GRILLED LOBSTER TAILS
I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. -Katie Rush, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.
Nutrition Facts : Calories 446 calories, Fat 29g fat (4g saturated fat), Cholesterol 215mg cholesterol, Sodium 869mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein.
BARBECUED LOBSTER TAILS
Make and share this Barbecued Lobster Tails recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Split the tails lengthwise with a large knife.
- Thoroughly mix all the other ingredients.
- Brush meat side of tail with marinade.
- Place the tails meat side down over medium coals and grill for 5-6 minutes.
- Turn over lobster and cook for another 5-6 minutes, brushing often with the remaining marinade.
- Do not overcook- lobster is done when it is opaque and firm to the touch.
- Serve with drawn butter and hunks of fresh lemon.
- Drool.
BARBECUE RECIPES GRILLED LOBSTER TAILS
Make and share this Barbecue Recipes Grilled Lobster Tails recipe from Food.com.
Provided by JackieOhNo
Categories Lobster
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Remove membrane from under side of tails.
- Insert skewer lengthwise to prevent curling.
- Start with shell side down on grill. Brush meat with melted butter.
- Turn and grill other side.
- Cooking time will vary from 5-10 minutes per side, depending on size of tails.
- Serve with melted butter laced with lemon juice.
GRILLED LOBSTER TAILS WITH HERB BUTTER
Slather the Neelys' recipe for Grilled Lobster Tails with Herb Butter, a homemade blend of chopped chives, tarragon and garlic from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your grill to direct medium-high heat.
- In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
- Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
- Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
- Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.
BARBECUED GRILLED LOBSTER AND PRAWNS
Provided by Food Network
Categories main-dish
Time 1h38m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the Lime Chile Coriander Butter: Mix together the coriander, garlic, lime zest and juice, chile and butter until combined. Scrape into a small ramekin and refrigerate until ready to serve.
- For the lobster: Preheat grill over medium-high heat and lightly oil the grates.
- To kill the lobsters humanely, set each of them side by side on a board in front of you, claws facing towards the right. On top of the lobster shell, you'll see a cross shape just below the head. Stick the point of a sharp, heavy knife at the cross and push it through to the board. The lobster will be killed instantly. Afterwards, take the knife and slice down the middle of the lobster, lengthwise. Repeat with the second lobster.
- Look at the insides of the lobsters. Remove and discard what you see in the sac behind the eyes, then you will see the little pale-colored claws. Pull those from the shells, and discard them as well. Remove, and reserve the green stuff, which, despite appearances, is a delicacy called the tomalley, the lobster liver. Cook's Note: You'll need to saute the tomalley gently if you want to eat it, as it will simply burn on the barbecue or griddle. Treat similarly any coral sac you may find, as this is the lobster roe.
- Remove the claws as they cook since they coagulate at different rates compared to the rest of the lobster. Crack them open by hitting them with a sharp knife to help the heat penetrate the flesh. Place the lobster claws on the searing-hot grill, and cook for 6 minutes, then turn and add the lobster halves, cut-side down, to the grill. Cook the halves for 3 minutes, then turn them, and cook for another 2 minutes. The claws take another 6 minutes on their second side, so the pieces should be ready at the same time.
- If you are using a griddle, get your griddle pan as hot as possible, and paint the lobsters with oil before setting them in the pan. The cooking times will be the same. The lobster will turn from bluish-black to bright orange when cooked. Serve the finished product with lemon or lime wedges.
- For the prawns:
- Mix together the oil, vinegar, garlic, parsley, and adjust the seasonings with salt, and black pepper. Pull the heads from the prawns and remove the little legs.
- Cook's note: You can either discard these trimmings or use them to make fish stock.
- With a sharp knife, make a shallow cut down the back of each prawn and, with your finger or a cocktail stick, discard the black vein. Add the tails to the oil and vinegar mixture, cover, and leave them to marinate in the refrigerator for about 1 hour. Meanwhile, if you intend to cook the prawns on wooden skewers, soak the skewers in cold water while the prawns marinate to prevent the skewers from burning on the grill.
- Preheat the broiler or preheat a griddle on medium-high heat.
- Remove the prawns from their marinade, and cook them either on the soaked wooden skewers on a very hot grill or under a hot broiler. Alternatively, grill them in a searing griddle pan. In either case, the prawns should cook for 3 minutes per side, and baste them with the marinade throughout the process. Serve the prawns or shrimp with lemon or lime wedges.
GRILLED LOBSTER TAIL WITH JERK SAUCE AND COCONUT RICE
Steps:
- For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.
- For the jerk sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, ginger, Scotch bonnet and scallions and cook until aromatic, about 2 minutes. Add the allspice, cinnamon, nutmeg, bay leaf and some salt and toast it all for about 15 seconds. Stir in the chicken stock, brown sugar, soy sauce, thyme and lime zest. Bring to a simmer and cook for 5 to 7 minutes. Finish with the lime juice and half of the cilantro. Pour half of the jerk sauce into a small bowl for serving and set aside. Reserve the remaining sauce for brushing during grilling.
- For the lobster: Preheat a grill or grill pan to medium-high heat. Spoon the reserved jerk sauce over the flesh side of the lobster tails and place them on the grill flesh-side down. Grill until nicely charred, 5 minutes. Flip, then spoon more jerk sauce over the lobster meat, and grill 5 minutes more or until cooked through and the meat is starting to pull away from the shell.
- This is a great family-style plate. Line a platter with the coconut rice and arrange the grilled lobster tails on top. Smear each tail with some of the butter and pour over the remaining jerk sauce. Garnish with the remaining cilantro and scallion greens.
GRILLED LOBSTER TAILS WITH LEMON-RED FRESNO BUTTER
Steps:
- For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool.
- Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week.
- For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
- Heat a charcoal grill to medium-high heat.
- Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.
- Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.
GRILLED LOBSTER SMOTHERED IN BASIL BUTTER
Steps:
- Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
- Remove the lobsters and slather with the basil butter.
GRILLED LOBSTER TAIL WITH SHRIMP
I have a hard time grilling the whole lobster tail, so I came up with this. It's so tender and tastes great.
Provided by Karonjoanne
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- mix last 12 ingredients to make marinade,mix or shake well.
- pour over seafood and pineapple chunks put in fridge for at least 4 hours.
- can be made into kabobs or grilled in a grill pan.depending on your grill and how high you have it, cook time can vary greatly,I cook on low for approx 15 min flipping and painting with leftover marinade.then turn to high right before done.
Nutrition Facts : Calories 192.8, Fat 8.1, SaturatedFat 1.4, Cholesterol 47.4, Sodium 570.7, Carbohydrate 17, Fiber 1.5, Sugar 10, Protein 9.1
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
- Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
- Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.
Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium
GRILLED ROCK LOBSTER TAILS
Steps:
- Preheat grill for high heat.
- Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
- Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
Nutrition Facts : Calories 742.2 calories, Carbohydrate 4.3 g, Cholesterol 169.3 mg, Fat 60.9 g, Fiber 0.5 g, Protein 44.3 g, SaturatedFat 11.1 g, Sodium 2036 mg, Sugar 0.3 g
GRILLED LOBSTER
Make and share this Grilled Lobster recipe from Food.com.
Provided by Millereg
Categories Lobster
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot boil about 2 gallons of water.
- Add one live lobster and cover.
- Cook for 3 minutes.
- Remove lobster with tongs and return water to boiling.
- Add 2nd lobster.
- Cook three minutes and remove with tongs.
- Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
- Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
- Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
- Serve with melted butter in dunking bowls and lemon wedges.
Nutrition Facts : Calories 394.9, Fat 31.9, SaturatedFat 19.7, Cholesterol 271.8, Sodium 639.2, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 25.4
GRILLED LOBSTER TAILS
Hook your guests with these delicious Grilled Lobster Tails. Made with fresh dill, lemon juice and garlic, Grilled Lobster Tails are the catch of the day.
Provided by My Food and Family
Categories Shellfish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to medium heat.
- Mix all ingredients except lobster tails until blended. Reserve for later use. Use kitchen shears to make lengthwise cut through shell down back of each lobster tail, stopping at beginning of tail fin.
- Following same cutting lines as the shells, use sharp knife to cut through lobster meat, being careful to not cut through to opposite side of each tail.
- Pull each lobster tail apart gently to open like a book.
- Place, meat sides down, on grill grate. Grill 5 min.
- Turn lobster tails; brush meat with reserved mayo mixture. Grill 6 to 8 min. or until done (135°F).
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 440 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 18 g
GRILLED LOBSTER TAILS
Quick and easy meal. Serve with your favorite grilled veggies, like asparagus.
Provided by STEPHW
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut down the tops of each lobster tail to prevent them from curling up as they cook.
- Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.
- Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 3.5 g, Cholesterol 174.3 mg, Fat 27.6 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 17 g, Sodium 1155.9 mg, Sugar 0.2 g
GRILLED LOBSTER TAILS
I found this recipe on AllRecipes. This one did not need to be changed at all. Sheer perfection and the only way we eat lobster in our house anymore. I highly recommend still dipping the lovely lobster meat in melted butter, but it's not necessary. The flavor here is wonderful.
Provided by RedVinoGirl
Categories Lobster
Time 27m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
- Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
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