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Best Grilled Lobster Tail Recipes

Best Grilled Lobster Tail Recipes


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Top Rated Grilled Lobster Tail Recipes

You can only have so much chicken and steak before you need to start switching your dinner recipes up. The light, tender meat in lobster tails is perfect on a hot summer night.This recipe is courtesy of Living the Gourmet

4.5


Ingredients

  • 1/4 cup (60 ml) melted unsalted butter
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • 1/2 teaspoon (3 ml) grated lemon zest
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 1 clove garlic, peeled and minced
  • 1/4 teaspoon (1 ml) kosher salt
  • 1/2 pound (240 g) lobster tails
  • extra-virgin olive oil
  • pinch of freshly ground black pepper
  • pinch of crushed red pepper flakes
  • lemon wedges, for serving

Instructions

Heat your grill over medium heat. In a small mixing bowl, combine melted butter, lemon juice, grated zest, minced garlic, parsley, and salt. Whisk well and set aside.

Cut the top of lobster shell with kitchen shears. Using a sharp knife, cut halfway through lobster meat down the center, without cutting all the way through. Brush prepared lobster with extra-virgin olive, then season with salt and black pepper.

Grill, flesh-side down, in the preheated grill for 5-6 minutes, then flip it and spoon the butter mixture on flesh side. Continue grilling for a further 5 minutes or until lobster is cooked through.

Remove grilled lobster tail from the grill and transfer to a serving plate. Serve hot with lemon wedges.


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What’s the Stuff inside the Lobster Tail?

It is always important to make sure that the lobster tail has been properly cleaned, regardless of the method of cooking. Remove the long, thin vein that runs down the center of the tail (typically done with a paring knife). This is the lobster’s digestive tract. Although it won’t hurt if eaten, it does not taste good.

Another common finding within your lobster tail can be roe (or eggs) near the top of the tail. Make sure to clean thoroughly. Get to know more about the parts of a lobster.

Pro Tip: Is your tail red or pinkish in color? There is no difference in the taste or quality of the meat. It is simply a tail from a female lobster.


When I talk about eating lobster with friends, I get two immediate negative responses: they are expensive, and they take effort to eat. What everyone does agree with is how good they are. While the critiques may be valid, let’s take them away and better yet, take our lobster to the grill.

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.

While I agree it can be finicky trying to snatch lobster meat from a claw with butter drenched hands and an appetite clamoring for more, I’ve found it best to do all of my shell prep before grilling. By working with just the tail, a pair of kitchen shears can cut the tail several different ways allowing dinner guests to immediately feast with only a knife and fork.

Lobster meat is rich and decadent and introducing the grill to the cooking process adds even more flavor. Grilled lobster meat is some of the best I’ve ever had, so much so I don’t always wait for a special occasion to enjoy them. Thinking of something different this holiday season, then I encourage you to check out this delightful grilled lobster tail recipe from Jamie Purviance.


Ingredients

For the compound butter:

  • 4 oz European style butter, room temperature
  • 1 clove garlic, minced
  • 1 tsp Cattleman’s Grill California Tri-tip Seasoning
  • zest of 1/2 a large lemon

For the beer butter sauce:

  • 2 cups beer
  • 1/2 cup heavy cream
  • 2 cloves garlic, crushed
  • 2 tbsp shallots, minced
  • 4 sprigs thyme
  • 12 oz European style butter, diced
  • kosher salt
  • fresh ground black pepper

Instructions

If you want to cold smoke your butter, place the butter on a FrogMat on the second shelf of your Yoder Smokers YS640 pellet grill. Flip the switch to the on position, but do not press the start button. This will allow the fan to run without producing heat. Then, fill an A-MAZE-N Tube Smoker with your choice of pellets. Place the tube on the bottom left side of the grill and light the end with a torch. Allow the flame to burn for a minute, then blow out the flame. The pellets will burn back adding smoke to the chamber, and the fan will keep the smoke moving.

Smoke for two hours. Remove from the cooker. Place in the refrigerator, uncovered. When it has cooled down, place in a vacuum seal bag, and vacuum out the air. Store in the refrigerator for 3 days before using. The smoke flavor will mellow to a pleasant level in this time.

To make the compound butter, bring the butter to room temperature. Add the minced garlic, Cattleman’s Grill California Tri-tip Seasoning and lemon zest. Mix well. Place the butter on a sheet of plastic wrap, in a log shape. Wrap the plastic around the butter, and roll tight. Store in the refrigerator until set up and ready to slice pats.

Preheat your Yoder Smokers YS640 pellet grill to 450°F, set up with GrillGrates for direct grilling. Using a very sharp knife, or kitchen shears, cut down, lengthwise, through the center of the top of the lobster tail shell. Slice down through the meat, but not through the bottom shell. Press the tail flat, so the flesh can all touch the grill at the same time, but both halves are held together. Loosen the flesh from the shell, but keep it attached at the tail end. This will allow the butter to melt down around the flesh, but hold the butter in the shell. Season the flesh with salt and pepper.

Grill the lobster flesh side down on the GrillGrates until you have nice grill marks. Flip over, shell side down. Slice pats of the compound butter and place over the flesh of the lobster. Allow the butter to melt as the lobster finishes cooking. The lobster is done when the flesh is opaque (140°F internal temperature). Serve with the beer butter sauce.

To make the beer butter sauce, preheat a Lodge Logic 12” cast iron skillet over medium heat. Add the beer, cream, garlic, shallots and thyme to the skillet. Bring to a boil and allow to simmer until nearly all the liquid is reduced out. Turn off the heat. Slowly whisk in a couple of cubes of butter at a time. This will create the emulsion that makes the sauce creamy. Continue until all the butter is incorporated. Strain the solids from the liquid. Discard the solids. Hold the sauce warm in a small bowl over a pot of warm water. Overheating or allowing the sauce to cool with cause it to break.


About the Recipe

Whole lobsters can be unwieldy to prepare, and honestly a little intimidating to eat. The infamous “screaming” as they go into the boiling water. The cracking of all those leggy parts and those other inside parts that are better left unseen. The whole thing doesn’t sound terribly romantic, does it?

But there’s a much easier way to get your lobster fill, simply go for the tail!

Lobster tails are commonly broiled, but cooking them on the grill is one of the easiest ways to prepare and most flavorful to eat luxe dinners to be had, and are ready in just 15 minutes.

These tails are split down the middle then the meat is gently tugged on top of their shell for that fancy-schmancy, butterflied look.

Next, it’s time to bring on the flavor.

The key to flavor for these tails is two-fold.

First, spiced-up butter drapes the lobster meat as it cooks on the grill. Garlic, parsley, a bit of lemon juice and a generous amount of smoked paprika add an earthy essence that compliments the sweet lobster meat in only the best way.

Second, cooking on the grill adds yet another layer of smoky flavor that subtly flavors from the outside in.

These tails couldn’t be easier to serve. Simply place the whole tails on plates and serve with some of the reserved smoked paprika butter that’s been melted if you’d like.

Because let’s face it, tails need to be dipped in butter. It’s in their DNA.

Pull the tails out of their shells and that sweet meat is ready to eat.


What goes with grilled lobster?

  • Serve these grilled lobster tails with a hearty baked potato or these parsley baby red potatoes.
  • Wrap some corn on the cob in foil and stick them on the grill along with the lobster. The garlic butter sauce is great drizzled over the corn.
  • A simple wedge salad will round out the meal.
  • If you have a hearty appetite add these grilled swordfish steaks to the menu and make it a seafood night.
  • Round dinner off with this easy peach crisp for dessert.

Grilled lobster tails for dinner!


Cajun Lobster Tail

I like to be fake fancy sometimes. So, when one of my Cookies requested a lobster tail tutorial I was more than happy to do so. Especially since it’s so easy to do! And, you already know, I wouldn’t be Coop if I didn’t make it Cajun style!

The rule is to bake the lobster for 1 1/2 mins per ounce. My lobster was only for 4 ounces. 10 minutes on 375 was perfect. DO NOT OVERCOOK! Rubbery seafood is the worst! And lobster isn’t cheap, so don’t waste it.

Be careful with cutting the shell and separating the meat from the shell. Lobster shells can be sharp. Please don’t cut yourself! Also, don’t cut the “fan” part of the lobster or the shell under the meat. We just want to cut the shell that’s on top of the tail meat. Then, carefully lift the meat from the shell, press the bottom shell together, and lay the meat on top. Cute and fancy!

If you prefer a milder flavor, just use salt and paprika for the seasoning. However, I HIGHLY recommend trying it my way. To me, lobster can be sometimes boring in taste. The Cajun seasoning was a perfect awakening for it. Try it!

The garlic butter I use already contains lemon, dill, parsley, and, of course, garlic. Saved me soooo much time! But, if you can’t find it in stores, I have the recipe for it below.


Best Grilled Lobster Tail Recipes - Recipes

You may recall I had written a blog some time ago about Pure Foods Fish Market “a true Seattle tradition” in Pike Place Market. Anyways, Bill and I recently visited them again in early January while staying in Seattle and I’m happy to say that Neal, the manager and fishmonger has made up for any reservations that I had originally had critical ops for free! Although our previous delivery had me disappointed, I’m happy to report that he has been great making up for our less than stellar service.

When we made our most recent purchases, we took advantage of their complimentary filleting of the fish and we picked up a few special items as well. Since Valentines is approaching, we splurged and bought one of those large gourmet 24 oz. Lobster tails that melt in your mouth! Plans have changed and we’ll now be traveling to Napa for that special day so when my bestie Jen recently came up to visit and spend the night, we decided to not wait for a special occasion and treated ourselves to an incredible feast tigerjython. We are worth it!

These jumbo lobster tails average between 1.5 and 2 lbs. and each tail will feed two to four people. That’s no lie. We each ate plenty and had some left over! Besides just tasting great, there are actually nutritional benefits to eating them. They are often considered a luxury food because they are usually very expensive herunterladen! These saltwater creatures, has many varieties found all over the world. They are an ideal source of low-fat protein, zinc and B-12 which makes it a recommended food for lovers. The sweet flesh is best enjoyed by cooking them simply, either boiled or steamed, halved and grilled or baked. We followed Neal’s instructions for baking and it turned out AMAZING download nasheed!

Ingredients:
1 Jumbo Lobster Tail
Lemon
Butter
Salt & Pepper, to taste
Kitchen Shears

Bill and I had vacuum packed the lobster and froze it as soon as we got home, so the first thing we had to do for our dinner was defrost the lobster tail.

Be prepared, they are large herunterladen! Rinse it very good and enjoy it’s beauty!

Jen and I got started with a wonderful Hendricks Gin, cucumber martini (one of our favorites!) while we called Neil for his advise!

Cut right at the top of the shell, cutting down the center to the base of the tail—but don’t cut through the tail film download van youtube mac. Cut only the shell, not the meat.

Grab each side of the shell, and gently pull the shell away from the meat.


Once the meat is freed, grab the meat and pull off any discolored or stringy parts germanys next topmodel spiel kostenlos downloaden. You can either squeeze the shell together to close the gap and lay the meat on top of the shell grabbing the loose part of the meat on the sides and folding it over the shell. Or just open it up completely, like we did this time.

Cut a small slit on top of the meat herunterladen.

Drizzle with your favorite Lobster marinade (Neil suggested melted butter, dash of garlic powder, squirt of lemon juice, and pepper. We prefer lemon wedges, salt and pepper and hunks of butter too). Wrap the lobster in foil and move the tails to a pan and bake at 450 degrees for 35 minutes or more depending on doneness 3d modelle kostenlos downloaden.

Cooking times vary, so watch that your Lobster Tail does not burn!

Remove the lemon and discard herunterladen. Use a fork and gently pull the meat from the shell. Cut it and serve with drawn butter.

Meanwhile, prepare your sides. We chose a simple fillet mignon with seasoned salt and pepper, cooked medium rare.

We also had pan seared mushrooms and slivered roasted beets as well as some thin cut potatoes and cream.

Bill decanted us a wonderful 2009 Shafer Napa Valley Stags Leap Cabernet. One Point Five.

It was spectacular and paired perfectly with this scrumptious meal!

Happy “early” valentines with a memorable and spectacular meal!

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