shallow cut up the length of the tail.
Use the wooden skewers. Soak the wooden skewers for about thirty minutes in cold water so they won't scorch while cooking. Take skewers and stick through the length of each lobster tail. This will keep the tails from curling up as they cook.
Pack with butter. Take a spoonful of butter and pack it as best you can into the slit you made. Add salt and pepper to taste.
Wrap each tail in a piece of aluminum foil and place the package on the preheated grill. Cook for 5 or 6 minutes and then turn it over, cooking for 5 or 6 more minutes. When the meat turns opaque and is firm to the touch, it's done.
Take off the grill and cool the tail before serving it with butter and lemon juice.