Grilling Lobster tails ~ How to prep, grill and unforgettable recipes
This IS grilling lobster tails at is finest~ made even more elegant with a nice buerre blanc sauce that is quite easy to whip up.
When we think of lobster tail and even how it is cooked in restaurants,there is only one way: grilling them! Nothing can be easier and more elegant than this divine shellfish. They can be from many corners of the world and the quality is just as varied. Preparing Lobster tails for the grill is really pretty easy. First thing is buy good lobster. Check it and make sure it smells good and is not mushy. We have no qualms with asking the butcher to let us smell it before they wrap it up. Hey! We are spending a lot of money so it better be fresh! So assuming all is good here, let's move on to preparing it. Follow the photos below to prepare you lobster tails for the grill.
Or check out this Youtube.com Video on how to split your Lobster tails
Push a sturdy and sharp chef knife into the tail segment just ahead of the rear fins. Just go through the first shell, not the softer bottom.
Start pressing down the knife firmly. Keep you hands and anything the you want to keep attached out of the way!
As you are cutting the tail, try not to cut all the way through the bottom shell. If you do, no big deal. But, you can grill both halves attached as I like to do. If you are sharing a tail then by all means, cleave that puppy through!
Spread the top shell apart, forcing the bottom shell to fold. This allows you to open the shell.
Under running water clean the lobster tail, pull out the "sand vein" and rinse.
Lobster tails ready to go, cleaned and split. I like to brush them liberally with butter, dust with a little paprika, your favorite rub, or Cajun spice. A little salt and lemon too.
Place your tails on a nice hot grill. Some flare ups may come up if the butter drips through.
You can cover the grill if you like. Keep a close eye on them as you want to get a nice bright red color on the shells and nice grill marks. The cooking time really depends on the size of the tail but the meat should no longer be translucent and the shells nice and red.
Whaaaala! Plated and looking rather good!
Oh man! This recipe is fantastic! Grilled lobster with lemon vanilla buerre blanc
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