If you grill or broil your lobster from start to finish, it has the potential to dry out, so always steam or boil the lobster first. Steaming lobster tails will reduce the grilling or broiling time, and have less of a chance for the meat to dry out. When lobster tails cook, they curl up so put a skewer through the tail to keep it from curling.
Find a pot large enough to hold the lobster tails and steam them filling the pot with 1/4 to 1/3 water and a rack if you have one. Once the lobster tails have turned red, steam them for an additional 2 minutes and then remove them from the pot.
Cut the back of the tail shell to expose the flesh, pull the thin outer layer of meat away from the shell and rest it on top of the shell.
Brush the lobster with clarified butter or whatever seasonings you like.
Preheat oven and Broil the on high about 4 to 6 inches from the heat source for approximately five minutes, rotate the broiling pan and continue broiling for approximately 4 more minutes depending on the size of the tails. DO NOT OVERCOOK
How To Cook Tails on The Grill
You can also grill the tails after boiling or steaming them first. Baste with butter or your choice of sauce and remember do not overcook. Here are some grilled lobster tail recipes and sauces for you to try.
When grilling tails the secret is in the sauce, the following are some recipes you can try yourself at home the next time you are grilling lobster tails.
BBQ Tail Recipe:
BBQ Grilling Sauce #1
You can prepare the lobster yourself by steaming or boiling them first or use frozen lobster tails. (Thaw them first, they’ll hold the sauce better)
6 average size lobster tails, frozen or fresh
½ cup butter
½ cup lemon juice
BBQ sauce (See grilled lobster tail recipes for some ideas or use bottled BBQ sauce)
*Only use brown sugar if you want to sweeten the tails otherwise leave it out.
You can also butterfly the tails if you wish, it will allow the tail meat more exposure to the sauce. When grilling lobster tails they will curl up, so put a skewer through the middle to keep it straight.
Before you place them on the grill, brush the lobster tail meat with melted butter. Then, sprinkle the meat with paprika, and brown sugar if you want a sweeter taste.
Sauce ready? Tails ready?
(1) Preheat the grill. Grill at least 420 degrees, but no hotter than 450 degrees. (Too much heat will burn the lobster, and not enough will cause the lobster to be undercooked…watch closely.)
(2) Place the tails shell-side down, on the grill. Grill them until the shell turns red, about 5 to 6 minutes.
(3) Turn the tails over and grill for another 5-6 minutes. Then, brush on more sauce and sprinkle lemon juice. After another two minutes or so, your lobster should be ready. The meat should look white and tender.
BBQ Grilling Sauce #2
You can prepare the lobster yourself by steaming or boiling them first or use frozen lobster tails. (Thaw them first, they’ll hold the sauce better) Tangy BBQ Sauce
6 tablespoons Butter
4 tablespoons Lemon juice
2 teaspoons Cayenne pepper
8 ounces Balsamic vinegar
4 tablespoons Worcestershire sauce
1 tablespoon Garlic
16 ounces Mustard
12 tablespoons Brown sugar
Makes enough sauce for 4-6 average size tails
*Make sure ingredients are well blended in a bowl. Next you need to prepare the lobster tails, as usual, I recommend fresh. Steam or boil the tails for about 7 to 10 minutes or until the shell is red.
You can also butterfly the tails if you wish, it will allow the tail meat more exposure to the sauce. Once you butterfly the tails, you should baste your lobster with the Tangy BBQ Sauce. Grilled tails will curl up, so put a skewer through the middle to keep it straight.
Sauce ready? Tails ready?
(1) Preheat the grill. Grill at least 420 degrees, but no hotter than 450 degrees.(Too much heat will burn the lobster, and not enough will cause the lobster to be undercooked…watch closely.)
(2) Put the lobster tails on the grill with the exposed meat side facing up.
(3) Baste as you prefer and grill for around five minutes.
(4) Then, turn them over for another five to six minutes, or until the meat is tender and completely white.
Tip: Be careful not to serve your tails undercooked. The meat must be white and tender to be done properly. This is more of a concern when grilling lobster tails as most people don’t want to burn the lobster meat and may take the tails off the grill too soon.