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Following this recipe, http://www.youtube.com/watch?v=msDAgokhPJA - Grilling lobster tails is quick and easy thanks to this easy method from Chef Jason Hill.
I used 16 oz tails and this recipe. Came out perfect thank you. You just have to leave them on the grill a minute or 2 longer. Delicious!
- 2 Lobster Tails (6oz, 8oz, etc) I used 2 16oz tails so that is what the timing below is intended for this sized lobster.
- 2 Cloves Garlic
- 1 Shallot
- Olive Oil (or any oil that you like. The original recipe used Chive Oil that can bee found on his link above)
- 1 Stick Butter
- Make sure that the tails are defrosted. I like to put them in the sink and slowly run cold water over them until they are defrosted.
- Prepare the garlic/shallot mixture but finely dicing up 2 cloves of garlic and one half shallot (shallots are small purplish onions http://en.wikipedia.org/wiki/Shallot )
- Place shallot and garlic in a little dish together and mix
- I also diced up a small handful of fresh parsley
- Lay the tails on their back as indicated in the video http://www.youtube.com/watch?v=msDAgokhPJA
- Place your chef knife or Large Knife at the very tip of the tail and slice down the center. You will hear a crack. Use both hands for safety. Try to cut through the top (stomach) shell and the back (exterior shell) if possible.
Slicing Lobster Tail
- Gently pull the meat away from the inside of the shell but do not detach from the tail.
- Lightly rinse the tails in cold water. (I always do this just to make sure I am starting with a clean product) Pat them dry.
- Lightly brush some olive oil onto the tails (or drizzle)
- Put in the refrigerator for about 30 minutes to marinate.
- Place the tails faced down on the grill.
- For 16oz tails, I had to leave them on for 2 minutes per side. They are bigger than the ones in the video above so the extra time is needed.
- Once the tails have a little pinkness to them, pull them off the grill.
- On medium heat add the following to the pan and bring to a boil: 1/4 stick butter, 2 tablespoons of garlic/shallot mixture and 1/4 cup of water.
- Turn pan slightly on its side so that the liquids of in the pan are still over the fire and cooking. Add your 2 lobster tails to the TOP of the pan on their backs with the meat facing upward.
- Take a tablespoon and drizzle the boiling liquid mixer over one of the tails. This will actually cook the tails to completion. You may need to add more butter garlic/shallot mixture and water throughout this process in order to coat and cook both tails.
- You can see when they are done when they are white and when you touch them, they will bounce back a little.
- Once they are finished cooking, place them onto your disk and drizzle a little more butter garlic/shallot mixture and sprinkle some parsley.
- You are now done!
My wife likes the lobster a little more well done, so…for her, at the last stage, I pull the tails out of the shells, I cut them into large chunks and add them pack to the pan with the garlic/shallot mixture until they are a little firmer.
I then place her lobster onto a place and broil in the over for 30 seconds to give it a little sear!
Bon Apetite !