Lobster is easy to prepare yet so delicious and elegant. This lobster tail recipe with tips will make you a lobster cooking pro!
Lobster and I have really only recently become close friends. I’ve always enjoyed lobster but it’s never been something I crave as a must-have dinner choice. That all changed when I had an amazing lobster dinner at Morton’s a few months ago. Two-pound lobsters that were cooked perfectly, tender and flavorful. The melted butter served on the side was hardly needed as the lobster itself had a buttery texture that melted in your mouth.
What I don’t want to share is the price tag from that amazing lobster dinner. When I calculated the cost of what I pay for someone else to cook it versus cooking it at home I swore I’d never order it in a restaurant again. I decided that I was going to become a lobster cooking pro and come up with my own fantastic lobster tail recipe that would be just as amazing as that dinner is in my memory.
Where to buy lobster tails
The first thing I had to do was find a good place to buy my lobster tails. I’ve found a few great local places. Wegman’s is pretty good and we have a local seafood joint that sells them, too. I’ve also picked some up from Lobster Anywhere and have had great success with them. The 1.5-pound lobsters are my favorite in terms of how much meat you get but they’re also a good size to cook with.
You can order live lobsters or just lobster tails or meat. You can even order a lobster pie or lobster rolls! The prices are good, too, and since I typically know in advance if I’m going to be making my lobster tail recipe, the shipping time isn’t an issue.
Once I have my lobster tails, that’s when it’s time to break out the lobster tail recipe. I love cooking live lobster but have started to lean more to the grilling side of things. I find it’s so quick and easy to throw some tails on the grill that I’m even making my lobster tail recipe on busy summer weeknights!
Tips for cooking this lobster tail recipe:
- If you place a skewer lengthwise through your lobster tails they’ll stay flat while cooking. This makes them cook more evenly as well as make a better presentation once they’re done.
- Keep a spray bottle nearby to quickly put out flareups. This is a great general grilling tip but especially for lobster tails and other seafood that cook very quickly.
- If your lobster tails are frozen, thaw them overnight in the refrigerator. If you’re short on time, place them in a well-sealed plastic bag and place them in a bowl of cold (never warm or hot) water. Don’t cook them from frozen or they won’t be nearly as tender.
- Always grill over indirect heat. Lobster cooks quickly and the heat should be gentle as it’s very easy to overcook them.
- Don’t ever remove the lobster’s shell completely. The shell helps protect the meat from cooking too quickly and drying out.
- Whatever lobster tail recipe you use, be sure it includes basting halfway through cooking. This not only adds great flavor but will help to keep your lobster moist and succulent.
If you have any grilling tips or a great lobster tail recipe to share, I’d love to hear it! Here’s my own lobster tail recipe below. I like to keep things simple with just a bit of melted garlic butter for basting (and sometimes add a little chopped fresh tarragon). I know you’ll love it!
- 4 lobster tails (thawed, 10 ounces each)
- 1/2 cup unsalted butter (more for dipping, if desired)
- 3 garlic cloves, minced
- 1/4 tsp coarse salt
- Preheat one side of a grill to medium-high.
- Melt butter and garlic together, add salt and mix thoroughly.
- Cut the top of lobster shell lengthwise down the center with kitchen shears, taking care to keep tail fin intact. Following the cut in the shell, take a knife and cut a slit in the meat about half an inch deep. Carefully loosen meat from the shell, keeping the fin end attached. Brush some garlic butter over the meat.
- Place lobsters cut side down on cool side of grill. Grill for 5-7 minutes, until the shells are bright in color. Turn the tails over and generously baste with garlic butter. Grill for another 4-6 minutes, basting occasionally until the lobster meat is an opaque white color. (Watch the meat very carefully – the difference between succulent, tender meat can be as little as one minute too long on the heat.)
- Serve with additional melted butter, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 138mgSodium: 342mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 0gProtein: 23g
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