How To Make Grilled Lobster

Prepare The Tail Of The Lobster

Grilled Lobster Tail Recipe with Garlic Butter (2018)

After completely thawing the tail of the lobster, you place it on the cutting board so that the abdomen is facing down, the back has the shell curled upwards. Use specialized kitchen scissors or a knife to cut along the curved back of the tail down to the end of the tail. Remember to leave the bottom part of the lobster belly intact so that the two halves of the tail are still stuck together. Separate the newly cut back so that the two parts have a hinge in the middle.

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How To Tell If A Lobster Is Spoiled

  • Your lobsters should look healthy and lively with tails straight and claws up. Sometimes lobsters get tired from the cold temperature or traveling, but at the very least the small legs underneath should be moving.
  • If you have a lobster that is not moving, set it on its back for a couple of minutes to see if it starts to move. If your Maine lobster does not revive within a couple of minutes then it is certainly dead, then do not cook the lobster and let us know as soon as you discover the loss. In this unlikely event, please lay the lobster on its back and take a picture and email customer service with photos for a refund. Including an invoice number will expedite the refund process.

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How Do You Grill Frozen Lobster Tails

Thaw the frozen lobster tails in the refrigerator. When you are ready to grill, preheat a grill to medium heat. Grill the lobster, cut side down for 5 minutes, until the shells are bright pinkish-red. Flip the tails and grill for another 3 to 5 minutes, or until the lobster is opaque and reads 140 degrees F on an instant-read thermometer.

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How Can You Tell If Lobster Is Cooked

Cooked lobster is slightly firm to the touch and nontransparent. The meat will be white and can be easily separated by two forks.

If the meat is soft to the touch or still transparent, it needs more time on the grill.

Lobsters turn red when you cook them, but the pigment itself does not tell you whether the meat is perfectly cooked.

On Preparing Grilled Lobster Tail

Grilled Lobster Tails

Now that weve covered how to butterfly the lobster tail, its time to season and grill.

  • Make the Butter Sauce: In a small bowl, whisk the melted butter with pressed garlic and lemon juice. Set aside.
  • Season the Lobster Tail: Using a grill brush, spread oil on top of the lobster meat. Sprinkle the tops with salt.
  • Grill the Lobster Tail: Place the tails on a grill preheated to 400°F flesh side down. Grill the flesh for about 5 minutes, or until grill marks form. Next, flip the tail over and grill until the flesh turns opaque .
  • Finish the Lobster Tails with Butter: Finally, brush the lobster tails with the butter mixture. Serve immediately and enjoy!

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Cooking The Lobsters Claws

The lobster claws will take more time to cook than the lobster body and tail meat, since the shells tend to be a little thicker. Remove the claws from the carapace with a twisting motion. Next blanch the claws and finish cooking on the grill. Famed lobster cooker Jasper White keeps the claws intact and covers them with a roasting pans or pie tins so the whole lobster cooks evenly.

Different Ways To Grill Lobster:

When you grill lobsters, there are many in which you can grill them. The most commonly used way is to just put them directly onto the grill and cook them until their meat is cooked and they have the appearance of becoming leathery. However, you can also wrap them in foil or use a special tool like a lobster shack to help them cook evenly.

Here are some ways to grill lobster:

Direct Grilling:

One of the most common ways to cook lobster is by placing them directly onto the grill to have a crispy look on their shells. This direct grilling makes them attractive and appealing to eat. You can achieve this by basting them with butter, oil, or even lemon juice so that they can have a better look. However, if you choose to cover them, you might have a very soft and good-looking lobster that loses its original texture and flavor. Grilling it without covering is better because it maintains its authentic flavor as well as texture. It is also necessary to have the right temperature and preparation for the lobster before grilling it so that you will be able to achieve desired results.

Wrapped in a Foil:

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How To Thaw Lobster Tails Before Grilling

Thawing lobster tails for grilling is the same as if you were broiling lobster tails. There are two methods you can use:

  • Fridge: Thaw the lobster tails in the refrigerator overnight. Make sure to check your tails an hour or so before you plan on cooking them, to ensure they are fully thawed!
  • Cold Water: Place lobster tails in a zip lock bag and submerge in water for 30-60 minutes, until thawed completely.

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How to Make Grilled Lobster
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Jumbo Lobster Boiling Instructions:

  • Bring a very large pot with lid to a rolling boil. Add enough salt so that the water flavor mimics the salt of the ocean. Add the lobster to the pot using oven-safe gloves. If you choose to remove the rubber bands before cooking, place the lobster in the freezer for about 45 to 1 hour before cooking so that its safe to remove the bands, otherwise, proceed to the next step.
  • Add the lobster to the pot, cover with the lid and cook until the internal temperature of the tail reaches 170F.
  • To check the temperature, use a digital thermometer. Place the probe into the top part of the tail through its soft membrane. The probe should go into the meat and not between the meat and the shell to get a proper reading.
  • The claws take more time to cook in a large lobster so first check the tail with the thermometer, and once its reached 170, then check the claws. To do this, insert the probe of the digital thermometer into the soft membrane just above the top of the claw and into the claw meat. Its important to check both claws for temperatures since they are different sizes and remember, the larger the lobster, the longer it will take to cook the claws. We recommend cooking the lobster until the tail is 170, then removing the claws from the lobster and letting them continue to cook until they separately reach 170. Check out the chart below for further cooking time information.
  • Whole Lobsters Or Lobster Tails

    You can prepare the lobster either whole or just the tail. The former involves some more prep and probably some parboiling, depending on its size. You also have some latitude with cooking times. Suffice to say that most likely, itll take your grill longer to preheat than itll take to cook them. The primary difference when preparing this delicious seafood is that Its either done or overcooked with nothing in between.

    Timing, therefore, is of the essence. Fortunately, the lobster itself makes it easier with its evident color change. However, its not surefire, so well give you some other tips for judging doneness.

    We also have to address the elephant in the room. If you get whole lobsters, youre going to have to dispatch them first. Luckily, we have some advice on that score, too.

    Youll find lobster tails sold frozen. If your grocery store has them on sale, you might find them thawing nicely at the seafood counter. You must thaw them first, but even that process is quicker than prepping any meat.

    If you buy live lobsters, you should choose the most active ones in the bunch. Select ones that are similar in size. Please, keep the bands on their claws.

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    What To Avoid When Grilling Lobsters:

    Some tips will help you avoid making the wrong decisions when grilling lobsters. Here are they:

    • Do not cut off lobster tails or body while it is still alive. It is only done just before grilling, and the lobster might suffer a lot if you cut it off at the wrong time.
    • Do not forget to turn off any fire or heat right after cooking and allow your lobster to cool down completely before serving. This way, your meat will have better texture and more flavor than eating them hot from the grill.

    Hey! Do You Wanna Buy Best Grill Pan Then .

    How To Prepare Lobster For The Grill

    Grilled Lobster Tails

    Grilling a lobster is fairly easy, but the preparation is unique. First, you have to humanely kill the lobster. The most humane way is to drive a very sharp knife through the lobster’s head and back.

    See the full recipe below.

    Spreading the compound butter on the lobster is the final step before cooking.

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    How To Prepare Lobster Tail

    Start by choosing lobster tails that are similar in size so that they cook at the same rate. Use sharp kitchen shears to cut down the top of each tail. Place a knife into the cut you made, then cut through the lobster flesh, stopping when you hit the bottom shell. Use your hands to flatten the cut lobster tail. Place a wood or metal skewer through the lobster meat, which will keep it from curling up as it cooks. This cutting technique will allow for the lobster meat to make direct contact with the grill, which gives it more of that great smoky flavor.

    How To Grill Lobster Tail Halves

    Step 1: Light grill and set up for two-zone cooking. Arrange coals so you have a high-heat area where the coals peak, and a more medium heat area where the coals are not as close to the grill grate. If youre using a gas grill, turn one burner on max and the one next to it on medium.

    Step 2: Place chipotle butter in a small saucepan and place it on the inside of the grill but not directly over a heat source. You dont want to burn the butter, just melt it and get it nice and warm.

    Step 3: While grill is preheating, rinse lobster tails with cold water and pat dry with a paper towel.

    TIP: Its important to get the tail as dry as possible or the meat will steam when placed on the hot grill as opposed to sear.

    Step 4: Spray a thin coat of olive oil on the meat side of the tail halves. I use this oil spray bottle, but if you dont have one you can use a basting brush as well.

    Step 5: Place tails meat side down over direct high heat. Grill for 5 minutes.

    Step 6: Turn tails over and place over the medium-high heat zone, baste liberally with melted chipotle butter, then sprinkle cilantro. Let meat poach in the butter sauce for 35 minutes or until internal temperature is to your preference as indicated with a reliable instant read thermometer.

    Step 7: Plate and serve while warm.

    Grilled Lobster Halves With Chipotle Butter

    If you tried this recipe and enjoyed it, please click the stars below to leave a rating |

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    What Should I Serve With Lobster

    The classic accompaniment to lobster is clarified butter . If you prefer to get fancy, whip up one of these easy flavored butter recipes. When it comes to side dishes, its easy to overpower the sweet flavor of lobster, so look for lighter sides like salads or grilled vegetables. That being said, theres something decadent about eating richer sides like scalloped potatoes or mac and cheese, so dont be afraid to go for it! For seafood pairings, learn how to grill scallops, shrimp and fish.

    Preparing Live Lobster For The Bbq

    How to Grill Lobster

    You can grill whole lobster without prepping them as some chefs do, but we suggest splitting them to allow the smokiness of the grill flavor to come through. According to tests by Cooks Illustrated, a split lobster was the best way to get the real grill flavor and maximize the sweet flavor of the lobster meat.

    Now with no danger of getting pinched, remove the bands from the claws. Place your chilled or blanched lobster on its underside and with the tip of a sharp chef knife start behind the eyes at the head and split the lobster lengthwise all the way through the tail. Use a good pair of kitchen shears to help cut through the tail section. Remove the small grey sac behind the head, the jet black roe , and the green tomalley and discard. Also remove the intestinal black vein running from the stomach sac to the tip of the tail.

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    How To Grill Lobster

    Chef Rebecca Charles has been New Yorks undisputed queen of lobster since she opened Pearl Oyster Bar in 1997. Her seafood menu transported beach-shack classics from Maine to Manhattan, and her signature lobster roll started a national trend that has never diminished. Charless family has deep roots in Maine theyve summered in Kennebunk for nearly 100 years. But their preferred lobster-cooking method is a little unorthodox: They grill. The dry heat imbues the lobster meat with the taste of the shell, giving it a more complex, caramelized flavor, says Charles. Its the same reason meat cooked on the bone tastes better.

    Here, Charles shares her method for grilling lobsters, along with three variations on a butter sauce. Even if youre not relaxing on the Maine coast, theres no better way to celebrate summer.

    Grilled Lobsters

    Four 1 ½-pound live lobsters, cleaned and halved lengthwiseOlive oil2 large lemons, cut into wedgesCorn, for serving

    Basic Butter Sauce, with Variations1/3 cup white wine1/3 cup red wine vinegar3 shallots, finely chopped

    In a stainless steel saucepan over medium heat, combine wine, vinegar and shallots.Bring to a simmer and reduce until there are 2 tablespoons of liquid.Over moderate heat, start adding butter, 1 tablespoon at a time, whisking until each piece melts. Keep it moving dont let it get too hot or too cool, or it will break. When all the butter is melted, use one of the following variations:

    Everybodys Had Boiled Lobster But Im Here To Tell You That Lobster Is At Its Apex Fresh From The Grill Heres How To Do It

    Yes, the dry heat from grilling makes it just a bit chewier, but it is still plenty tender, and the concentrated flavors, undiluted by the boiling water, make it worth a little extra mastication. Best of all, grilled lobster is never mushy as boiled lobster can be and has a nice smoky flavor thats impossible to achieve indoors.

    This was my favorite method for cooking lobster until I developed an allergy to shellfish like lobster, shrimp, and crawfish in the 90s. So I asked the science advisor, Prof. Greg Blonder if he had a recipe for lobster, and son of a gun, he gave me a refined version of the one I used to cook, loved so much, but never wrote down.

    The anatomy of a lobster

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    Can You Microwave Cooked Lobster

    microwavemicrowaveyoureheating lobsteryoulobstermicrowave

    How to Heat Frozen Whole Lobster

  • Place a large pot on your stoves biggest burner, and fill it with water.
  • Drop your frozen lobsters into the pot, taking care not to splash yourself with the boiling water.
  • Remove your pot from the heat and cover it with its lid.
  • Remove a lobster from the pot with a pair of tongs.
  • Rudesindo Prolubnikov

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    Grilled Lobster Tails Recipe

    Grilled Lobster Tails Recipe

    Grilled Lobster Tails are perfect for lunch on a warm summer day. It is quick and easy to make and it is delicious. I love to have grilled lobster tails with a cold glass of lemonade I think that this combination is refreshing.

    I made these grilled lobster tails using the freshest lobster tails that I can get my hands on. The seasoning is simple too because I want the taste of lobster to stand out. For this reason, I lightly seasoned the lobster tails with seasoned salt and ground black pepper. I also brushed some butter to add that rich flavor. Lastly, I squeezed half a lime on the grilled lobster tails to make it complete. Easy isnt it?

    Grilled lobster tails is best eaten with grilled corn on the cob, or even mashed potato. If you love the idea of surf and turf, try it with filet mignon.

    Try this Grilled Lobster Tails Recipe. Cheers!

    • 4pieceslobster tailscleaned
    • 1/2teaspoonLawrys seasoned salt
    • 1/4teaspoonground black pepper
    • 1tablespoonmelted butter
    • Cooking oil sprayhigh heat resistant for grilling
    • 2pieceslime

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    Tips For Grilling Lobster

    Following these tips will make the cooking process easier and enhance the flavor of your lobster.

    • Prepare your ice bath before you boil the lobster.
    • Use sea salt. Anything that comes from the sea tastes better with sea salt.
    • When you grill, start with the flesh side down. Then when you finish, the flesh side will be up so you can add a small amount of additional compound butter.
    • After the lobster is off the grill, and just before serving, add a final squeeze of fresh lemon and a dash of sea salt.

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