I use the dwell in the shell method. First use kitchen shears to cut the membrane off to expose the flesh. I leave it in the shell and run a wooden skewer the full length to keep it from curling. Grill it flesh side down for 2-3 minutes and turn over to shell side down. Baste liberally with seasoned garlic butter and cook for another 5-6 minutes. When finished I remove the skewer and use a good sharp chef knife to split the tail right down the middle. Serve with more garlic butter. Edited to add: You may need a bit longer with a tail that size just watch for the tail to go from translucent to white. Be careful not to over cook.
Mike
Last edited by BOWHUNR; 06/27/20.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
I use the dwell in the shell method. First use kitchen shears to cut the membrane off to expose the flesh. I leave it in the shell and run a wooden skewer the full length to keep it from curling. Grill it flesh side down for 2-3 minutes and turn over to shell side down. Baste liberally with seasoned garlic butter and cook for another 5-6 minutes. When finished I remove the skewer and use a good sharp chef knife to split the tail right down the middle. Serve with more garlic butter. Edited to add: You may need a bit longer with a tail that size just watch for the tail to go from translucent to white. Be careful not to over cook.
I like lobster, not going pay up that much. Enjoy Big Jim.
it's nice to drop a few bucks on something special once in a great while. was thinking of grilling some king crab legs, will cost a bundle, but i don't do it every day and won't forget it
sse, what a clumsy name, what does your mother call you?), if you want to talk high priced meals, the few Canadian walleyes, pickerel I can catch make that lobster look FREE!
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
I used to grill lobster quite a bit when it was cheap and I lived on the east coast. I found if I boiled it for about a minute first, split the tail, shell on, brushed with some oil, salt pepper and then grill for about 4 to 5 min.
Originally Posted by Jim_Conrad
We have a great big lobster tail to cook tonight.
It is 1.7 pounds.
Most of the videos on the internet show a seasoned tail with a lemon, butter, garlic and parseley baste while cooking.
Salt and pepper.....garlic and some olive oil on the tail at first.
Good option?
How do youse guys grill them? We are set on grilling it.
I use the dwell in the shell method. First use kitchen shears to cut the membrane off to expose the flesh. I leave it in the shell and run a wooden skewer the full length to keep it from curling. Grill it flesh side down for 2-3 minutes and turn over to shell side down. Baste liberally with seasoned garlic butter and cook for another 5-6 minutes. When finished I remove the skewer and use a good sharp chef knife to split the tail right down the middle. Serve with more garlic butter. Edited to add: You may need a bit longer with a tail that size just watch for the tail to go from translucent to white. Be careful not to over cook.
Mike
That is EXACTLY how we do it. GF made some the other night. Beats steaming any day. Definitely cooking times vary depending on size and temp of tail, heat of the coals, wind, etc. I like hot coals, a little char on the shell and flesh undercooked versus overcooked.