Barbecued Lobster Tails Recipes

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.

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.

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.

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

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.

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.

Steps:

• Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
• Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
• Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.

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).

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.

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.

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.

Steps:

• Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
• Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.