Grilling Lobster tails

[Smell the Glove]

That seems like a really long time. Was it tough?

[bowmech]

That looks just so good!

[timbobowhunter]

Oh Man That Looks Good!
I Love Me Some Lobster !!!

[Deerfeeder]

Have to try it that way next time

[donfish84]

Looks tasty.

[ItsLeo]

That seems like a really long time. Was it tough?

No not at all. It's hard to see in the picture that the tails are actually quite high above the coals. The rack is about 8 inches above the coals. This helps prevent scorching the shells. The internal temp of the grill was between 200 and 210F. I was warned to cook them low and slow.

I prefer to cook steaks closer to the coals, little hotter and a lot faster. I don't think I would recommend throwing a steak on the grill right next to the tails. You really don't want fat drippings from a steak to flame up and scorch the shells. That burnt shell could affect the taste of the meat inside. I learned that grilling shrimp and figured the same applies here. If I was doing steaks too, I would added some coals, lowered the rack and cooked them after the tails were done.

[Smell the Glove]

Gotcha

[AtTheWall]

LOOKS GREAT LEO....Yup! I've grilled about everything with a shell....from Mother Ocean......you can possible grill!

Oysters, clams, crabs, lobsters (Maine & Spiny), scallops & Shrimp.

20 years in the Coast Guard....working all Coasts...including Alaska, building a fire.....in the middle of no where on beaches, rivers and streams, cooking everything we gathered for a meal...it's all we knew!

My ex-Brother In Law worked on a North Atlantic Lobster boat. F/V Gannet homeported out of Chincoteague VA. 2 weeks out with a week in....during lobster season......I had 50-100lbs of claws and tails every month. So much lobster......some got tired of it.....me = NOT! Folks there learned a lot from me....grilled Mako shark steaks, grilled swordfish, grilled oysters\clams, grilled scallops (still in their shells) flounder as well as lobster and the occassional North Carolina shrimp - traded for the coveted Chincoteague Salt Oyster. I lived on the Island for 3 years...LIFE WAS GRAND - FOOD from Mother Ocean with 4 brother in laws who were professional fisherman.

Alaskan King Crab legs....grilled on an Alder fueled fire....with salmon steaks.....baked potatoes chased with Alaskan Amber ale....TO DIE FOR!

Blue crabs....grilled red on an open fire.....with shrimp.......it's what we do along the South Texas coastline when the fixins are available!

Who needs a kitchen?!?!?!

[iamntxhunter]

That is a long time per side. Is that much time necessary.

[Chuy]

those look amazing. How exactly did you prepare these?

[ItsLeo]

those look amazing. How exactly did you prepare these?

Split the top of the tail with a pair of cooking scissors. Season the split with garlic salt, season salt and fresh chopped basil. Stuff as much butter into the split as you can.

Eight inches above gray coals. Grill temp was 200-210F. 20 minutes per side. Split side up first! This gives the butter and seasoning a chance to work down into the meat.

Melted butter mixed with garlic salt to dip it in.

[Devil1]

Thanks, I am going to try it out....