Grilled Lobster Tails
We are back at the grill and this time we are dishing up lobster tails. If you have never tried them on a grill, then you are in for a real treat. Lobster tails cook quickly, the meat is firmer than if they are boiled, and the smoke from the grill imparts a subtle smokey flavor to the meat.
When selecting lobster tails you want to have cold water lobsters if available. Cold water lobsters come from Maine and sometimes Canada while warm water or spiny lobsters generally come from Florida or the Caribbean. The cold water allows the lobsters to grow slower which makes for tastier more tender meat.
Most lobster are cooked and served with copious amounts of melted butter. We wanted to enhance the natural sweetness and the grilled smokiness by adding just a little olive oil, lemon juice and Fines Herbes - is a classic French seasoning that is blended from chervil, chives, marjoram, parsley and tarragon.
Serve this dish with fresh corn on the cob or a crisp green salad for a casual but elegant Summertime dinner.
- 4 8oz lobster tails
- 2 Tablespoons olive oil
- 1 Tablespoon Fines Herbes
- 2 lemons
- If lobster tails are frozen, thaw them overnight in the refrigerator.
- Rinse tails lightly and pat dry with paper towels.
- Preheat grill to medium indirect heat.
- Cut the tails lengthwise through the centers of the hard top shells and about half-way through the top of the meat with a kitchen shears.
- With your fingers, press shell halves of tails apart.
- Pull the meat partially out of the tail and push the cut edges back together so that the lobster meat stays on top of the shell.
- Flip the tail over and insert the skewer from the tail through center of the meat and out the other end. This will prevent the tail from curling up.
- In a small bowl, mix together the olive oil and Fines Herbes.
- Brush the olive oil mixture onto the meat.
- Grill on medium heat upside down for 5-6 minutes. The shells will start to turn bright orange.
- Cut the lemons in half and place them cut side down on the grill for 4-5 minutes until they start to char.
- Flip the tails over and baste the meat portion again with the olive oil mixture.
- Grill for another 3-5 minutes. Lobsters are done when the meat is opaque and cooked through.
- Carefully remove the skewers and serve immediately with juice from the charred lemons.