Lobster tail is a delicacy that many home cooks want to try their hand at cooking. While often prepared by steaming or boiling, grilling lobster tail on a charcoal grill can add wonderful smoky flavors. Grilling lobster tail over charcoal requires some special considerations to get it just right Follow this step-by-step guide to learn how to grill lobster tail on a charcoal grill for tender, juicy, and flavorful results every time.
Ingredients and Equipment Needed
Grilling lobster tail requires just a few simple ingredients
- Fresh or thawed lobster tails. Look for tails that are at least 6-8 oz each.
- Butter – for basting and serving
- Oil – olive oil or vegetable oil for coating the lobster
- Seasonings – salt, pepper, garlic powder, paprika, lemon juice etc.
Equipment needed:
- Charcoal grill
- Charcoal and lighter fluid
- Tongs
- Basting brush
- Instant read thermometer
- Aluminum foil – for easy cleanup
Prep the Lobster Tails
Before grilling, proper prep is essential:
- If using frozen lobster tails, thaw overnight in the fridge.
- Rinse tails under cold water and pat dry.
- Using kitchen shears, cut lengthwise through the top shell of each tail. Cut all the way from the upper tail fin to the wider body end.
- Carefully loosen meat from bottom shell, keeping the meat attached at the fin end.
- Lay meat over the top of shell.
Butterflying the tails this way allows for even cooking and prevents curling.
Season and Coat the Lobster Meat
- Brush lobster meat with olive oil or melted butter. This prevents sticking and keeps the meat moist.
- Season with salt, pepper and any other spices you like. Garlic powder, paprika, lemon juice all work well.
- For extra flavor, you can also coat with a vinaigrette, herb butter, or other marinade.
Time to Grill
- Prepare charcoal grill for direct medium-high heat, around 400°F. Let coals get hot and covered with gray ash.
- Place lobster tails meat-side down directly on grill grates. Sear for 2-3 minutes until lightly charred.
- Flip tails and continue grilling for 5-8 minutes more, until meat is opaque.
- Baste frequently with melted butter or oil to prevent drying out.
Use tongs to carefully flip and rotate tails. Avoid overcooking.
Check Doneness
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Use an instant read thermometer to check for doneness, inserting into thickest part of meat.
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Temperature should reach 140°F for perfectly cooked lobster.
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Meat will become firmer and opaque as it cooks.
Add Flavor
- Consider using wood chunks or soaked wood chips on your charcoal for extra smoky flavor.
- grill some lemon halves or garlic alongside the tails for basting.
- Brush with chimichurri sauce or compound butter the last 2 minutes of grilling.
Make It Easy
- Place a foil packet filled with butter, lemon and herbs on grill while cooking. Use for basting and dipping.
- Line grill grates with foil for easy cleanup. Poke holes to allow smoke through.
Serving Suggestions
- Serve grilled lobster with lemon wedges, melted butter, grilled veggies, crusty bread and a salad.
- Pair with lighter white wines like Sauvignon Blanc or Pinot Grigio.
- Stuff meat back into shells and serve on a platter for dramatic presentation.
Grilling lobster tail on a charcoal grill infuses it with smoky richness that enhances the sweet tender meat. Follow these tips for foolproof results. With the right prep and techniques, you can enjoy restaurant-quality grilled lobster at home that will impress any guests.
Your Must HaveTools
1. ThermometerKnow when your lobster tails are done with a good thermometer. Within three seconds, the Snapcheck thermometer will give you an accurate reading. You could also look at the iGrill thermometer line, which is connected to an app.
2. When you use these tongs, it’s very easy to turn lobster tails, move big roasts, or even rearrange charcoal.
3. Basting BrushBaste the lobster tails with butter throughout the cook for extra flavor!
4. Skewers Let your imagination and grilling possibilities run wild with the disposable Bamboo Skewers.
5. Weber Wine Glasses A fun and sophisticated addition to your New Years Eve table. The Weber Stemless Wine Glasses come in a set of two, with etched kettles on each glass.
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Lobster meat is rich and decadent and introducing the grill to the cooking process adds even more flavor.arrow
When I talk to my friends about eating lobster, they tell me right away that it’s too expensive and too hard to eat. What everyone does agree with is how good they are. Even though the criticisms may be true, let’s ignore them and, even better, grill our lobster.
The easiest way to make lobster more affordable is by just buying the tail. These will almost always be frozen and are roughly the price of a good steak. Plus, the tail is all meat, so there is much less to worry about in terms of preparation.
I agree that it can be tricky to get lobster meat out of a claw when your hands are drenched in butter and you’re hungry. That’s why I like to prepare all of my shells before I grill them. With just the tail, kitchen shears can cut it in a number of different ways, so dinner guests can start eating right away with just a knife and fork.
Lobster meat is rich and decadent and introducing the grill to the cooking process adds even more flavor. Some of the best meat I’ve ever had is grilled lobster. I love it so much that I don’t always look forward to special occasions to eat it. I think you should try this delicious grilled lobster tail recipe from Jamie Purviance if you want to do something different this holiday season.
Recipe from Webers Real Grilling™ by Jamie Purviance
- 1 cup (2 sticks) unsalted butter
- Finely grated zest and juice of 2 tangerines
- ½ teaspoon kosher salt
- 4 lobster tails, each 6 to 8 ounces
- 01: Melt the butter in a small saucepan over very low heat on the stove. After the butter has melted, skim off all the foam. Add the tangerine zest and juice and salt. Fill a small cup with about ½ cup of the butter mixture. Save the rest for the dipping sauce.
- 02: Soak bamboo skewers in water for at least 30 minutes before you use them.
- 03 Get the grill ready to cook directly over medium heat (350° to 450°F). If you are using a charcoal grill, leave a small area of the grate empty of briquettes. This will act as a safety zone with indirect heat.
- 04 Using kitchen shears, cut each tail lengthwise in half. If you don’t want the lobster meat to curl while it’s cooking, you can put a skewer through the middle of each piece of meat lengthwise. ) Brush the meat that is showing a little of the tangerine butter in the cup. Brush the cooking grates clean. With the lid closed, grill the lobster tails over direct medium heat for two to three minutes, meat side down. Watch out for flare-ups. For another 5 to 8 minutes, flip the tails over and grill until the meat is white, firm, but not dry. Brush the meat with some of the butter in the cup every now and then. Take it off the grill and serve it hot with the tangerine butter you saved on the side.
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