Grilled Lobster Tails

Lobster is just so decadent and delicious and there are so many dishes you can prepare with it

Lobster Rolls, Seafood Fra Diavolo, just to name a few

We are going to keep this one fairly simple and just grill up the tails

Now one thing goes really well with lobsters and that is butter

But I’m not talking just melted regular butter, I’m talking clarified butter

Clarifying butter basically separates the milk fats out as well as cooks off any water leaving you with butter that acts more like an oil

The clarified butter will have a higher heat point so it won’t burn as easily as regular butter would which is perfect for the grill (but you still get that awesome butter flavor)

So let’s start there

We have 2 sticks of unsalted butter

Cut these into chunks and get them melting over very low heat

You want the butter to come to a low boil without burning

You will start to see white on the top which is the milk fats separating

You will also hear a lot of noise as the water is boiled off

Let this continue to cook (keeping a close eye on it) until the noise subsides

This means there is no more water content

The milk fats should have settled to the bottom of the pot

Once the noise has completely stopped and the boiling has settled down to a simmer remove from heat and let it set a bit

Now it is time to strain the butter through a coffee filter or cheesecloth and set aside

Now let’s start talking about some lobster!

We have four 1 pound lobsters

These were live lobsters that our fishmonger put down

If you don’t want to deal with live lobsters you can use frozen, just have them completely thawed prior to starting this dish

Lets work with 1 lobster at a time to show what we are doing

Hold the body with one hand and twist and pull the tail with other to separate it

Do the same with the main claws

Save the claws for another dish like the lobster rolls as we mentioned above

The body can be used to make a Seafood Stock which is awesome in many dishes

Repeat with the rest of the lobsters until you’re left with four 4.5 ounce tails

Now it’s time for some tail maintenance

Flip the tail so you can get to the under side

Using a kitchen shear, cut along the sides of the tail to remove the softer under shell

Grab a hold of the under shell and peel it back towards the tail and remove

Flip the tail back over

Let’s work on the other side

Using the kitchen shears, cut through the back shell up to the tail

Using a sharp knife, cut gently 3/4 ‘s of the way through the lobster meat (not all the way through)

I also like to bend the shell backward 2 joints up from the tail until I hear a crack

Open the lobster with the tail meat facing you like a book

This will help keep the tail flat when you grill it

Repeat with the remaining tails

Drizzle and rub them with a little olive oil

Sprinkle each tail with a pinch of kosher salt and ground black pepper

Next we will need 1/4 cup of clarified butter, 2 garlic cloves grated, 1/2 teaspoon of crushed red pepper flakes and 1 tablespoon of fresh parsley

Mix all the ingredients into the butter

Preheat your grill to 350 F indirect heat

I have a three burner grill so indirect heat for me means MOM

What the heck is he talking about?

Medium Off Medium or MOM

Indirect cooking means your food isn’t directly over a flame

It will still get a great grill flavor but you will avoid flare ups

Lay the tails down on an angle

Cook for 4 minutes then turn (not flip)

Cook another 4 minutes then flip

Start basting the lobster with the butter

Turn the lobster and cook another 4-6 minutes or until the flesh is white and a knife slides in and out of the meat easily

Serve them with your favorite side or salad!

Enjoy!!!

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

ZELITE INFINITY Chef Knife 10 Inch

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