Grilling Lobster Tails on a Weber Gas Grill
Grilling lobster tails is an easy and delicious way to enjoy this seafood delight. Baste lobster with melted butter during and after grilling to keep them moist and flavorful.
Make sure the lobster is completely thawed before grilling. It should have a white color and register 135 degrees Fahrenheit on an instant-read thermometer.
Lobster tails can be cooked a number of ways. They can be grilled whole with the shell on for a more elegant presentation, or they can be butterflied (cut down the middle with the meat layered on top) and skewered before grilling. Skewering helps prevent the lobster from curling during cooking and also makes it easier to turn them over as they cook.
If using whole tails, make sure they are clean and thawed. If they are frozen, defrost overnight in the refrigerator. If they are fresh, use kitchen shears to cut off the top part of the shell where it meets the body, exposing the meat. Remove the dark-lined digestive tract that runs down the tail if present and wash the tails thoroughly before proceeding.
Grilling lobster tails on a gas grill is one of the simplest ways to prepare this seafood dish. It is best to marinate the tails briefly to infuse them with flavor and moisture before putting them on the grill. This will help prevent the lobster tails from curling on the grill and will make them easier to turn over.
Grilled lobster tails should be cooked until they are firm and opaque. This will usually take about 8 minutes on each side of the tails, but the cook time will vary depending on the size of the lobster tails.
To cook the lobster tails, preheat the grill and season them with salt and pepper. Brush the tails with butter and place them on the grill, shell side down.
Grilling small lobster tails on a Weber gas grill is a simple and delicious summer meal. These tails are best when lightly charred on the outside and completely cooked through on the inside. This is accomplished by following a few easy steps and monitoring the cooking process closely.
Before you start grilling, thaw the lobster tails in the refrigerator for a few hours. Once thawed, use kitchen shears to cut through the top of the shell, butterflying the meat but not cutting all the way through. Then, insert a skewer lengthwise through each tail to keep it from curling up when cooked.
Brush the lobster with a garlic butter that you have made in advance. The garlic butter can be seasoned with paprika, cayenne pepper and other herbs, as desired.
Large Lobster Tails
If you find large lobster tails in the seafood case at the grocery store, they can be grilled quickly. The key is not to overcook them, and you can monitor this by opening one up and observing the color of the meat. It should be solid white with no translucency.
Using kitchen shears, cut the shell down the center without cutting the tail end. Alternatively, you can butterfly the tail by spreading it open with your thumbs and fingers.
Once you’ve done this, brush the tails with melted butter and season them with salt. Place the lobsters on the grill grate and cook for 5-6 minutes before flipping them over. Brush with more butter and continue cooking for a few minutes until the lobsters are tender and cooked through.
A skewer is a long shaft or thin rod used to hold foods together for grilling and roasting over a fire. Skewers are available in a variety of shapes, sizes, and materials, including metal, wood, bamboo, and other natural items.
Grilled lobster is a seafood recipe that requires little preparation and cooks in just a few minutes. It can be served as a main dish or with side dishes such as grilled asparagus, 10-minute creamy cucumber salad, or sweet and savory kale salad.
To make grilled lobster, start by placing the tails flesh side down on the grill and cooking for 5 minutes. After a few minutes, flip the lobster and spoon on a spoonful of garlic butter mixture. After another few minutes, remove and serve.
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