Cooking Lobster Tails on the Grill
Usually reserved for lavish events, nothing can beat a lobster. After all, a lobster doesn’t come cheap. The taste and cost sets it apart from the league. Other than this, there is no physical or emotional barrier between you and the tasty lobsters. As such, there might be no one to scold you if you order them from a restaurant. But, why not make restaurant-quality lobster at home to cut down on the cost? Believe it or not, it won’t prove to be a science class project at all. You can easily make delicious lobsters without any fuss at the comforts of your home. To know more, take a plunge and discover how easy and quick it is to cook lobster tails on the grill.
Simply put, if you can fire a grill, you can cook lobster tails on them as well. Believe it or not, lobster meat is made for the grill. Yes, it can be cooked in a snap for the most part. Before we get to this incredibly uncomplicated recipe, here is a small list of things to keep in mind. Remember to store the lobster tails well until you are ready to cook them. Your best bet would be to store them in the refrigerator once they arrive home until 24 hours prior to cooking. Also, do not store them for over three months or else they might begin to dry out. With these guiding instructions in your head, you should be ready for grilling lobster tails.
Thawing the Lobster Tails
Assuming that your lobster tails are frozen, you need to start by thawing them to room temperature. Over here, you will be placing them in a plastic bag. Once done, all you have to do is submerge them in a bowl of warm water for 30-60 minutes. Make sure to replace the water once. Fresh lobsters are hardly available, so thawing them becomes a necessary evil because if the lobster tails are not thoroughly thawed, the meat within the tail won’t cook properly. If you have time in hand, you can thaw them in the refrigerator for one day before you are ready to use them.
Creating a Basting Sauce
You can’t think of serving lobster without melted butter. The butter will be used for basting the meat. This is a part of the prep-up. All you have to do is melt some butter in a small pan or microwave. You will mince the garlic and add it to the warm butter. Finally, add a tablespoon of lemon juice and stir it well. That should get you set. This wasn’t a real puzzle, isn’t it? Frankly speaking, there was no room for dumb moves until now. If you have spent any time in the kitchen, you might find it to be easy-as-pie procedure thus far. So, no more of the expensive outside food on the table! Therefore, let’s keep moving.
Cutting the Lobster Tails
Now, it’s time to bring in the kitchen knife into play because you will be splitting the lobster tails in half, right from the center so that you can easily lay them flat like a book. This will expose the flesh. Over here, set them nicely on a cutting board and make use of a sharp knife to cut them well lengthwise. Alternatively, a kitchen designated scissor can also be used. Make sure that you don’t cut them all the way through. The flesh should be exposed, like opening a book. Before placing them on the grill, you will baste the lobster tails with the butter coating while they lay on the cutting board.
Hit the Grill
Oh ok, before you hit the grill, prep the grill by cleaning and oiling it to prevent sticking. Next, preheat the grill for medium-high heat. Of course, distribute the coals well so that you don’t expose the lobster tails to uneven heat. Once the grill is hot enough, baste the lobster one more time. This time around, add a bit of pepper and salt as well. Once done, place the lobster tails flesh side down on the hot grill. Exercise some caution over here because the dripping butter can cause flare-ups. Let the lobster tails cook with the flesh side down until light grill marks are visible. This will take no more than 4-5 minutes.
Now, flip the lobster tails to the other side and let them cook for another 5-6 minutes. During this time, baste them several times until the meat turns firm and opaque. You will know when the lobster meat is done because the shell will turn red and the meat will be firm and slightly tight. Of course, don’t overcook them. Any amount of forced cooking will backfire. After all, overcooking them is a surefire way to mess up the meal. So, don’t screw this thing up. Clumpy behavior won’t be appreciated over here. Believe it or not, they will taste like shoelaces. So, direct yourself to be near the grill while the lobster meat is cooking. Technically speaking, the lobster meat will be ready when the internal temperature shows a reading of 140 degrees F.
There you have it, an amazing seafood extravaganza. Once fully cooked, remove the lobster tails from the grill and plate them. You may want to brush them with the butter coating again before serving them to your friends and family members. You can also squeeze half of freshly sliced lemon. Of course, be ready for a pat on the back. The best thing about this recipe is that you can cook lobster tails with this recipe many times without messing up. As you can see, it’s as simple as it gets. So, if you feel like making an exceptional decision today, go ahead and give a shot at this amazingly simple lobster meat recipe. When you make a determined decision, the flow can often be uninterrupted. So, make up your mind and give this wonderful recipe a try. You won’t regret it for sure.