Lobster

Home Brew

Any hints or suggestions for doing lobster tails on the grill?[p]Thanks[p]hb

EddieMac

I routinely cook lobster tails on the bge....and it doesn't take much....First...split 'em down the back...and de-vein them.....and split the open...and very lightly dust with garlic powder.....[p]You need MINIMAL fire...MINIMAL....Very low fire...Face down until the shell turns half way orange...Then flip over...and baste with melted butter with lime juice...Keep in mind that the butter will cause fire flare-ups...Cook until you see the meat begin to seperate from the shells or his fairly firm...like a medium rare steak.....This whole process is 10 - 12 minutes at the most.....[p]Did a big batch on Chrismas Day...along with stone crab claws and it was quite the feast....[p]Good luck!![p]ed

YB

Homebrew,
This recipe is hard to beat.
Larry[p]Dwell in the Shell [p]Posted By: Houndog [p]Ingredients:[p]4 Huge Lobster Tails
1 bit Peanut Oil
1-2 Ea Limes
A Touch of Garlic Powder
Lawry's Seasoning Salt
(Optional) New Mexican Green Chili Powder
Butter
Minced Garlic
Serves 2[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,

[ul][li]Lobster[/ul]

Sundown

Homebrew,[p]Scroll down the page just a few lines and you'll find "Grilling". These guys know how to do it and it has worked very well for me in the past.
[ul][li]Maine Lobster Institute[/ul]

Eggecutioner

Homebrew,[p]Here is the link Rick Bayless's "Grilled Lobster with Smoky Garlic Mojo".[p]He used Defrosted Frozen lobster tails. It looked great on TV.[p]E
[ul][li]http://www.rickbayless.com/recipe/view?recipeID=28[/ul]

Unknown

<p />Homebrew,
garnish with garlic shrimp and smoked trout