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Lobster Tails

AlbsAlbs Posts: 28
edited 8:35PM in EggHead Forum
Happy New Year Everyone! In celebration of New Year's Eve, I picked up a couple of 1.25lb Australian cold water lobster tails. I really don't want to ruin them given the investment I have made....any suggestions or should I forgoe the BGE for a more conventional method? Any thoughts, ideas, etc. would be appreciated.

Thanks!

Comments

  • johnrezzjohnrezz Posts: 116
    Original Recipe Yield 2 servings
    Ingredients
    1 tablespoon lemon juice
    1/2 cup olive oil
    1 teaspoon salt
    1 teaspoon paprika
    1/8 teaspoon white pepper
    1/8 teaspoon garlic powder
    2 (10 ounce) rock lobster tails
    Directions
    1.Preheat grill for high heat.
    2.Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
    3.Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

    Very easy and you will not need butter!!!
    IMG_2021.jpg
  • Sorry...No pics, but I just did lobster this evening.
    Here is what I did and it turned out well.

    2 med. Rock lobster tails, frozen
    1 t. olive oil and 1 t. butter, melted
    1 t. lemon juice
    1/2 t. grated orange peel / zest
    Pinch / dash of ground ginger, aromic bitters and chili powder

    Thaw Rock Lobster tails and cut off the thin undershell with scissors. Bend tailback to crack shell to prevent curling.
    Combine melted butter, oil, lemon juice, orange peel, ginger, bitters and chili powder; brush over lobster meat.
    Cook on grill, direct, over HOT coals (450 F.)with meat side up for 5 to 10 minutes. Brush again with sauce, turn shell side up, brush the shell with sauce and cook about 5 minutes longer or until meat has lost its transparency and is opaque. Serve immediately.
  • PWisePWise Posts: 1,173
    Here's another one...

    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1066

    I cooked them this way in the Texas Eggfest and people kept coming for more...

    cheers!
  • That sounds really good!!!
    I'm going to give that try on the next go-round!
  • Try the Dwell in the Shell tecnique. My wif and I will eat lobster tail no other way. I'll see if I can find the link but I believe it is in the recepie area. It is awesome and so easy!
  • Thsi is the recipie I was talking about. It comes from Hounddog and is great.


    "elegant, yet pleasingly casual" Submitted by Houndog
    Ingredients:
    4 Huge Lobster Tails
    1 bit Peanut Oil
    1-2 each Limes
    Garlic Powder
    1 Touch Lawry's Seasoning Salt
    (Optional) New Mexican Green Chili Powder
    Butter
    Minced Garlic
    Serves 2
    Preparation:
    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.
  • Thsi is the recipie I was talking about. It comes from Hounddog and is great.


    "elegant, yet pleasingly casual" Submitted by Houndog
    Ingredients:
    4 Huge Lobster Tails
    1 bit Peanut Oil
    1-2 each Limes
    Garlic Powder
    1 Touch Lawry's Seasoning Salt
    (Optional) New Mexican Green Chili Powder
    Butter
    Minced Garlic
    Serves 2
    Preparation:
    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.
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