If you've done lobster tails, I want your suggestions

Grillicious

My wife is wanting steak and lobster tail for her birthday dinner. The steak isn't a problem, and to be honest I'll probably figure out the lobster tail too. But I would like some input on temp, time direct or indirect, form those who have successfully done them.[p]Thanks in advance

YB

Grillicious,
These are great.
Larry[p]Dwell in the Shell [p]Posted By: Houndog
Date: 1/14/2001 at 01:37:09 [p]
Big Crawdaddy[p]Ingredients:[p]
4 Huge Lobster Tails
1 bit Peanut Oil
1-2 Ea Limes
Garlic Powder
1 Touch Lawry's Seasoning Salt
(Optional) New Mexican Green Chili Powder
Butter
Minced Garlic
Serves 2[p][p]Preparation:[p]
Picked up 4 huge lobster tails. Thought at first, 1 pound tails for each of us would be ok. Naaaaahhhh - if
two tails would be good, 4 tails for the two of us would be better, right ? Get your shears and cut the
clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat. Rinse them good,
dry them with paper towel and place them shell side up on a cutting board. Take a heavy knife or
cleaver, place it longwise (parallel) in the center of the shell and tap the back of the blade into the shell,
cracking it ever so slightly. This is so our tail will lay flat on the grill. Do not take meat out of the shell !
Now flip them over, belly side up. Take a bit of oil ( I used peanut )and pour a small amount on your
fingers, and lightly rub the meat. Don't use much at all, barely a drizzle. Grab a lime or two and squeeze
juice and pulp all over the meat, liberally. Then shake on garlic powder and a touch of Lawry's
seasoning salt. I then have to throw my favorite ingredient of all time, which goes on everything I cook,
New Mexican green chili powder. Don't worry if you don't have this, it's hard to find, and your lobsters
will still be far and above any lobster you ever had before. Place covered tails in fridge for an hour or so
to marinade while your gettin' your cooker ready. Get a good hot bed of lump going and preheat your
cooker to 400 - 450 degrees. As all of you know, when it comes to seafood and a good hot fire, you must
move swiftly because every minute counts. Place tails, meat side down on the grill and press them flat.
This is why we weakened the shells earlier with the tapping cleaver. Set your metal cup on the grill also
with butter and minced garlic so it will melt and sauté' the garlic. Close the lid. If you don't have a metal
cup to use on the grill while you're cookin', get one ! Open the cooker after 5 minutes and with a leather
glove, carefully turn tails over onto their shells so meat is facing up towards the sky. Take your (cup
grab it with a leather glove please) with the butter and garlic, and spoon sautéed mixture onto the
lobster tails. The tails will form a slight cupped shape which will hold most of the butter in place, but
your fire will rage for a minute, and that is great. Close the lid down and slowly begin to close top and
bottom drafts so they can "Dwell in the Shell" for 5 more minutes. Remember - with a good hot fire, 5
minutes per side, that's it. With 50 dollars worth of lobster on the grill, you definitely want to pay
attention. I don't recommend holding any conversations with your company while you're fixin' this
supper. Tell your family and friends that you'll socialize again after this crucial 10 minutes is over. Once
everyone tastes what you've agonized and sweated over for 10 minutes, no more explanations will be
necessary. Simply, Heaven on Earth ! Serve with long grain and wild rice, corn on the cobs, asparagus,
salad, just about anything. Even though we had melted butter to dip the lobster in, it wasn't really
necessary. It was so good that were doing it again for the family tomorrow night. They'll be surprised
when they get beef tenderloin steaks and lobster tails out of their brisket and pulled pork Houndog. I'm
not that good a cook, but these tails are truly world class. Give 'em a try. [p]"elegant, yet pleasingly casual" [p]
Submitted by Houndog

[ul][li]Steak & Lobster[/ul]

Grillicious

YB, That sonds great. I checked out a couple of other methods, but this sounds too good. I'm going with this one. If it's not raining and I remember, I'll take and post some pics.[p]Jeff