I had the distinct pleasure of grilling lobster tails last night with my father. Wow! What a treat! I grilled them in aluminum foil brushed with butter and herbs, and of course, Old Bay Seasoning, in order to soak up all the delicious flavor. Then I lightly seared them on the grill to absorb the smoky flavor. This smoky flavor mixed with the natural sweetness of the lobster was incredible.
I recently made a trip on a commercial shrimping boat. The boat carries a permit which allows us to keep a percentage of the lobsters we catch. Call it a bonus. The trip was amazing, and we caught a LOT of shrimp. So, I decided to have a simple cookout at my father’s to celebrate the trip. Honestly, it was one of the better meals I made, and it took no time at all.
For the meal, I decided to keep it simple. A kicked up version of limeade, garlic bread and grilled lobster. That was all that was needed for a great meal and a wonderful time. I’m sorry, but I cannot reveal the recipe for the limeade, as it is my father’s secret recipe. I like the fact that we have a recipe just between us. Just know that it is a freshly squeezed masterpiece and a perfect concoction for the south Florida heat. Plus, the tartness accentuated the lobster and garlic flavors from the entrée. The bread was a French loaf with a garlic spread and toasted. This simplicity allowed me to focus my attention on the main attraction.
Normally, for restaurant service, I cut through the hard part of the lobster tail and open the back two panels, right above the back of the tail. Then I use a fork to pry the meat up and lay it over the tail. This is a beautiful presentation that elevates the meat and allows the meat to rest on a surface. It also makes it easier to eat. However, I followed the advice of my diving buddy, Larry, and simply butterflied the meat from the underside. I made a garlic sauce using melted butter, Old Bay Seasoning, garlic salt, and parsley. I brushed the tails with the mix, wrapped them in aluminum foil and placed them on the grill over direct heat for approximately 5 minutes. Once the meat was white, I removed the tails from the aluminum foil and placed them, meat side down, on the grill for about one minute, for a light sear. The flavor combination of the garlic, smoke and natural sweetness of the lobster meat was incredible. The bread and the limeade served as a palate cleanser so we could enjoy the full flavor of the lobster.
It was a great experience catching the lobster, cleaning them and then cooking them for my family. It was humbling and an experience I won’t soon forget.
Grilled Lobster Tails
Grilled Lobster Tails are a great summer dish. Simply brush with butter and herbs, steam until the meat is white, and grill for a light sear.
Ingredients
- 3 lobster tails
- 6 T melted butter
- 2 T garlic salt
- 2 T Old Bay
- 1 T parsley
Directions
- Step 1 Set your grill up for direct heat
- Step 2 Melt the butter in the microwave
- Step 3 Add your seasonings, adjust for flavor preference, mix thoroughly
- Step 4 Brush the tails with the butter mixture
- Step 5 Wrap the tails, individually, in aluminum foil
- Step 6 Place the wrapped tails on the grill for approx. 5 minutes or until the meat is white.
- Step 7 Take the tails out of the aluminum foil and place, meat side down, on the grill for approx. 1 minute, for a light sear
- Step 8 Serve immediately