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1. Ingredient
Don't cut the tail.
Choose the freshest lobster possible. When you're hunting for fresh lobster tails at the market, there are a few things to look for:
The skin is slightly brown (will turn red when cooked) and the flesh is slightly gray
No fishy or pungent odors
No slimy texture.
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** Note: Defrost lobster tails properly
There are two different methods you can use to thaw frozen lobster tails.
Leave them in the refrigerator overnight. Place frozen lobster tails in a covered dish in the refrigerator overnight to let them defrost naturally. Drain them from excess moisture and prepare them according to the recipe instructions
Thaw quickly in the sink. If you're short on time, soak the tail in a bowl of cold water in the sink for 30 minutes.
2. Preprocessing
The first step is to make sure you have a good pair of kitchen scissors. Makes slicing so much easier!
Peel – Use kitchen scissors to cut the top center of the lobster tail until it reaches the base.
Remove Lobster Meat – Gently open the sides of the shell, remove the meat, and place it on top of the shell.
Cut the meat – Use a sharp knife to make a shallow cut in the center of the meat and pull gently with your fingers.
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3. Seasoning
Make the avocado sauce: In a small bowl, beat melted butter with pressed garlic and lemon juice.
Brush the lobster tails: Use a brush to brush the oil on the lobster meat.
Sprinkle salt on top.
4. Prepare gas grill
Clean the grill
Preheat your oven to medium-high - 400-450°F. To avoid curling, you can skew the tail before placing the lobster tail on the grill.
5. Grilled Lobster Tails
Place the tail on a 400°F preheated grill with the meat side down. Bake for about 5 minutes, or until a roast is formed.
Next, flip the tail and grill until the meat turns milky (2-3 minutes), and the skin turns bright orange.
6. Finish and enjoy
For a hearty home-cooked dinner, serve grilled lobster tail with your favorite rib eye steak, roast potatoes, and grilled veggies. Risotto is also a great combination, such as parmesan risotto or mushroom risotto. Also, don't forget to add the lemon and garlic butter.
Hot Tip: Sprinkle grilled lobster tails with some herbs. Fresh parsley and chives are great options for a nice pop of color.
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7. Tips for Storing & Reheating
Lobster tails are best eaten fresh. However, you can store them for up to a day.
Storage: To keep your tails as fresh as possible, store them in an airtight container in the refrigerator.
Reheating: To reheat, place the lobster tails in the oven until evenly heated, spreading the melted garlic butter every 45 seconds so the tails don't dry out.
