What are you grilling this summer? While many will gravitate to traditional burgers, hot dogs and steaks, let’s not forget about yummy crustaceans that are just as good if not better when cooked over an open flame. Thanks to Sam (a Baked by Joanna reader) for reminding me of these delish ocean treats. Sam’s question is: How do you grill frozen lobster tails? A great question indeed because like Sam, finding good live lobsters to enjoy in Arizona is pretty darn hard. This makes me miss Boston; what a lucky city full of fresh, kickin’ lobsters. But no tears here though, we can still accomplish great flavors with frozen lobster tails as well.
After purchasing frozen lobster tails from the store, thaw these guys out before placing on the grill. DO NOT grill it from a frozen state; you’ll run the risk of cooking it unevenly which means possibly cooked, undercooked and overcooked…yuck! To thaw frozen lobster tails, place them in a plastic bag and submerge the bag into lukewarm to warm water. The time for thawing will vary based on the size tails you’re using.
To prepare the tails for grilling, parboiling is recommended. Simply bring a pot of water to a rapid boil making sure there will be enough water to cover the tails, and then add your tails to boil for about 5 minutes. Use tongs to transfer the lobster tails to an ice-water bath to stop the cooking. At this point, the shell should not be red since it will complete its cooking on the grill.
Next, use your kitchen shears or scissors (this will take more muscle) to cut the underside of the shell straight down the middle making sure not to cut the flipper end. For an easier cut, press the tail down flat with your hand before cutting. Flip the tail over and repeat the cutting process. Now, take the sharpest knife you have and split the entire tail down the middle including the flipper so that your lobster tail is in two halves. So you may be thinking: why didn’t I just take my knife to it and cut down the middle to begin with? Well, that’s easy. You are basically prepping for a clean cut. Using shears or scissors will keep you from smashing the shell and also from potentially cutting yourself. Plus, it’s prettier when done correctly.
Now turn up that grill to medium heat! While it’s warming up, brush the meat of the lobster tail with butter for flavor and to prevent it from sticking to the grill. Place the tail meat side down and grill for 5-10 minutes (all depending the size of your lobster tail) flipping only once. The lobster is done when the meat is white and opaque and the shell is vibrant red. Remove it from the grill and serve with slices of citrusy lemon. Mmm mmm mmm.
Just in case you need some yummy lobster grilling recipes, check these out:
Thank you to Sam for submitting his question. If you have a cooking, baking or entertaining question, do what Sam did and drop me a message. I’d love to help you enjoy meals at home.