Special occasions call for special recipes like the grilled lobster tail recipe. Simple and elegant, there's no easier or better-tasting barbecue choice than grilled lobster tails, unless, of course, you serve it with lemon and dill or lime-and-thyme butter. Here are two ways to grill lobster tails.
Pictured: Grilled lobster tails with steamed asparagus, crispy onions and a lemon wedge
4- to 5-ounce lobster tails, 1 per person, (2 if you're lucky)
Lime juice, optional
How to cook lobster tails on the grill:
First, parboil the lobster tails in salted water for 2 or 3 minutes. Cool.
Split the back shell, to butterfly, with kitchen scissors or a sharp knife, being careful not to cut them in half.
Finish cooking over hot coals, turning once, for a total of just 3 to 5 minutes. (Adjust the cooking time for larger or smaller lobster tails.) Do not overcook unless your goal is very expensive rubber.
Serve with melted butter. For a gourmet touch, add a generous squeeze of fresh lime and a pinch of thyme to the butter before melting it. Stir and serve.
Here's another easy way to grill lobster tails:
Start with 6 or 8 medium-sized raw lobster tails. Cut the tails in half lengthwise, all the way through this time.
Stir together about 1/4 cup olive oil, 1/4 cup lemon or lime juice, 2 teaspoons fresh thyme or dill, (or 1 teaspoon ground). Fresh is best, of course. Brush the lobster side of the tails generously with the olive oil-lemon mixture. Salt and pepper them lightly.
Grill the lobster tails over medium-high heat, turning
once, until the meat is firm but still juicy, 5 to 7 minutes total. Serve with
More BBQ ideas like the Grilled Lobster Tail Recipe
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