Tips for Cooking Fresh Maine Lobster Tails On a Gas Grill

Fresh lobster tails on the grill are perfect for just about any occasion. However, cooking lobster tails on the grill requires careful attention to timing and movement. Cooking over the dry heat of a gas grill can dry the lobster meat out or cause it to cook it unevenly. Lobster tails on the grill should be rotated on the grill to make sure the tail meat cooks evenly. And the tails should be turned only once. Start cooking the lobster tail with the flesh side down. Then for the last three minutes flip the lobster onto the shell side.

Maine lobster tail on a plate
Fresh Maine Lobster Tail Garnished with Lemon Slice and Asparagus

Preparation:

Split the lobster’s tails in half lengthwise and press the flesh open. Add the ingredients to a mixing bowl and stir. Brush the oil sauce onto the flesh side of the lobster tail. Pre-heat the grill to medium-high temperature. Place tails on the grill flesh side down and cook for seven minutes. Four minutes on the flesh side and three minutes on the shell side. Do not over cook. Remove the tails from the heat and serve immediately.

Prep Time: 13 minutes
Grill Time: 7 minutes
Total Time: About 20 minutes
Servings: Serves 3 to 6 (depending on how lucky your guests are)

Ingredients:

  • 6 4-to-6 oz fresh lobster tails (make sure they are fully thawed if previously frozen)
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon fresh dill
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

As an option, garnish with fresh lemon slice and serve with grilled asparagus.  Grilled fresh lobster tails; outdoor entertaining at its best.

© Lobsters-Online.Com 2015

Steaming or boiling lobster. Which is best?

Steaming or boiling lobster?  That is the question.

With the great anticipation of the return of the outdoor cooking (bye bye winter),  lobster chef’s everywhere will soon be back to pondering the same old question.
Whether “tis better to boil or steam a live lobster.  What’s the best lobster recipe?
Two pound steamed Maine lobsters on a plate
Two Pound Steamed Maine Lobsters
 Boiling a Maine lobster is the easiest way to cook and serve a whole lobster and a boiled lobster is easier to pick clean. When you have that large picnic or party and the kettle is kept full all day with lobster, boiling is just so much easier.  But steaming a lobster often yields the best results for eating.
steamer kettle for lobster and clams
Traditional kettle for steaming clams
Here’s why:  steaming is a more gentle process of cooking the meat and it preserves more flavor and tenderness. Steaming a lobster is also more forgiving on the chef since it is harder to overcook a lobster in a steam pot.  For true lobster lovers, steaming is the way to go.
So let’s get started.
First step is to order some freshly caught, hard shell Maine lobster.  Hard shells are recommended as the lobsters are usually stronger and healthier and the hard shell lobster will have the most meat. 
Then choose a big four to five-gallon kettle or pot with a tight lid.  This size pot should be able to easily handle up to eight pounds of lobster.  Remember, don’t crowd the lobster into the pot or you will get uneven results.  It is best to have the right size pot.
Add two to three inches of sea water to the cover the bottom of the pot.  If you don’t have access to the Atlantic Ocean, don’t worry.  Use filtered fresh water and add lots of sea salt:  one to two tablespoons per quart.
Place a steaming rack inside the pot and use high heat to bring the water to a rolling boil.  If you wish, you may remove the rubber lobster claw bands.  Place the live lobster one at a time and head first into the pot and cover.  Start timing the lobster and do not overcook.
Hard Shell  Weight*
Steam:
1 pound
8-10 minutes
1-1/4 pounds
10-12 minutes
1-1/2 pounds
12-14 minutes
1-3/4 pounds
15-17 minutes
2 pounds
16-18  minutes
2-1/2 pounds
18-20 minutes
3 pounds
20-30 minutes
5 pounds
35-45 (or more) minutes

*Reduce time by 3 minutes for soft shell lobster.
Half way through the allotted cook time, open the lid and move the lobster around in the pot.  It is important to shift the lobster so they all cook evenly.  If necessary, you may add a little more water but no more salt is required.
The most important step for all lobster chefs is determining when the lobsters are done.  The first rule, do not to overcook the lobster.  A lobster shell will be bright red when fully cooked and the meat white. 
So what’s the best way to tell when the lobsters are done?
Care must be taken with large lobster as they will be red but they may not be fully cooked.  And a lobster in the top of the pot may not have cooked as fast as one at the bottom.
One popular practice is to give one of the lobster antennae a good pull while the lobster is still in the steamer pot.    If the antenna pops off, it is a good sign the lobster is done.  Another step is to use tongs to remove one lobster and cut a small slice at the bottom of the tail.  If the meat is fully changed form translucent to white, it’s done.  Note: The lobster will continue to cook for a minute even after it’s taken out of the pot, so again, do not overcook.
Allow steamed lobster to drain for a minute. You may pierce the body and tail with a knife to help drain the water.  Then serve the lobster right away with a side of melted butter and a slice of lemon.   To make eating fun and easy, serve with lobster bib and steel cracker accessory kits.