I’m a huge seafood lover, so when I got the opportunity to try some lobster tails from LobsterAnywhere.com, I jumped at it. And of course, I had to grill one up, because I knew it had to be better on the grill, right!?
I spent quite a bit of time on the LobsterAnywhere website. They not only have a huge variety of seafood choices, they also have some great items like chowder, local New England starters, New England desserts, and even the tools you’ll need to prepare and eat the tasty seafood choices!
However, I think where I spent most of my time was on the extremely helpful “Seafood Resources” section. (Bookmarked for future reference!) They have a section called “Lobster 101” which I found very interesting. They also have How To videos and cooking guides for the different kind of shellfish available.
Let me tell you, I tried the lobster tails, chowder, and key lime pie, and I found the quality of the food they sent me to be superb! Without a doubt the quality is tops, and will not disappoint.
So, go to the LobsterAnywhere.com website, order some tails for yourself and follow the recipe below for the lobster tails I grilled up. It’s seriously delicious! Tender and succulent!
Check it out! This is what it looked like on the grill.
Grilled Maine Lobster Tail
- (4) 6-7 oz. Maine lobster tails
- 1 cup melted butter
- 2 Tablespoons lemon juice
- 1 large or 2 small cloves fresh garlic (minced)
- 1/2 teaspoon black pepper
- dash of salt
- Note: This recipe makes enough to prepare and grill (4) 6-7 oz. lobster tails.
Let's prepare the butter mixture:
- Mix the butter, lemon juice, minced garlic, pepper and salt together. Separate this into two bowls. One-third for brushing on before and during grilling, and two-thirds reserved for dipping while eating. Set both aside.
Let's prepare the tails:
- If you've never prepared lobster tails before, there are plenty of great videos online. Otherwise, I'll give you brief instructions here on how to butterfly your tail.
- 1) Cut the upper shell, (not the belly) down the center of the back with scissors to the tail, (but don't cut through the tail flipper), and spread the shell-halves apart so you can see the tail meat in the shell.
- 2) Starting near the flipper, (also called tail fan), using your finger, slide it between the meat and the shell and work the meat loose from the sides and belly of the shell, but leave the meat attached to the tail fan. Lift the meat up, and lay the meat back on top of the empty shell. Done!
- 3) Brush all surfaces of the meat with your butter mixture, Now it's ready for the grill.
Let's grill those tails:
- Get a medium hot grill going. Place the lobster meat side directly on the grill. Grill for approximately 5 to 6 minutes, checking regularly to make sure it's not sticking and burning.
- Flip the lobster over and place the meat back inside of the shell. Generously brush the meat again. Grill shell side down for another 7 to 8 minutes.
- It's done when the meat is no longer transparent looking, white, and firm to the touch.
- Serve with the garlic butter reserved from earlier and lemon wedges.