Lobster tail on the grill, need a quick tutorial.

[lendaddy]

Just picked up a little 8oz lobster tail with some steaks while at Costco. It was a impulse thing and I want to do it on the grill tonight. Any advice?

If I screw it up it's not the end of the world, just something I've been wanting to try and they had one left.

[the]

Don't overcook it. Almost every time I go to a party, etc. where someone is grilling lobster tails, they turn out horribly overcooked, rubbery and basically ruined.

[126coupe]

Originally Posted by lendaddy

Just picked up a little 8oz lobster tail with some steaks while at Costco. It was a impulse thing and I want to do it on the grill tonight. Any advice?

If I screw it up it's not the end of the world, just something I've been wanting to try and they had one left.

Split it length wise, you may need a cleaver to get through the shell or use kitchen shears, baste w A little garlic butter and grill. Salt and pepper of coarse.

[lendaddy]

OK, any time/temp ballparks?

[126coupe]

Originally Posted by lendaddy

OK, any time/temp ballparks?

For an 8 oz. tail depending on grill temp 5-6 min per side.

[lendaddy]

Great, thanks.

[dhoward]

Probably too late now, but I usually run a skewer through them lengthwise, to keep them from curling up...

[lendaddy]

Yep, did the skewer. I did some clarified butter then mixed in some garlic powder to baste with.'

I split the tail in half then filleted each open just a bit to hold the butter mixture. I did shell down first for 6 minutes (basted) then flipped to meat down for 4-5 minutes. It was great but if anything I will add a minute or two to the meat down time.

Thanks guys.

[Hugh R]

Garlic POWDER????

Exactly what kind of a Michigan hick are you? Oh, never mind, that's a redundant statement.

Garlic powder, humph... probably puts ketchup on a filet' mignon too.

[Bill Douglas]

Sounds like it was a success

I do them on the BBQ. A little lemon juice and a few cracked peppers - not too much. Lobster is such a fabulous subtle flavour you don't want it to taste too much of something else. Shell side down until I can see it cooked about 10mm in from the edges then turn it over for a few minutes. By a few minutes I mean more or less depending on the heat.

[lendaddy]

Originally Posted by Hugh R

Garlic POWDER????

Exactly what kind of a Michigan hick are you? Oh, never mind, that's a redundant statement.

Garlic powder, humph... probably puts ketchup on a filet' mignon too.

Hey, it was last minute and only a dash...give a brother a break