how should i grill LOBSTER TAILS, and how do i prepare them?

Answer 1

To prepare lobster tails for grilling just split them in half, down the middle - cutting right through the shell - using a large sharp knife.

They must now be seasoned; this may be as simple as salt, pepper and a little melted butter... or something more elaborate. Seasoning is personal so use flavors, herbs and spices you like. My favorite seasoning (below) can be used for grilling lobster tails, large shrimp or scampi, and scallops.

Grill tails with the shell side down and the flesh (cut) side up. I suggest you use a grill or broiler that heats from the top down, rather than a BBQ which heats from the bottom up. Preheat the grill, the heating element must be glowing bright red before placing the lobster tails under it.

Use a timer and grill for three minutes, check for doneness by (gently but firmly) lifting the meat out the shell using a fork. Cook longer if necessary. The lobster is cooked when the flesh next to the shell, (on the bottom, away from the heat) just barely turns white. Do not overcook as the result will be rubbery and tough.

Seasoning for Grilled Seafood:-

Ingredients:
2 tablespoons butter
2 whole coriander plants;
remove leaves for garnish, roots and stems crushed and coarsely chopped.
3 cloves of garlic; peeled and finely chopped (about 1 tablespoon).
1/2 teaspoon ground white pepper.
1 tablespoon Maggi seasoning.
2 teaspoons oyster sauce (Chinese condiment).
2 tablespoons water.

(Coriander plants, oyster sauce and Maggi seasoning are available from most large supermarkets, but Asian markets definitely will have them.)

for serving:
Lemon wedges and coriander leaves.

Method:
In small saucepan, melt the butter and saute the coriander stems and roots together with the garlic for about two minutes.

Add the pepper, Maggi seasoning, oyster sauce and water and simmer for two minutes. Remove from heat.

May be made up to eight hours prior to use. Store covered and refrigerated. Spread seasoning over seafood just before grilling.

Answer 2

Stuffed shrimp should actually start with the largest prawns you can find, uncooked. Remove the outer shell (even the tail) from the shrimp and butterfly the shrimp. (Cut along the outside of the shrimp, almost through the shrimp, but not quite. Remove the mud vein [the dark grey line along the outer edge]. Wash the shrimp well, and place the opened shrimp on a greased baking sheet. Rub surface of shrimp with a cut garlic clove, and sprinkle on a little sea salt. Make your stuffing: 1 cup bread crumbs, 1/3 cup sour cream, minced fresh chives, fresh, coarse ground pepper, 1/2 grated carrot, 1 tablespoon lemon juice. Mix well, add breadcrumbs if too moist, sour cream if too dry. Place 2 or 3 tablespoons of stuffing on one side of the shrimp, then close the other half over the stuffing. secure with toothpicks. Roll each stuffed shrimp in corn meal. Place back on baking sheet. Bake at 350 degrees for 20-25 minutes, until cornmeal is brown, and dressing is cooked. A little paprika sprinkled on top adds a little eye appeal. Allow two stuffed shrimp for each person. This is good with brown rice, a green salad and hot sour-dough french bread.

Answer 3

Marinate(only a few minutes or the will fall apart) in garlic butter & grill for about 3 minutes

Answer 4

marinate them with favorite dressing or concoction the day before and when the grill is hot and ready place them on the grill on the sides not over the coals. close it and let them cook for about 15- 30 minutes to your taste until the meat is white

Answer 5

Maybe lemon garlic butter sauce. Before and after grilling. Only cook them for like one minute or so.

Answer 6

I just saw a similar thing on a cooking show. They took the shell off the tail using scissors and then cooked it on a frying pan in butter and seafood seasoning. looked good...

Answer 7

Lots of garlic salt and peper..... cook them @ high temperature....mmmmmmmmmmmmmm