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!
Oh my wow! There is so much per­fec­tion right there! 😲✔️👍😎 . Video shot by the insane­ly tal­ent­ed @carlaocarvalho77 …… https://t.co/uKHWyunSxp — 3 months ago
Scott Thomas

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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!

Reply

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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