Grilled lobster tails are a delicious treat for any occasion. Whether you are planning a romantic evening menu or a special family dinner, creating a fresh seafood treat with lobster meat is the perfect choice. When you buy lobster tails for grilling, you'll want to buy one six to eight ounce tail per person you will be serving.
Look for cold-water lobster tails. These come from Maine, Australia, New Zealand or South Africa. They are more expensive than their warm-water cousins, but the meat is whiter and sweeter. Warm-water lobster tails are less reliable in quality, but if you are considering a warm-water lobster tail, check to make sure there are no black spots on the meat and that the meat is not gray in color. Not sure if the lobster tails are cold or warm water lobster tails? Ask the fishmonger or fish provider.
Because lobster tails are sold frozen, you can buy them online and have them shipped to your home. If your local grocer only carries warm-water lobster tails, consider this option.
Thaw your lobster tails in the refrigerator the day before grilling. Be sure to keep them very cold. Do not thaw by setting them out on the counter or running them under warm water. You will risk the rapid multiplication of bacteria. Thaw them in a freezer bag in the refrigerator inside a bowl or baking pan so you do not risk any leakage problems in the fridge. This will most likely take about 12 hours.
Using a pair of kitchen shears, cut through the soft shell on the underside of the lobster tails and remove this section of the shell. Run the lobster tails through with a skewer. If you neglect to do this, the tails will curl up while cooking on the grill, making it tough to get at the meat.
Melt a stick of butter and quarter a few fresh lemons. Squeeze the juice from one lemon into the melted butter. Reserve the other lemon quarters for garnish. Chop up some fresh parsley for garnish.
Heat up your grill to medium heat. Place the lobster tails on the grill, shell side down and brush on a layer of melted butter and lemon juice. When shells start to turn red, brush another layer of butter and lemon juice onto the meat and turn the tails, grilling for one minute longer. Serve when lobster meat is opaque and feels firm. Do not overcook.
Serve the lobster tails with lemon wedges and more melted butter, with the chopped parsley sprinkled over the melted butter.
Lobster bisque is an impressive appetizer. You can use most of the meat from the lobsters for the main dish and use the shells and heads to make the soup. Many people shy away from making bisque, thinking it is a difficult soup to make. No need to fret. There are many easy lobster bisque recipes to choose from.
When baking lobster tails, you'll want to consider the baked lobster tail recipe that best fits your needs. Your options range from a simple baked lobster to a baked stuffed lobster tail. Depending on how many mouths you will be feeding, you'll want to buy one six to eight ounce lobster tail per person you will be serving.
Making lobster salad is quite simple. The best lobster salad is made from fresh steamed lobster. It is tremendously better than the precooked stuff you can get at the grocery store and is not all that hard to do with the right lobster salad recipe. If you don't want to deal with buying, transporting, storing and steaming a live lobster, consider buying frozen lobster tails. Steamed, grilled or baked lobster tails are all excellent sources of fresh lobster meat for your salad.