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Grilled Lobster Tails

I first ate grilled lobster tails on the French Island of Guadalupe. There was a palm thatched hut on the beach with a card table and folding chairs on the sand. Lobsters were removed from a cooler, the tail removed, and grilled on a charcoal grill. The cooler also had cold beer. They were delicious. If you have whole Maine lobsters I suggest you boil or steam them.

4 lobster tails, 4 to 5 ounce each

4 wooden skewers

6 tablespoons butter

4 lemon wedges

Soak the skewers in water for 30 to 60 minutes. This is most easily done by placing them in a shallow pan and weighting them down until submerged with a kitchen knife or other sufficiently heavy object. Using kitchen shears, remove the entire under shell of the lobster tails by cutting down each side.. Run a skewer lengthwise through the meat of each lobster tail. This will prevent them from curling when cooked.

Prepare the grill for direct cooking over a medium fire. Melt the butter and lightly baste the meat with butter. Grill meat side down for 5 minutes.

Turn and grill for an additional 7 to 10 minutes, or until done, basting with butter at least 2 times. Lobster is done when it reaches 140F to 145F, but with top shell intact the shell will turn red before they are quite done. Serve immediately with remaining butter and lemon wedges.

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