There is nothing quite like the flavor of a freshly-grilled lobster tail. This delicious treat is even more decadent when it’s smoked on a wood pellet grill.
Lobsters cook quickly, so it is important to watch them closely. They will also begin to turn rubbery and tough if overcooked.
Preparation
Lobsters are very sensitive to heat and will become tough if overcooked. For this reason, it is important to keep them alive until cooking time. If you are squeamish about killing lobsters, they can be killed quickly by plunging them headfirst into salted boiling water for 1 minute. They can then be immediately placed on the grill to be cooked.
To prepare lobsters for grilling, it is important to brush them with oil and season with salt and pepper. If desired, a garlic herb butter can be made and used to baste the lobsters as they cook. Using the garlic butter will ensure that the lobster meat stays moist and flavorful.
For the best results, a pair of kitchen shears should be used to cut the shell along the center of the top side. This will expose the meaty portion of the tail. Then a knife can be used to slice through the bottom of the shell until it meets the base, which will allow the meat to be pulled from the shell.
Then the lobsters can be grilled whole or halved, depending on preference. If a whole lobster is being cooked, it should be placed over medium-high direct heat for 5-7 minutes before flipping. The lobster is done when it turns bright red and the meat is opaque.
Cooking
When grilling lobster, the primary goal is not to cook it through. Lobsters should be cooked just until they are tender and the meat is white. A lobster that is cooked through will have a tough texture. A lobster should never be chewy or rubbery. A good way to check that a lobster is done is to pull on an antenna or small leg to see if the meat gives slightly. If the lobster isn’t ready it should be returned to the pot of boiling water.
When you are ready to cook the lobster, bring a pot of salted water to a boil (or saltwater if you’re using sea water!). Then place a lobster in, one at a time. Hold it with one hand on its back and the other underneath its body, a bit away from you. This will keep you from getting boiling water splashed in your face.
Once the lobster is cooked, remove it and drain on paper towels. Discard the stomach sac, gills and intestinal thread, but be sure to save any coral-colored roe (known as tomalley) if you want to make a lobster butter sauce for serving.
While it’s possible to grill a whole lobster, the best and most consistent results are obtained by splitting the lobster tails. This also allows for a more even and quicker cooking of the lobster. While the lobster is on the grill, it’s important to keep it basted with oil or melted butter. Garlic butter is a classic choice, but you can also make herb compound butters by adding minced herbs to softened butter. Parsley, chives, tarragon and chervil all work well.
Cleaning
Lobsters are delicate and should be handled with care. They should be brushed with neutral oil such as canola before grilling and may need seasoning with salt or other herbs such as parsley, chives, and tarragon. A dipping sauce is always nice too.
A whole lobster is difficult to grill, but grilled lobster tails are easy and delicious. The best option is to use fresh live lobsters and if possible, avoid soft-shell varieties. These are still growing into their new shells and are more fragile for grilling than a hard-shell variety.
Whether you are using a whole lobster or lobster tails, the first step is to remove the black vein that runs down the center of each tail. This can be done easily with the tip of a knife or a pair of kitchen shears.
If you are using a whole lobster, chill them in the freezer for about five minutes to numb them before you start cooking. This is a humane way to dispatch them before you cook them. Alternatively, you can blanch them by submerging them in boiling water for about three to four minutes. Then immediately transfer them to an ice bath to stop the cooking process.
If you are using lobster tails, you can either butterfy them or leave them as is. Butterfying them cuts down on the cooking time and makes it easier to eat.
Serving
Lobsters are delicious simply grilled, but to make your grilling more memorable (or impress your guests) try making them with a garlic butter. Simply melt some butter with garlic and lemon juice, add parsley and tarragon and mix it all together. It’s a perfect complement for lobster and also makes a great dipping sauce for fries or vegetables.
If you’re going to be serving whole lobsters, make sure they’re properly dispatched beforehand. Bring a large pot of water to a boil and, working quickly, dispatch the lobsters by inserting the tip of a sharp chefs knife in the head and cutting through it, disengaging the shell from the meat.
To prepare the lobsters for grilling, remove the stomach sac and intestinal tract, then trim the body cavity of any unneeded meat. Brush the lobsters lightly with olive oil and season all over with salt and black pepper. Cut through the curved side of each tail with kitchen shears, then pierce two skewers lengthwise through the cut to prevent it from curling up when cooked.
Place the lobsters on the grill with their flesh sides down and cook until they turn a darker color and are slightly firm to the touch. When done, flip them and dollop with the garlic butter mixture. The lobsters should be grilled for only about 5 minutes more. Serve them on a platter with lemon wedges and a little more of the butter.
