Rock lobsters (spiny lobsters) have bigger tails than Maine lobsters, making them perfect for a meal of lobster tail. Butterflying the tails exposes more meat to the smoky flavors of the fire. It also makes a beautiful presentation. If you can’t find rock lobsters for this recipe, use the tails from large Maine lobsters.

Prep: 10 minutes
Grill: 8 to 11 minutes.

– Long-handled tongs or long-handled spatula
– Long-handled basting brush.

Split the lobster tail lengthwise through the rounded top shell and through the meat, but leave the flat bottom shell intact. (If the shell is too hard, use kitchen shears to cut through the shell and a knife to cut through the meat.) Gently open the lobster to expose the meat.

Butterflying Lobster Tails

Gas: Direct heat, medium (350°F)
Clean, oiled grate
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

4 rock lobster tails, 8 to 10 ounces each, thawed if frozen
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup (1 stick) butter, melted
3 cloves garlic, minced
1 tablespoon orange juice
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro, basil, or flat-leaf parsley
Oil for coating grill grate
4 lemon wedges.

1. Heat the grill as directed.
2. Butterfly the lobster tails as directed on the facing page. Brush the meat with the olive oil and sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
3. Mix together the butter, garlic, orange juice, lime juice, cilantro, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper in a bowl.
4. Brush the grill grate and coat it with oil. Put the lobster tails, meat-side down, on the grill and cook until nicely grill-marked, 3 to 4 minutes. It may help to press the tails onto the grill using tongs or a spatula. Flip and grill until the meat is firm and white, basting generously with the garlic-citrus butter, 5 to 7 minutes more.
5. Remove to plates and serve with the lemon wedges and any remaining garlic-citrus butter.


This entry was posted on Tuesday, December 6th, 2011 at 7:31 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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