Few things are more decadent than a steaming hot lobster tail sitting on your plate with a vat of hot, clarified butter. Lobster tails are not cheap, so when you do splurge on this indulgent meal and bring them home to cook, it's important to know what you are doing. One of the best ways to cook lobster tail is on the grill. For best results, however, the lobster should be parboiled first, making it quick and easy to finish cooking on the grill.
Things You'll Need
Fill a pot halfway with water and bring to a boil over high heat.
Insert metal skewers through the lobster tails. This will keep the tails from curling while they are in the hot water.
Add the lobster tails to the boiling water making sure that they are fully immersed.
Boil the lobster tails for two minutes.
Remove the lobster tails from the water and place in an ice-water bath.
Remove the skewers and drain the lobster tails on paper towels.
Brush the lobster tails with melted butter to prepare them for the grill.
Grill the lobster tails over high heat for two to three minutes, meat-side down, and one minute on the shell side. Serve hot.
To butterfly the lobster tail before grilling, cut a slit in the shell down the center of the tail to the fan and pull the shell apart slightly. Lift the meat partially out over the shell and close the two shell halves back together so that the meat lays on top of the shells. Make a shallow cut down the length of the tail meat and pull apart for the butterfly effect.