How to Grill Lobster Tails
For many people, lobster is an indulgence saved for special occasions. It tastes a bit briny and sweet and has a firm texture.
If you had to compare it to something, it’s like a crab, and a meaty shrimp had a baby. When buying older (bigger) lobsters, expect a savory flavor profile.
How to Grill Lobster Tails
Even on sale, lobster tails put a dent in the grocery budget. So, you want to cook them correctly. Anything else is a terrible letdown.
Grilled Lobster Tails Step-by-Step
- If frozen, put the tails in the refrigerator the night before cooking them.
- Preheat the grill to 375F.
- Using shears, make a lengthwise cut on the top of the shell, stopping before the tail meat.
- Lift the tail from the meat gently and set it on top of the shell (a classic look)
- Brush the lobster with melted butter
- Season it using any of these all-natural blends from the Cuso Kitchen:
- Coconut Rum
- Lemon Pepper (a true classic)
- Roasted Onion Garlic
- Put the lobster tails shell-down on the grill
- Close the lid and cook for 5 minutes
- The tail is done when it looks opaque (internal temperature 140F)
NOTE: Grill times will be longer for larger tails.
Grill Master’s Memo: Getting Saucy
There are a variety of sauces you can consider having available for the lobster tails, including
- Clarified Butter: You can make this yourself by melting butter in a small pan. Watch for a foamy layer on top, and skim that off.
- Garlic and basil oil
- Ginger-soy sauce
- Lemon Butter with parsley
- Thermidor Sauce: White wine, lemon, mustard, paprika, and butter.
Sides
- Cauliflower cheese biscuits
- Chive & parsley rice
- Citrus Quinoa
- Corn salad with lime
- Garlic cheese soup
Dessert
- Berry Panna Cotta
- Grapefruit sorbet
- Pineapple-coconut macaroons
- Salted caramel tart
- Strawberry shortcake
From the Bar
- Belgian white ale
- Dry Rose
- Hibiscus iced tea
- Limoncello
- Margarita
