Grilled Lobster Tail Recipe with Garlic Butter (2018)
How to Grill Lobster Tails on a Gas Grill
Everyone enjoys eating a decadent lobster tail, but you may be intimidated to grill one at home. Whether it’s your first time preparing lobster or first time using a gas grill, you can make homemade lobster tails that rival those at your favorite restaurant. By setting up the grill, prepping the lobster, and cooking your tails, you will master this crowd-favorite for family and friends.
Cleaning and Setting up the Grill
Clean any food residue off the grill.Use a grill brush to scrape any residual food particles off the grill. Run the brush back and forth with the direction of the grates to remove debris. Clean grates will help prevent your lobster tails from sticking to the grill when you cook them.
Check your propane tank’s gas gauge.Look at your grill’s gas gauge to see how much gas you have to cook the lobster tails. Depending upon your grill, this gauge may be located on the front of your grill or on the tank of propane itself. If your propane is low, replace the tank before grilling.
- Close your propane tank’s valve tightly after each use to reduce leakage between grilling sessions.
- Running out of propane while cooking is not dangerous. It will just mess up your lobster tails if they’re half done when your propane runs out.
Turn on your grill.Open your grill’s lid and turn the valve on your propane tank all the way open (usually to the left). Wait about 1 minute to let the gas travel through the length of the gas line. Turn one grill burner knob to the on position and press the igniter.
- Repeat this process with the other burners until the grill is completely lit.
Preheat the grill for 10-15 minutes.Turn your grill to medium-high heat, and let it preheat with the lid closed for 10-15 minutes. Letting your grill preheat ensures your grates will be hot and cook your lobster tails evenly.
- While your grill preheats, prep your lobster.
Butterflying and Skewering the Lobster Tails
Thaw your lobster tails if they’re frozen.Place your frozen lobster tails in a sealed plastic bag in the refrigerator the night before you’d like to grill them. They will thaw by morning. If you’re in a hurry, place the lobster tails in a sealed plastic bag and submerge them in a bowl full of cold water in the sink.
- If you use the second method, change the water every 15 minutes for 1-1.5 hours until the tails are completely thawed.
Cut the lobster tails down the soft underside of their shells.Use kitchen shears to cut the shells down the center through the tough outer membrane cutting about 1/3 of the way through the meat. When you’re finished, the tail should have a slit in it but remain in one piece.
Insert a metal skewer into the bottom of the lobster tail.Pierce the shell just above the fan at the tip of the tail. Push the skewer up through the meat from the bottom entry point towards the top. This will straighten the tail on the skewer for even cooking.
- Leave yourself a bit of skewer sticking out at the end of each tail for easy flipping on the grill.
- Metal skewers are best for this because of their rigidity and heat-resistance. If you want to use wooden skewers, choose thick ones and soak them in water for 5 minutes before using. This makes them less likely to burn on the grill.
Season the lobster tails.Use a basting brush to paint the lobster tails with a coat of olive oil. Sprinkle them with salt to your taste. Add pepper or other seafood seasoning blends as you desire.
- Often people prefer to spice lobster sparingly because the taste of the meat is subtle. It can be difficult to appreciate fresh lobster if you over-season it.
Melt 8 tablespoons (113 g) of butter in the microwave.Place the butter in the microwave in a glass bowl. Cook the butter in 30-second intervals, stirring at each interval, until the butter is completely melted.
- Use 8 tablespoons (113 g) of butter for every 4 lobster tails you’ll be cooking. Scale up or down depending upon how many tails you are cooking.
- If desired, add herbs to your butter to impart additional flavor to your lobster: 1 minced glove of garlic, 2 tablespoons (29.6 ml) (6 g) of chopped chives, and 1 tablespoon (14.8 ml) (3 g) of chopped tarragon make a nice combination.
Grilling the Lobster Tails
Place the lobster skewers cut side down on the grill.Open the lid of the preheated grill, and place the lobster tails cut side down against the grate. Space the lobsters evenly from one another in the center of the grill for the most even cooking.
- Lobster tails placed towards the edges may take longer to cook than those placed in the center of the grill.
- Space the tails a minimum of 3 inches (7.6 cm) apart for the mot even heat.
Close the lid and check the lobster tails after 5 minutes.Flip the tails if the shells are bright red. If your tails are not bright red yet, check that your grill is on medium-high heat and cook them until the shells are red, checking at 1-minute intervals.
Flip the lobster tails and grill for another 4 minutes.Turn the tails over on the grill, and spoon a tablespoon (14 g) of the herbed butter over the cut meat of each lobster tail. Close the lid of the grill and cook the lobster tails on this side for 4 minutes.
Check the lobster for doneness by observing its color.After 4 minutes, open the lid of the grill. The lobster meat should be opaque and white. If it’s still translucent at all, double check the temperature of your grill (it should still be medium-high) and continue cooking until the meat is white and opaque, checking at 1-minute intervals.
Remove the lobster tails from the grill.Use barbeque tongs to remove the lobster tails from the grill onto a serving plate. Serve them with the leftover herb butter and lemon wedges. Garnish the meat with fresh herbs for extra appeal at the table.
Turn off your grill.Switch each of your burners into the off position, and twist the valve of your propane tank closed. Close the lid of your grill for storage, so rain and other debris don’t get inside.
Video: Grilled Lobster Tails
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