Lobster lovers on both coasts of the USA can enjoy grilled Maine lobster with just 24 hours’ notice thanks to online lobster shipping companies. Grilling lobster takes about the same prep time as the conventional boiling and steaming methods. There’s a better way to cook whole lobster. It’s on the grill!.
If you cook lobster on the grill the whole time, the flavor stays concentrated because no water gets inside the shell. The main difference is that the grill will add the smoky flavors of the coals to any sauces or marinades. That’s right, you can cook everything on the grill, from the meat to the sides and vegetables, while you relax outside with a drink or two.
Lobster tails are a delicacy that can be prepared in various ways, but two of the most popular cooking methods are boiling and grilling. A common question that comes up is whether you need to boil the lobster tails before putting them on the grill. The quick answer is no, you do not have to parboil lobster tails before grilling them. You can cook them straight on the grill from raw with great results. However, there are some benefits to briefly blanching or steaming the tails before finishing them on the grill. In this article, we’ll look at the pros and cons of boiling lobster tails before grilling so you can decide which method is best for you.
Why Some People Boil Before Grilling
There are a couple reasons why some cooks choose to briefly boil or steam lobster tails before tossing them on the grill:
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It partially cooks the lobster, reducing grilling time. Very large lobster tails can take 10-15 minutes to fully cook on the grill. Parboiling for 2-3 minutes before grilling shortens the time it takes to finish cooking them. This can help prevent overcooking or burning on the grill.
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It can make removing the meat easier after grilling The high heat of the grill can cause the lobster meat to stick firmly to the shell Parboiling gently warms it and makes it easier to extract,
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It kills any bacteria on the surface of the raw lobster. Parboiling acts as a quick pasteurization before grilling.
So parboiling isn’t mandatory, but it can make the grilling process easier for very large tails. For most average sized tails, it’s not necessary.
Grilling Lobster Tails Without Boiling
While parboiling has some benefits, it’s definitely not required before grilling lobster tails. Going straight to the grill with raw tails works beautifully:
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You get pure, untampered with flavor. The lobster meat cooks completely on the grill, absorbing all that great smoky flavor. Parboiling can dilute the taste.
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It’s faster with fewer steps and pots to clean up afterwards. You can go directly from fridge to grill.
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The texture stays firmer, with no moisture loss from boiling
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You have more control over doneness. Parboiling makes it easier to overcook.
Grilling raw lobster tails requires a little more attention, but it’s easy once you know how:
Prep The Tails
Prepare the lobster tails for the grill by splitting lengthwise. Using kitchen shears or a sharp knife, cut through the top of shell from the wider end down to the fin end. Leave the fin and bottom shell intact. Spread the shell slightly to expose the meat.
Grill On High Heat
Preheat your grill to high, around 450-500°F. Place the lobster tails meat-side down on the hot grill. The high heat will sear the meat, locking in moisture and flavor.
Baste with Butter
After 2 minutes, flip the tails and baste with melted butter. Basting helps keep the meat from drying out. Close the grill lid to allow the lobster tails to cook through.
Grill For 5-7 Minutes
Cook times will vary based on size, but plan on grilling for around 5-7 minutes for 5-8 oz tails. The meat should be opaque throughout when done. Baste again halfway through cooking if desired.
Check For Doneness
I like to insert an instant read thermometer into the thickest part of the meat. It should register 140°F when done.
Rest and Serve
Let the lobster tails rest for 2-3 minutes before removing the meat from the shell. Serve with extra melted butter for dipping!
So as you can see, grilling untampered raw lobster tails is easy and delicious. With a little attention, you don’t need to boil them first. The grill will take care of the cooking while adding smoky flavor.
However, if you are dealing with extra jumbo lobster tails, a very quick 2-3 minute parboil can make grilling go faster and easier. It all comes down to personal preference! I suggest trying it both ways to see which you like best.
How Long Should You Boil Lobster Tails?
If you do opt to parboil before grilling, keep it brief! You don’t need to fully cook the lobster tails, just partially poach them.
For Large Tails:
- 16-20 oz: Boil for 2-3 minutes
- 20-24 oz: Boil for 3 minutes
For Smaller Tails:
- 6-10 oz: Boil for just 1 -1 1/2 minutes
After boiling, plunge into an ice bath to stop the cooking. Then pat dry before grilling. This short boil will make finishing on the grill faster.
Grilling Parboiled Lobster Tails
If you steamed or boiled briefly beforehand, the grilling process will go quicker. You essentially just need to finish cooking through and add flavor.
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Preheat grill to medium-high heat, around 400°F
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Grill parboiled tails meat-side down for 2-3 minutes
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Flip and grill 2 minutes more
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Baste with butter and grill for 1-2 minutes, until opaque
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Total grill time will be 5-8 minutes typically
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Check internal temperature and ensure it reaches 140°F
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Basting with butter or olive oil while grilling will keep the tails moist and tender
Frequently Asked Questions
What is the best way to grill lobster tails?
The best way is to grill them over high heat, around 450-500°F. Split the shells before grilling. Grill meat-side down first to sear. Baste with butter. Grill for 5-7 minutes until opaque throughout.
Do you have to boil lobster tails before baking?
No, you can bake raw lobster tails with great results. Boiling before baking is optional. Bake at 375°F for 10-15 minutes depending on size.
How long should I boil already cooked lobster tails?
If reheating already cooked lobster tails, boil for just 1-2 minutes until heated through. Overboiling will make the texture rubbery.
Can you grill frozen lobster tails?
It’s best to thaw frozen lobster tails before grilling. Grilling straight from frozen will result in overcooking outside before inside thaws. Defrost first in the refrigerator overnight.
Should you split lobster tails before grilling?
Yes, splitting the lobster tails before grilling allows heat to penetrate fully and cooks more evenly. Use kitchen shears or a sharp knife to slice through top shell.
Preparing Live Lobster for the BBQ
You don’t have to prepare whole lobsters before grilling them, but we recommend splitting them so that the smokey flavor of the grill can shine through. Cooks Illustrated tests showed that a split lobster was the best way to get the real grill flavor and make the sweet lobster meat taste its best.
Now with no danger of getting pinched, remove the bands from the claws. To split the lobster lengthwise, start behind the eyes at the head and work your way down to the tail with the tip of a sharp chef knife. The lobster should be cold or blanched. Use a good pair of kitchen shears to help cut through the tail section. Take out the brown pouch behind the head, the black roe (only in female lobsters), and the green tomalley (lobster’s liver). Then throw them away. Also remove the intestinal black vein running from the stomach sac to the tip of the tail.
Grilled Lobster Cooking Times
Place the lobster halves on the grill, flesh side up, with the shells on top. Make sure the grill is not on high heat. On a pastry brush, spread olive oil or your favorite butter mixture over the lobster meat and shell. Season the meat with salt and pepper. Close the grill and cook for about 3-6 minutes. Quickly baste with more butter or oil and cook for an additional 4-5 minutes. We do not suggest flipping the lobster as you will lose all the juices. The butter or oil will keep the lobster moist and help burn the shell, which will make it easier to crack.
Since lobsters cook quickly keep a close eye on the grill. Again, cooked too long, there’s no turning back. One or two minutes too long and the meat will dry out and be tough. The meat is done when it starts to firm up and turns opaque white. It’s important to remember that your lobsters will keep cooking after you take them off the grill.