If you are you looking for the perfect pairing for your rib eye or tenderloin then you have come to the right place. In this guide we will be learning how to make a a buttery garlicky lobster tail! If you have guests coming over you will love their reaction when you put down a pretty steak and some beautifully prepared vegetable, But, just wait for the reaction you get when you pair that with a lobster tail.
I always thought lobster tails were pretty difficult before I started cooking them. However, that couldn’t be further from the truth. They are actually very easy and today we are learning how to do them on the grill!
Let’s Get Started!
The first thing you will need to do is get the garlic butter base started. We will begin by grabbing a half oil pan. Then add about a stick and a half of butter to it. Then squeeze two lemons in there and mince up two garlic cloves. Be sure to get a fine mince on the garlic. When this is mixed add about half a handful of parsley. If you want to give it a kick then you can also add some cayenne pepper. When i make it i use unsalted butter so if you are the same then you should also add some salt and pepper. You want to get this completely melted down so keep the pan on your grill.
Regarding the lobsters. They can get extremely big but i like to use ones that are between four and five ounces. At this size they can cook up kind of quick. There are two different ways you can cook them. You can cut them in half and cook them in the shell. Personally, I think that’s a good way to cook them. Especially if you’re gonna take the meat out and use the meat in something else like lobster ravioli. Today we are cooking them to present them really nicely on a platter next to a steak.
Put a cut right down the middle. Take your scissors and cut it all the way down to the fins. You want the meat to hang over the front as it makes for a pretty presentation. You can break the top head section off the lobster and then get your thumb’s inside. do this gently as you do not want bits of shell going into the meat. Once your thumb is at the bottom push up and the meat will release entirely from the shell. With the meat released you can put it on top of your lobster shell for that beautiful presentation.
Cooking the Grill Lobster Tail
Whilst you have been doing this the garlic base should have been coming along really nicely. You will notice strong notes of acid from the lemon and the garlic should have you drooling. There is not many limits to what you can add to the sauce. It’s all about your taste so if you want hot sauce in there go ahead and add some.
Squeeze some fresh lemon on top of the lobster tails and apply some rub to them. This is gong to give a really beautiful color and taste to the lobster tails. By keeping the lobster shell underneath it will allow us to cook them directly over the fire. You want the fire to be up at about 350 to 400 degrees. When cooking lobster you need to be thinking about one and a half to two minutes per ounce.
As you can see cooking lobster is very easy. However, like other seafood it’s tightly bound muscle structure and lack of fat makes it less forgiving. Lobster can go wrong very quickly. Due to this you really need to make sure that you cook it to no more than 140 degrees. Keep using your temperature probe to ensure you know when its done.
Apply the Butter Sauce
Ideally you will want to wait about three minutes before you start applying the base sauce. You will also notice that the lobster tails have gone from a really dark color to a fantastic orange. Your guests are going to be wowed for sure by these! When you add the base it is best to let it drip slightly from the pan. The reason for the drip instead of a brush is that you do not want to disturb the rub that is sitting nicely on the lobster tails.
Keep adding a little bit of the base every ninety seconds until they are done. By the time these lobster tails are up to temperature they are going to look exceptional. Lobster is famous from having a very unpleasant texture if they are overdone so keep checking that temperature probe.
When you hit temperature its time to get them off the fire. If you still have your lemons still them on the grill until they get grill marks on them. The color from the lobster and the lemons will add another wow factor when served. Add one last coat of the garlic butter and give a little squeeze of the lemons.
Why no check out our fantastic guide to preparing a perfect steak every time!