How to cook lobster tails?

[hoggs222]

My sister bought some lobster tails for Christmas and I am wondering the best ways to cook them. I know I don't want to boil them. I usually steam king crab or bake them with a pan of water in the oven. What is your favorite way to prepare them? They are around 1.3 lbs each.

[floatplane pilot]

Grill them. Thaw tails out, put dry rub and butter on them, grill on med. for 10 min.

[ripstick]

Did that last year and agian this year. took the tails put them on the grill 5 mins per side. Grill them until meat starts to flake a little and shell begins to turn pink. Goes good with shrimp wrapped in bacon. Kick back and enjoy.

[hoggs222]

What kind of dry rub do you suggest?

[waterwolff]

I grill them also. Start with a thawed tail, take a kitchen shear and remove the under belly skin, with a sharp butcher knife split the top of the shell this helps to prevent the tail from curling while grilling. Cook them 5 minutes per side useing indirect heat. A little fresh minced garlic in melted butter for dipping.

MR

[Chef]

You can use Old Bay sparingly for the dry rub--it's made especially for Seafood.

[thirdeye]

I like them on the grill too. You can run a skewer lengthwise trough the tail which will stop it from curling while grilling. Keep the tail end over a cooler part of the fire so they cook evenly. If they are real big ones I do them without the skewer because the heat makes them curl up when cooking, this helps keep the thin meat in the tail from overcooking. If you have a thermometer, the internal temp is 140°-145° when they are done. You can see the meat start to turn opaque and this signals that it's close.

My favorite technique is called Houndog's Dwell In The Shell. Here is a copy of this method from my cooking notes:

4 Huge Lobster Tails

1 bit Peanut Oil

1-2 Ea Limes

Garlic Powder

1 Touch Lawry's Seasoning Salt

Butter

Minced Garlic

Serves 2

Preparation:

1. Get your shears and cut the clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat.

2. Rinse them well, dry them with a paper towel and place them shell side up on a cutting board. Take a heavy knife or cleaver, place it long ways (parallel) in the center of the shell and tap the back of the blade into the shell,

cracking it ever so slightly. This is so our tail will lay flat on the grill. Do not take meat out of the shell!

3. Now flip them over, belly side up. Take a bit of oil (I used peanut) and pour a small amount on your fingers, and lightly rub the meat. Don't use much at all, barely a drizzle.

4. Grab a lime or two and squeeze juice and pulp all over the meat, liberally.

5. Then shake on garlic powder and a touch of Lawry's seasoning

6. Place covered tails in fridge for an hour or so to marinade while you're getting your cooker ready.

7. Get a good hot bed of lump going and preheat your cooker to 400 - 450 degrees. As all of you know, when it comes to seafood and a good hot fire, you must move swiftly because every minute counts.

8. Place tails, meat side down on the grill and press them flat. This is why we weakened the shells earlier with the tapping cleaver.

9. Set your metal cup on the grill also with butter and minced garlic so it will melt and sauté the garlic. Close the lid.

10. Open the cooker after 5 minutes and with a leather glove, carefully turn tails over onto their shells so meat is facing up towards the sky.

11. Take your cup (grab it with a leather glove please) with the butter and garlic, and spoon sautéed mixture onto the lobster tails. The tails will form a slight cupped shape, which will hold most of the butter in place, but your fire

will rage for a minute, and that is great.

12. Close the lid down and slowly begin to close top and bottom drafts so they

can "Dwell in the Shell" for 5 more minutes. Remember - with a good hot fire, 5 minutes per side, that's it. I don't recommend holding any conversations with your company while you're fixin' this supper. Tell your family and friends that you'll socialize again after this crucial 10 minutes is over. Once everyone tastes what you've agonized and sweated over for 10 minutes, no more explanations will be necessary. Simply, Heaven!!

13. Serve with long grain wild rice, corn on the cob, asparagus, salad, just about anything.

[reinhard1]

you do great things with food. merry christmas and always good luck.

[mixxedbagg]

Giggity that looks good!

And I had tater tots for dinner....

[jeffreyd]

Looks so good, one question you wrote limes in the recipe but have picture of lemons with the tail??

[thirdeye]

Looks so good, one question you wrote limes in the recipe but have picture of lemons with the tail??

I was out of limes. Heheee