Lobster Tails - Grilled or Baked

Lobster tail is usually served as a special treat for a holiday or when at the beach. As we are at our beach house, I've served grilled lobster tails in several forms.

Grilled Split Lobster Tails

Larger tails (6-8 ounces) are the perfect size for a main course, but not so large as to be tough. Select cold water lobster tails as these have the sweetest flavor, coming from the shores of Maine or Nova Scotia. 

Stuffed and Baked

A smaller split lobster tail makes a nice accompaniment to a salad or along side a steak, for surf and turf. You can purchase a whole 6-8 ounce tail and split it yourself, or buy them this way, sometimes already fully prepared for grilling.

No matter the size or method of cooking (grilling or baking) it's wise to use skewers to keep the tails from curling when cooked. These bamboo skewers are soaked in water 30-60 minutes before use to keep them from burning on the grill. The skewers are pulled out of the tailed before serving.

In my prior post for broiled lobster tails with lemon sauce, I pulled the meat up on top of the shell before cooking. This makes for an elegant presentation, but you do lose flavor that is provided when cooking the lobster in the shells. So for a casual meal, do keep them in the shells for cooking. 

No matter which type you choose, you can select frozen or fresh. If they are truly fresh, they've never been frozen and must be prepared immediately. Much of what looks fresh at your local market when you do not live near the cold water source is previously frozen and thawed. Avoid these. Simply purchase frozen and thaw them under refrigeration for 24 hours before preparation. 

This is entry is not so much a recipe as a technique, as it is the same no matter what size you are using or how you are serving them.

Garlic Butter Sauce: Mince some garlic, about 2 cloves per large tail and add to 2 tablespoons butter. If you're doing 4 tails use a stick of butter and 8 cloves of garlic. Add some seasoned salt or other favorite flavors and melt in the microwave for 30 seconds. Stir and return to microwave for another 30 seconds. Set aside to allow flavors to combine. 

Step 1 Trim: Flip the tails over on their back and cut off the swimmerets (technically pleopods) as shown in the image below.

Then, using kitchen scissors, carefully cut down the center of the ribbed structure on the bottom down to, but not cutting into the tail.

Step 2 Devein: Turn the lobster over so the shell side is up and make a similar cut down the center of the top shell, down to but not cutting into the tail. Pull the lobster open slightly and using a small pairing knife, pull up the dark sand vein and remove it. Rinse the lobster out to remove any debris from the sand vein. Use the tip of your knife to pull the red membrane free of the lobster shell and press it against the meat.

Step 3 Skewer: Run the tip of a wet skewer down each half of the lobster and out through the tail, as shown below. Spoon just a small amoutn of the garlic butter sauce onto the meat of each lobster tail. Do not use too much or it will cause flare ups if you are grilling. More will be applied later. 

Step 4 Cook: Heat your grill or oven to approximately 350F degrees. Place the tails bottom side down on the grill or in the oven in a shallow pan with sides, and allow them to cook for about 15 minutes. Check the meat temperature with an instead read thermometer. When it reads about 110-120F degrees, turn the lobster over meat side down and allow it to continue cooking for another 5-10 minutes, or until the meat temperature is 140F degrees. Do not overcook. 

Step 5 Serve: Remove from grill or oven and let rest as you reheat the butter sauce, 15 seconds in the microwave. Remove the skewers by holding the skewer in one hand and pinching it where it enters the lobster with the other hand. Pull the skewer free keeping the meat in the shell.  Spoon on some additional butter sauce and serve.