Ways To Barbecue Lobster
Cooking a lobster longer than recommended makes the meat tough. When properly cooked, lobster meat is creamy white in color and shells are bright red. Meat will also begin to separate from the shell. If whole, tails will curl when they are done.
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How to Barbecue Lobster Tails
Cut lobster tails in half lengthwise. Sprinkle with salt and pepper as well as any other desired seasonings. Place on the grill above direct heat, shell side down. Grill for 5 to 7 minutes, occasionally turning onto the sides to cook through. Baste with your favorite butter sauce if desired.
Note: Cooking shell side down will allow the juices to conveniently collect in the shell, keeping the meat moist and succulent.
1) Idea for Barbecue Lobster Tail
Always put fresh lobster on the grill and never put frozen on the grill.
Cut and remove the soft underside of the tails with scissors.
Make 2 shallow incisions into lobster meat on each tail.
Melt butter in a small pan to brush on lobster. If you like pick one of the really good butter recipes below that's perfect for basting the lobster. Brush some of the butter mixture onto lobster meat.
Place lobster tails, shell down, on barbecue grill and cook until shells turn red - about 5 minutes. Brush meat again with butter mixture, turn and grill for further 5-8 minutes on meat side until flesh turns white. Turn meat side up, brush once more with butter and sprinkle lightly with paprika. Spoon on any remaining butter mixture, garnish with lemon wedges and parsley and serve with salad.
BBQ Lobster Tails
There's nothing like the taste of food when its grilled on the grill!
Serves 6
6 uncooked frozen lobster tails, each about 8 oz
1/2 cup butter or margarine
1/4 cup lemon juice
2 tbsp finely chopped parsley
Paprika
Thaw lobster tails in refrigerator over night. Cut each side of soft shell underneath tails with kitchen scissors and remove. Make 2-3 shallow incisions into lobster meat on each tail. Run a skewer through the length of each tail to keep them flat. Melt butter in a small pan and mix with lemon juice, parsley and salt and pepper to taste. Brush some of the butter mixture onto lobster meat.
Place lobster tails, shell down, on barbecue grill and cook until shells turn red - about 5 minutes. Brush meat again with butter mixture, turn and grill for further 5-8 minutes on meat side until flesh turns white. Turn meat side up, brush once more with butter and sprinkle lightly with paprika. Cook for further 1-2 minutes, remove skewers, drizzle on any extra butter and eat up!
Oh! If you really want to eat anything else with it.....then try
MENU: BBQ Lobster Tail
baked potato
green salad
maybe some nice fresh veggies sauteed in the very same butter mixture you mixed for the lobster.
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How to Grill Whole Lobster
Place whole lobster shell side down on grill. Barbecue on medium to high. Lobster is ready to turn when shell has turned a bright red. Turn and grill an additional 3-5 minutes until done.
1) Barbecue Whole Lobster:
Place the lobsters with their claws flesh side down on a moderate-high barbecue. Cook the lobster for 5-8 minutes on each side. Alternatively cook the lobsters under a hot grill. The lobster shell should be red when they are ready and the flesh should be pink and white.
2) Way To Barbecue Lobster
Boil Lobster for five minutes.
Then cook on grill (whole), backs to the heat.
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1) How to Grill Split Lobster
Place lobster cut side down on grill. Barbecue on medium to high until shell starts to turn red. Turn, baste cut side with butter to keep from drying out, and cook for an additional 4-8 minutes.
2) How to Grill Split Lobster
In a large pot, bring about two gallons of water to a boil. Parboil two lobsters 1 1/2 to 2 ponds in a covered pot for five to seven minutes.
Remove lobsters from the cooking pot, turn them upside down on a cutting board, and slice them in half lengthwise from the tail to the top of the head. Use a sharp knife to split the claws only on the side that will be turned up on the grill.
Place each half lobster, shell side down, on a grill that has been pre-heated to medium temperature.
Baste the exposed lobster meat with your favorite basting butter recipe and sprinkle with salt and pepper. For added flavor, use a homemade flavored oil.
Grill lobsters for about 8 to 10 minutes. When the meat is white and opaque, your grilled lobsters are ready to eat.
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Lobster with Green Sauce
Serves 4
1 lobster; about 2 lb
1 cup fish stock
Salt and freshly ground pepper
1 sprig flat-leafed parsley, chopped
1 bunch basil, chopped
3 marjoram leaves
1 cup extra-virgin olive oil
1 sprig thyme, chopped
In a saucepan, combine the fish stock, salt and pepper, parsley, basil, thyme, marjoram and olive oil. Beat with an electric blender to give a rather thick green sauce.
Cook the lobster, whole, directly on a grill, or under the broiler with the heat not turned up too high, allowing 15 minutes per side.
When cooked, break the lobster in half lengthwise, remove the flesh from the shell and discard the stomach sac and intestines from the head section. Return the lobster meat to the shell and dress with the green sauce.
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Basting Lemon Wine Butter Sauce
Melted butter, with optional lemon, white wine, a dash of tobasco.
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Basting Lemon Butter Sauce
1/2 cup butter or margarine
1/4 cup lemon juice
2 tbsp finely chopped parsley
1/4 teaspoon Paprika
salt and pepper to taste
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Ohhh Yeah!
Gone-ta-pott's Basting BBQ Butter Sauce
This is a real favorite of ours!
1/2 cup butter
1/4 cup lemon juice
1/4 cup of BBQ sauce
3 tablespoons olive oil
1 teaspoon garlic powder
Melt butter and add lemon juice and BBQ sauce.
Salt and pepper to taste
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Basting Basil Butter
6 Tbs butter, melted
2 cloves of garlic - minced
1 Tbs. dried basil
In the same sauce pan, combine the butter, garlic and basil and simmer 2-3 minutes.
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Gone-ta-pott's Dark Basting Butter
1/2 cup of butter melted
juice of 2 lemons
2 tablespoons of worcestershire sauce
1 tablespoon soy sauce
6 drops of tobasco
salt and ground pepper.
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Ginger Basting Butter Sauce
1 Cup (2 sticks) butter
1/4 cup dry sherry
1/4 cup light soy sauce
2 garlic cloves minced or pressed
2 tbs grated fresh ginger
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Gone-ta-pott's Lime Pepper Dipping Sauce
Lime Pepper dipping sauce is so easy to make.
Just add 1 tablespoon of lime pepper to:
1/4 cup of mayonnaise
1/4 cup of sour cream
1/4 cup plain yogurt
1/4 cup of chicken stock
salt & pepper to taste
Here's a tip for you: Try this as a basting sauce on the grill too!
We do it all the time. You can adjust how thick or thin you want it by how much chicken stock you use. We like it best on chicken and fish.
Note: Lemon Pepper is just as good as Lime Pepper.
Variations
- If we are using this sauce for "grilled pork" we like to add 4 tablespoons of catchup to the mix.
- If we are using this sauce for "grilled beef" we like to add 4 tablespoons of our favorite BBQ sauce to the mix.
You must cover and refrigerate.
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Mango Salsa is Popular served with Lobster and is very tropical
Mango Salsa:
2 cups diced mango
1/4 cup diced roasted red pepper
1/4 cup cooked black beans
2 bunches cilantro, leaves chopped
1 cup rice wine vinegar
2 tablespoons honey
1/2 cup vegetable oil
Salt and freshly ground black pepper
In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters.
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We Love To Grill!
The hubby and I love to grill. We do it at least once a week and that's usually on our off day. We really look forward to it because we both love that charred flavor of food and we are both crazy about barbecue sauce too.
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Tips
- You can run a skewers through lobster tails to keep them flat. Make sure you soak the skewers in water for 15 minutes before using if your using wooden skewers.
- Yes you can marinate a lobster.
Are you still looking for recipes? Check out these:
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See Also:
Resources:
