Cooking Lobster Tail on Grill

Cooking lobster tail on grill is easier than you might think. With a little planning you can dine on a gourmet lobster meal loaded with mouthwatering flavors in less time than it takes to grill hamburgers.

Heat up your meal with grilled lobster tails!

Grilled lobster tails are easier to eat than traditional whole lobsters. Moreover, they are easier to cook. Lobsters prepared on the grill impart a wonderful aroma and feature an even more divine smoky flavor. The tails of rock, Florida and Caribbean lobsters are the best to grill. Maine lobster tails are also tasty when grilled, though they don’t contain as much meat as the crustacean’s large front claws.

You don’t have to be a gourmet cook to grill succulent lobster tails on the grill. Simply follow these simple steps and enjoy the delicious results:

1. If you start with live whole lobsters, you must kill them first by boiling them in hot water for at least seven minutes. If you are using frozen lobster tails, you must thaw them first by placing them in a plastic bag and submerging them in warm water.
2. Place the lobster tails shell-side down on a cutting board. Then, use a large knife or sharp kitchen shears to cut the tails in half length-wise. Butterfly the tail; do not cut all the way through.
3. Thread a water soaked wooden skewer through the lobster tail meat. This will keep it flat on the grill and prevent it from curling up like shrimp.
4. Prep a charcoal grill or preheat a gas grill. Clean and oil the grill grate to prevent sticking. If you are using a gas grill, set it on medium heat. For charcoal grills, remember to distribute the coals evenly to prevent hot spots.
5. While the grill is heating season the lobster tails. You can simply salt and pepper the tails or create a seasoned butter with lemon juice, a clove of garlic, and some fresh dill. Melt the seasoned butter in the microwave and thoroughly baste the lobster tails.
6. Place the seasoned lobster tails flesh side down on the hot grill. If you are using seasoned butter be careful to monitor for flare-ups from the dripping butter. Cook flesh-side down for four to five minutes. Then, flip the lobster tails so the shell side is directly on the grill grate. Baste the flesh-side of the lobster again and grill for an additional three to six minutes or until the lobster meat is firm and opaque, but not dry.
7. Remove lobster tails from grill, baste with seasoned butter, and allow to cool slightly before serving.

By grilling lobster tails instead of boiling or baking them you create an intense flavor. This concentrated flavor is the result of allowing the lobster to cook in its own juices, undiluted by water. In addition, the grilling process allows the addition of herbs and spices to permeate the tail and enhance the lobster meat.

To get the best results from grilling remember to:

• Spray the grill with non-stick cooking spray or baste with oil to prevent lobster meat from adhering to grate
• Monitor the temperature of the grill
• Keep the lobster tails away from flames
• Remove the lobster tails before the meat dries out
• Wrap tails in aluminum foil before placing on grill if you are concerned about burning

In additional to the litany of grilling advice offered by cookbooks and magazines, you can also learn how to grill the perfect lobster tail via video presentations:

• YouTube Lobster Grilling Tips
• How to Grill Lobster Tails on TVLesson.com
• View dozens of lobster grilling demonstrations on Google Video

Cooking lobster tail on grill doesn’t require a ton of work. Simply follow the aforementioned tips and you'll be well on your way to creating a sensational gourmet meal in a matter of minutes. The grilling is easy; the hard part comes in deciding which of your friends is worthy to dine on your culinary masterpiece.

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