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Cooking Lobster Tails on the BGE

edited 3:35PM in EggHead Forum
I'm looking for advice for cooking 1/2 pound lobster tails.
Can anyone help?[p]Thanks,
Hal

Comments

  • Hal Turner,
    I've had great results grilling lobster tail both "kabob-ed" and whole (out of the shell).[p]I've tried it plain (no seasoning) and its great, but the most amazing I've made was cut into pieces, and brined in what amounted to montreal steak seasoning; kosher salt, coarse pepper, dried garlic and onion. (I was at somebody else's house so I didn't have my whole spice arsenal!)[p]As far heat and time, go with a hot fire 400+ and grill direct until done. It wont take long, maybe 5 - 10 minutes for chunks, longer for a whole one. A little oil on the tail will help keep it from sticking.[p]I've heard of others having great luck doing the tail in the shell, but have not yet tried it myself. I kinda like getting a bit of grill char on the meat.[p]That's some good eatin, enjoy!
    bc

  • PainterPainter Posts: 464
    Hal Turner, Check this out. It"s been a winner around here for a long time.
    Painter

    [ul][li]hound dog's proven lobster recipe[/ul]
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