Rovers Posted August 30, 2008 Share Posted August 30, 2008 It's been a loooong time since I cooked lobster, and they were live, which I steamed.... but 5 oz tails were on sale for 5 bucks a pop, and now I'm wondering how best to cook em.... grill em? (If so, please say how hot a flame, how high off the flame and how long por favor) Steamed? Boiled? How would I prep em for any given cooking method? I cook so often... wierd I never did tails before... just not in the budget till now. Quote Link to comment Share on other sites More sharing options...
twiley Posted August 30, 2008 Share Posted August 30, 2008 (edited) I've broiled and grilled them. I can't offer much on the grill since I used gas (med-high) and it sounds like you're going charcoal. IMO, the charcoal flavor is really going to be absorbed by the meat and that might ruin the flavor of the lobster. Edited August 30, 2008 by twiley Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 30, 2008 Share Posted August 30, 2008 boil and grill is pretty common. you could saute or poach. Quote Link to comment Share on other sites More sharing options...
Rovers Posted August 30, 2008 Author Share Posted August 30, 2008 boil and grill is pretty common. you could saute or poach. How do I prep em? Boil for how long, cut the underside?, when?, and how long on the grill!? Tell me like I just discovered fire.... I dont want to screw this up! HELP! Quote Link to comment Share on other sites More sharing options...
Rovers Posted August 30, 2008 Author Share Posted August 30, 2008 Does this sound about right? Grilled lobster tails Insert a wooden skewer into the lobster tails to prevent them from curling on boiling. Prepare a large saucepan of salted water according to instructions above for boiling lobster tails. Once the water has reached a fierce boil, drop the tails in and cook for 4 minutes. Drain the tails and position them on their backs once they have cooled slightly. With a sharp knife, split the soft top shell of the tail, lengthways down the middle, but leave the hard shell underneath in tact. Pour some melted butter and lemon juice over the meat of the tails or brush a marinade of lemon juice, olive oil, salt pepper, garlic powder and paprika over the meat and place shell side down into a pre-heated grill. Grill for approximately 7 - 8 minutes under a medium - hot heat or until the meat is opaque, no longer transparent and firm to the touch. If you wish, you may turn the tails over half way through cooking. Remove from the grill and serve hot with lemon, melted butter or mayonnaise I only have metal skewers... is that a problem? Quote Link to comment Share on other sites More sharing options...
MojoMan Posted August 30, 2008 Share Posted August 30, 2008 I think the boil/grill will result in overcooked rubbery meat unless the boil is very short or the tails are frozen. I'd go with grilled over med-high if thawed and boiled/steamed if frozen. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 31, 2008 Share Posted August 31, 2008 I think the boil/grill will result in overcooked rubbery meat unless the boil is very short or the tails are frozen. I'd go with grilled over med-high if thawed and boiled/steamed if frozen. yeah, the boil is fast. just to par-cook it. finish on grill or in oven. and rovers... that meathod you posted is fine. you are worrying too much about it. med- med/high heat is fine. i have used skewers with shrimp, but don't with lobster tails. big thing is not to cook them too long. Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted September 2, 2008 Share Posted September 2, 2008 I prefer robster craw. Quote Link to comment Share on other sites More sharing options...
Czarina Posted September 6, 2008 Share Posted September 6, 2008 IMO, the less you do to lobster, the better. If you're eating them hot, have the butter ready to hand. They're also quite good chilled with lemon. :swoon: Quote Link to comment Share on other sites More sharing options...
SLAYER Posted September 6, 2008 Share Posted September 6, 2008 IMO, the less you do to lobster, the better. If you're eating them hot, have the butter ready to hand. They're also quite good chilled with lemon. :swoon: +1 Quote Link to comment Share on other sites More sharing options...
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