For those of you wondering, I would suggest a very high heat, cook the lobster 138 to 140 degrees in the center. Also I like to pull the lobster up out of the shell and baste it quite frequent with a butter garlic lemon juice.
After graduating from High school in 65, my first summer job was working in a dinner house. We cooked lobster tail by the following method. I first split the tail as you demonstrated. Then I pulled the tail loose from the shell leaving a small portion attached at the upper end. I then placed the tail in a kettle of boiling water with bay leaves and some other spices. (I forget what they were.) When the tails puffed up like pop corn, they were removed, drained, spread with melted butter then placed meat side down on the grill. When done they were sprinkled with paprika. Then served with steak.
marinate lobster tail with herb oil than put on grill and season it with salt and pepper than when it's cooked put it on a container with melted butter. cook medium heat
Thank you for this video. I appreciate the simple approach without all of the 'fluffy' details others provide about puffing up the meat or adding flavors. It's nice to know that at the end of the day this is just a piece of meat like anything else I'm cooking and when it becomes opaque it's done. Besides, I seldom like seasoning.
I cooked two tails (about 8 oz apiece) on a gas grill over indirect heat at 400 degrees Fahrenheit for 14 minutes and an internal temperature of 145 degrees; otherwise, I followed the directions in the video, and they came out perfect.
I KNOW RIGHT!!!??? out of all these,I haven't found one that says how hot it should be. I've got a gas grill, just a lil one but I need to know how hot it should be. :/
I JUST DID!!!! Today!! I wish I could post a pic cause it was gorgeous and ooh sooo yummy!!!!!!! :D It was only a little tail, but it sure did taste excellent! I used a medium-high flame and had mine in for about 12 mins. I also had foil under the whole thing so I'm sure that had something to do with it not cooking fast, but that's OK. It had allot of flavor and it was tender. Good luck if you do some!! I seriously think I'll never boil mine again!!! Lol!!! Ooh, I also did crab legs on there, I probably shoulda put that in foil too, but only the very end, small piece ended up dry..otherwise the natural flavor came out and it was super good!!!! No seasoning on it either!! I ate it right out of the shell, not even butter. It was great!! I sure spoiled myself!!! Lmao!!
Medium heat? High heat? Temperature? "Once they're no longer transparent"?? How do I know how long if I waited 15 minutes and then if they're still transparent, I would have done what you said not to do (do not open the grill)?
Alexia Hynes Actually, he raises the perfect point. There's a thermometer built into the lid of the grill she's using, for a good reason. I too wish she'd specified a temperature.
Thank you; you are such of great cook, your expertise and talent will always reflect on you and your future cooking activities, Thanks Respectfully; Andy War Veteran Disable Texas
I can smell burnt hair from here. You can clearly see the tails where burnt underneath. To properly do this recipe you should blanche the tails in boiling water with some kosher salt for 6-7 minutes, pull them out of the water and ice bathe them, cut the shells in a “T”, pull the meat out of the shell and allow it to sit on top of the cut then baste with melted butter, garlic, pepper or paprika, lemon juice and parsley, transfer to the grill for 6 - 7 minutes. Blanching saves the lobster tails from burning and slicing up the butter will bring out more flavor in the dish. She looks like she boils her pork chops too.
I wanted to know what the grill temp should be . She says grill 'em for 15 min and keep the lid closed but doesn't say what temp or at least low, med, or high to cook them at. Lame.
That is such a dumb comment. You vary your cooking temp on a grill depending on what you are cooking only a moron would set it to high and just chuck whatever it is on the grill. That's a sure way to destroy your meal.
I think the video is straight to the point however it would have been nice to get some temperature info. Might explain why you have such a low number of subscribers.
The Thermometer on the grill lid was pointing to around 10 to 11 o:clock position when she opened it. I'd guess based on most thermometers layout the grill wasn't all that hot maybe area of 325 degrees.
