Grilled Lobster Tails - Recipes - Home Cooks Classroom (2024)

FAQs

Do you have to boil lobster tails before grilling? ›

First, use the information below to help you figure out the optimal cooking time for your lobster tails. These directions are based on 4 – 5 oz. lobster tails. In order to ensure that you can make the tastiest grilled lobster tail, we recommend parboiling your tails before grilling.

Pull apart and brush the exposed area with olive oil or melted butter. Season with sea salt and pepper (if you like), and place tails on the grill shell side up. Grill for approximately 8 minutes without turning. The shells will turn bright red, and juices will bubble up and turn white.

Grilled offers a more intense flavor with some smokiness and I find it to be. Little tougher around the outer shell. My favorite by far is steamed lobster. The flavor is pure lobster, more flavor remains over boiling but a purer lobster flavor over grilling with a more tender texture.

Options For Cooking Lobster Tails At Home

When you buy lobster tails, you can steam them, boil them, grill them, bake them, broil them or even smoke them. If you aren't sure which method to use, we strongly recommend boiling your lobster tails because it's your best bet to avoid the tails sticking to the shell.

Cleaning a lobster doesn't just mean rinsing it off, though. Before cooking things like lobster tails, if you aren't planning to boil them, require some rinsing under that exoskeleton.

To prepare your lobster tails for boiling, thaw them out thoroughly. If you try to cook the lobster while it's still fully or partially frozen, it will dry out when cooking, rendering it rubbery. Thaw the lobster in a cold water bath or in the refrigerator overnight.

Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates. (There's no need to turn the lobster tail over.) Do not overcook.

Can You Cook Frozen Lobster Tails without Thawing Them? You can cook certain types of frozen seafood without thawing it first, like salmon (see our Lemon Butter-Baked Frozen Salmon and Pan-Fried Honey-Garlic Frozen Salmon). But you'll want to thaw lobster tails before cooking them, otherwise they'll end up tough.

Simply place lobster tails into simmering water and poach for about 5-7 minutes until the meat is opaque and firm. This cooking method rewards a very tender and savory lobster tail. We bet you're craving some sweet, succulent lobster right about now.

Oven: Place the lobster tails on a rimmed baking sheet and bake them at 400°F for 10-12 minutes, or until the lobster meat is firm and opaque (and the shells are bright red). Air Fryer: Place the lobster tails in your air fryer basket and cook at 350°F for 7 minutes, or until the lobster meat is opaque and firm.

Do you split lobster tails before or after cooking? ›

Place the tails in the boiling water. Once the water reboils, reduce the heat and cook for the specified times based on the size of the tails. After cooking, you can either use kitchen shears to remove the meat from the shell or split the tails to expose the lobster meat.

Let the lobster tails steam for 8-10 minutes or until they turn bright red. Be careful not to overcook them, making them tough and rubbery. Once the lobster tails are done, take them out of the pot and let them cool for a few minutes. When ready to serve, carefully remove the shells from the tails.

Can you grill frozen lobster tails? You can grill frozen lobster tails, but you'll need to let the frozen lobster tails thaw completely in your refrigerator overnight. Once the lobster tails are thawed, proceed with preparing and grilling as the recipe directs.

It is best to broil the lobster tails for about one minute per ounce and having the lobster tail about 4 to 5 inches from the heat on the top rack in the oven. The lobster will turn a beautiful opaque in color with a white center. It is best to use a meat thermometer to make sure it doesn't overcook.

Bring a large stockpot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil — stronger than a simmer, but weaker than a rolling boil. Add lobster tails, and boil until they are bright red and their meat turns white and tender. Each tail should take about 1 minute per ounce to cook.