Lobster tails

[Don Stugots]

anyone have any tips for grilling up some lobster tails? Tomorrow, I am tossing some marinated shell steaks (FatAss Nick's sauce is the best) on the grill and wanted to work in some surf and turf.

[yojimbo7248]

That is my favorite meal. I have no advice but I am envious.

[hunnerbun]

The one thing I can tell you is to take some skewers and push them thru the tail meat. This keeps them from curling up when they are cooked.
Thank you Bobby Flay for that little tip!

[Chigworthy]

Be very careful not to over grill. Those things get hideous quick. Cook 'em quicker.

[Don Stugots]

That is my favorite meal. I have no advice but I am envious.


sides: corn on the cob and sweet potatoes. both, also grilled.

The one thing I can tell you is to take some skewers and push them thru the tail meat. This keeps them from curling up when they are cooked.
Thank you Bobby Flay for that little tip!

I never thought of that. thank you.

Be very careful not to over grill. Those things get hideous quick. Cook 'em quicker.

How long?

[razorboy]

Are you going with Rock Lobster or Maine Lobster?

[Don Stugots]

Are you going with Rock Lobster or Maine Lobster?

Maine.

[sailor]

sides: corn on the cob and sweet potatoes. both, also grilled.



proper sweet potatoes or yams?

[Don Stugots]

proper sweet potatoes or yams?

proper.

[razorboy]

Well you want to split the underside of the shell and butterfly the meat (slightly), use a soaked skewer as hunnerbun mentioned. Then pack with butter, salt, pepper, garlic or whatever other seasoning you like, then wrap them in foil. Then put them on an oiled grill preheated somewhere from medium to medium-high. Be sure to keep it away from any flames and give it about 5 minutes on each side, until the meat goes from trasparent to white/opaque in the middle. Thats my best advice.

[Jughead]

I would like to know how things turn out...I just had lunch and that still sounds great!!!!!!!!!!!!.I have not had lobster in years..Maybe I will have a good September and buy some????....August would not get me crayfish....:sad:

[Don Stugots]

I would like to know how things turn out...I just had lunch and that still sounds great!!!!!!!!!!!!.I have not had lobster in years..Maybe I will have a good September and buy some????....August would not get me crayfish....:sad:

I will take pics and post them.

[Tenbatsuzen]

proper.

Jewish or Catholic wife?

[Don Stugots]

Jewish or Catholic wife?

She is a Jew. The Catholic ones couldn't keep up.

[Marc with a c]

She is a Jew. The Catholic ones couldn't keep up.

nonsense kiddo.

third time's the charm

[Chip196]

Well you want to split the underside of the shell and butterfly the meat (slightly), use a soaked skewer as hunnerbun mentioned. Then pack with butter, salt, pepper, garlic or whatever other seasoning you like, then wrap them in foil. Then put them on an oiled grill preheated somewhere from medium to medium-high. Be sure to keep it away from any flames and give it about 5 minutes on each side, until the meat goes from trasparent to white/opaque in the middle. Thats my best advice.

I can't stress enough to soak your skewer ... there's nothing worse than lifting the lid of your grill and realize your skewer is on fire and leaves your Lobster tasting like burnt wood!

Sounds like a great meal Stu ... enjoy!

[Don Stugots]

the lobsters are cut, skewers (they were soaked) in place and basted in olive oil, salt and pepper. i took a few pics of them and will post them in the AM. i am sleepy.

[joethebartender]

I can't stress enough to soak your skewer ... there's nothing worse than lifting the lid of your grill and realize your skewer is on fire and leaves your Lobster tasting like burnt wood!

Sounds like a great meal Stu ... enjoy!

It doesn't matter, soaked or not...they will both burn on the grill. The best way to go is to keep the meat at one end of the skewer and use an aluminum foil "guard" (a strip of foil, folded, shiny side out) to keep your skewers from burning.

the best way (to me) to cook lobster tails on the grill is to cut the tail in half length-wise and add a dollup of chive butter (even butter mixed with some dry chives). Use the fish's shell to cook the tail. Shell side down for about 5 mins and let the spiced butter steam/cook with the meat.

That's all I have to say about this.

[cougarjake13]

have no tips


just wanted to throw in my love of lobster tails

[Chigworthy]

It doesn't matter, soaked or not...they will both burn on the grill. The best way to go is to keep the meat at one end of the skewer and use an aluminum foil "guard" (a strip of foil, folded, shiny side out) to keep your skewers from burning.

the best way (to me) to cook lobster tails on the grill is to cut the tail in half length-wise and add a dollup of chive butter (even butter mixed with some dry chives). Use the fish's shell to cook the tail. Shell side down for about 5 mins and let the spiced butter steam/cook with the meat.

That's all I have to say about this.

I used bamboo skewers for a while, and they burn on a grill too. It's not necessarily a bad thing, except for some smoke damage where the skewer goes into whatever you're cooking. But fuck all that, I upgraded to metal skewers a while back. Sure, the metal heats up and cooks things slightly on the inside, but I never cook things long enough for that to be a noticeable factor anyway. Stainless Steel kicks the ass of bamboo peasant sticks.

I also have to agree with your cooking time of about 5 mins. My father-in-law ruined some damn nice tails once by cooking them too long. Aside from being burnt and smoked with their own shell (not a good smoke), they were cartilaginous.

[joethebartender]

I used bamboo skewers for a while, and they burn on a grill too. It's not necessarily a bad thing, except for some smoke damage where the skewer goes into whatever you're cooking. But fuck all that, I upgraded to metal skewers a while back. Sure, the metal heats up and cooks things slightly on the inside, but I never cook things long enough for that to be a noticeable factor anyway. Stainless Steel kicks the ass of bamboo peasant sticks.
I also have to agree with your cooking time of about 5 mins. My father-in-law ruined some damn nice tails once by cooking them too long. Aside from being burnt and smoked with their own shell (not a good smoke), they were cartilaginous.

The peasant sticks are good for small sates and kebabs when you need a lot of them. Appetizers at a party or bbq go on the bamboo. Easier for guests to throw away too.

-and you can launch them like blowdarts from cocktail stirrers...Do that with a stainless skewer and its jail time.:drunk:

[Chigworthy]

True, I use bamboo also. I just felt like being superior. You can also sliver up the bamboo and drive it under fingernails or up an urethra for interrogation purposes.

[OGC]

the lobsters are cut, skewers (they were soaked) in place and basted in olive oil, salt and pepper. i took a few pics of them and will post them in the AM. i am sleepy.


We're still waiting for pictures here. It sounded fabulous

[JPMNICK]

i want a pic of you making the tails dance across your plate

[Don Stugots]

We're still waiting for pictures here. It sounded fabulous


i have plenty of pics but i cant find the USB cable for my camera. i am looking.

i want a pic of you making the tails dance across your plate

the only dancing they did was in me belly.