Grilled Lobster Tails

Last Year's Post: Southwest Grilled Shrimp Salad
Two Years Ago:   Spinach Strawberry Salad with Raspberry Vinaigrette

I'm a lobster lover and have posted several recipes using lobster in the past such as lobster with pasta and white wine-butter sauce, seafood cobb salad, Korean seafood pancakes, and hibachi shrimp (or lobster).  Lobster tails are a perennial favorite but can be messy in the kitchen so I prefer them on the grill.  We used to simply cut them in half lengthwise for grilling but they tend to really curl up.  I recently discovered another method that slightly edges out the old method because it leaves the lobster tail intact so it's easier to handle on the grill, while having the same advantage of exposing the flesh for even cooking.

It's just like cutting the lobster tail in half lengthwise, except you stop before cutting all the way through.  Starting by cutting the shell with a kitchen shears, stopping just before the tail end.

Then switch to a knife and deepen the cut along the same line, stopping before you cut all the way through.  Grab the cut edges of the shell and open it up like a book.

This also makes for a very pretty presentation on the plate.  Try it out the next time you see a decent deal on lobster tails at the store - Costco typically carries cold water tails in the frozen food case for a very good price.

Grilled Lobster Tails

Serves 4

For the seasoned butter:

½ cup (1 stick) unsalted butter, room temperature

2 shallots, minced

2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon cayenne pepper

½ teaspoon ground black pepper

For the lobster tails

4 (10-12 ounce) lobster tails, thawed

Combine all ingredients for the seasoned butter in a small saucepan and heat over low until the butter is melted.  Keep warm.

Preheat the grill to medium heat.

Place each lobster tail shell-side up on a cutting board.  Using a kitchen shears, cut the shell lengthwise stopping just before the tail end.  Switch to a knife and partially cut through the lobster meat following the same path as the shell cut line.  Be careful not to cut all the way through the lobster.  Grasping the cut edges of the shell, gently open the lobster like a book.  The soft membrane on the bottom will keep the lobster intact while the meat is exposed for even cooking.

Divide the seasoned butter 60/40, reserving the larger portion for dipping.

Rub the lobster flesh with olive oil and season with salt and pepper. Grill flesh side down for approximately 5-7 minutes, then flip and baste with the smaller portion of seasoned butter.  Grill an additional four minutes. 

Serve immediately with the reserved butter for dipping.