How to Cook a Long Lobster Tails

Cooking Lobster Tails

The lobster is decadent, expensive, and whenever I order, which is rare, I’m disappointed. How can I guarantee a great lobster dinner? Easy. I do it myself.

My wife, Zoe, has this “thing” about me killing dinner at home. Moreover, the backyard is off limits too. With these caveats in play, I always opt for the lobster tail. Less mess, no problem, and I can guarantee especially to come home and find the key still works in the back door.

There are several different ways to prepare a lobster tail grilled: the soft tissue under the skin “tail” can be removed or tail can be cut completely in half.

There is also a third way, which is a variation of the two.

Cut the peel with a pair of kitchen scissors, but go beyond the tail. With a knife, divide the meat along the same route as the line of peel cut, being careful not to cut all the way through it.

Open it as a book. The remaining soft membrane sections remain intact, while exposure of the meat.

Grilled lobster to direct medium heat. Rub the meat with olive oil and season with salt and pepper.

Grill the meat down for about 5-7 minutes, then flip. Another 4-5 minutes after the tail cap. I’m using 6-8 ounces tails here.

Finish cooking the meat side, yet direct fire.

At this point, it’s a great idea to baste it with herb butter mixture.

Its done when its internal temperature, checked by an instant-read thermometer reaches 135 F.

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There you have it, a great show of seafood.