Some of you may be intimidated by Lobster. Some of you love the stuff but rarely eat it due to the cost. The cost leads to that intimidation. Do these questions pop up when considering Lobster:

What if I overcook it?
What if I under cook it?
How do I know when it’s done?
What if I screw it all up and that money spent on that expensive seafood will be wasted?

I’ve asked myself those same questions. I’ve had those same fears. How does one eliminate those fears? Practice. But this is such and expensive food item to practice on, right? Wrong. This is the best time to get that practice. Due to the economy being in the crapper nobody is buying such luxuries like lobster. The lobster vendors have slashed prices. What better time to practice on lobster than right now? Those two tails above were $20. Not apiece. Total. They were $20/pound and each of those is 8 ounces. Show me a good steak that you can get for $10? I saw a place in St. Louis that has 2 pound live lobsters for $14/lobster. That’s not per pound.

The time is now to conquer your fear of this delicious crustacean. The time is now to get your practice in. The time is now to realize that a lobster tail is just a really big shrimp. If you can grill a shrimp you can grill a lobster tail….

Dad ponied up the lobster tails. These were $20/pound as I mentioned above, but the next day Dad went back for a couple more and they were marked down to $13/pound. $6.50 for an 8 ounce tail? Are you kidding me?!?!?! Oh, how I wish I had the freezer space!?!

And while lobster tails are just large shrimp in terms of cooking they do require a bit different preparation. The main problem being splitting the tail open. Some suggest to split the bottom, much softer section of the tail. Some split the top. I went with the latter. A pair of kitchen shears made quick work of those shells but this can be done with a sharp knife too. Simply start with the sheers (or knife) and split the shell all the way to the tail:


Then slice the meat in half along the split shell. Try not to cut through the bottom shell:


Now for the cool part. I put my thumbs into the newly created slit that runs the length of the tail and pulled it apart. The bottom shell holds the two pieces together and now the meat is butterflied for maximum surface area:



The lobster tails will be braised with drawn/clarified garlic butter which is so simple to make:

2 stick salted butter
1 heaping tablespoon of garlic
1 spoon

Bring the two sticks of butter to a boil and then reduce to a simmer. After the foam dissipates on top you will notice some white clumps floating to the top. Spoon them off the top while trying to leave as much of the remaining butter. A sieve could also be used for this. Right before the butter is to be brushed onto the lobster tail (and a few shrimp in this case) put the garlic in. The longer garlic cooks the less flavor it has so do not boil the garlic the whole time.

Two sticks of butter seems like a lot but what will not be slathered onto the seafood while cooking will used as a dipping sauce during the meal.

Now that the lobster tails and garlic butter are ready for the grill, Dad and I cracked open a great wine that was on sale at the local grocer. Normally about $23 this bottle was on sale for $13:

Cooking Method:

I set up two zone cooking here almost out of habit but it is not really necessary. Just get the grill to a medium high heat. Not quite steak flame searing temps, but still a hot fire. There is no need to indirect these. Just keep them over the heat the whole time. The 2nd zone could be useful to keep the tails warm if there was something else that was not quite done and needs a little more time.

Brush the lobster meat with a healthy dose of the butter and place meat side down over the heat. Be careful of flame ups from the butter dripping into the fire. I had to readjust the location a few times due to flame ups as you can see below with the flames licking the tail on the right:


Here are the tails moved a bit to avoid the flare ups. I put the butter pot right on the grill to keep it warm (lower right):


The tails need to be over the heat for only about 3-4 minutes. Here are the tails with the shrimp added to the grill. I flipped the tails immediately after placing the shrimps on the fire (I will talk about the shrimp in another post):


Once the tails are flipped the shell will disperse the heat quite a bit but they still only need 5-6 minutes on the heat shell side down or a total of about 10 minutes cook time. This will vary depending on temp and size of the tail. What to look for is the consistency of a cooked shrimp – white, firm flesh, but not rubbery. Once the tails are flipped give them another slathering of garlic butter.

Here is Dad’s tail plated. Notice the flesh is a little browned from being over the heat but not charred. That is nearly perfect:


And here are a couple of shots of my tail. Mine charred just a bit on the right side but it was still fantastic:


Now is the time to get over the fear and anxiety of grilling lobster. When prices go back up you will be a seasoned vet with these and not worry at all about grilling them…

Click here to see other seafood dishes we’ve done on the grill.

If you have any questions about the above dish please feel free to comment below or shoot me an email.

Here is a link to a discussion of this recipe over the airwaves in Houston.

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures.

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
You know what, I never thought of it that way, but that's a fantastic way of saying it. https://t.co/CuvSiOeAmD - 10 hours ago
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13 comments

Those look wonderful! Am going to have to try to talk hubby into getting lobster for Mother’s Day… after all he says I get to pick dinner… mmmmm yummy!

Reply

nice site you’ve got here!! With the weather beginning to heat up grilling foods is definitely going up be the menu.

Those lobster tails look so delicious. I don’t think I’ve had them grilled before either. Nice!

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OH wow. As a seafood addict those look great!!

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Absolutely beautiful Brazilian Lobster tails there. I made Lobster Rolls last night, but now I have a hankering for a good surf & turf grill 🙂

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Can you say where you buy your lobster tails? I thought I had to buy on the Internet. Is it cheaper to buy fresh here in St. Louis?

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Jennifer,

We bought ours from Sam’s. They are warm weather lobsters which are cheaper than cold weather and somewhat inferior in flavor but still very, very good. If you want to go with live lobsters head to Olive near 170. Bob’s Seafood is still selling them for like $15/pound, but the Asian Markets and the Farmer’s Market are selling them much cheaper. There is a place on the north side of Olive East of the Farmer’s Market that had two pound live lobsters for $13.99. Not per pound. Per lobster. Bring a large cooler and you are set!!!

Giving these a shot tonight. Looks like they’ll be pretty easy. Hope I don’t screw them up!

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SteveO,

Let us know how they come out…

…….Scott

I do love the website and am really happy for you and what you have going on here! I will be touching base with you and the site from time-to-time because I really need to get better on the grill, especially with seafood. It is my favorite! My wife can’t really do dinner (not being an ass, she openly admits it) so the kitchen is mine after breakfast.
I need to stop taking advantage of the quick and easy gas grill we have and bring the Weber out for my meals. We have it, I’m just lazy, therefore my grilling sessions are average at best.

See ya around!

Reply

Shack,

You can do amazing stuff on the gas grill too. Wood chips in foil balls placed directly on the flames on one side of the grill, with no burners fired up on the other side where the meat is. Instant low and slow smoker. I prefer charcoal myself, but you can do just about anything on a gasser that you can on a charcoal grill…

…….Scott

First i would like to thank Greg for letting me know about Grillin Fools. Im going to try the lobster tails tonight. I will let you know how it turns out. I look forward to trying lots of new things on the grill this year. Keep up the good work guys

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Well guy’s, I half to say i never cared for lobster before. But after trying it on the grill the wife and I are going to have a seafood night. Thanks for all the great ideas for grilling.

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Just wanted to thank you guys for the great tips. I’ve been doing these since I read this article last year and am getting ready to fire up a couple of tails now! Good stuff thanks.

Cheers!

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