Barbecuing lobster tails is often viewed as a daunting task reserved for high-end steakhouse kitchens or seasoned grill masters. However, the truth is that lobster is one of the most rewarding and straightforward seafood items to prepare over an open flame. When you barbecue lobster, you aren’t just cooking it; you are enhancing its natural sweetness with a smoky char that boiling or steaming simply cannot replicate. Whether you are planning a romantic dinner for two or a backyard summer feast, mastering the art of the grill will elevate your culinary reputation instantly.
The key to a successful lobster barbecue lies in the preparation and the timing. Unlike a thick ribeye steak, lobster meat is delicate and lean. It requires a watchful eye and a gentle touch to ensure it remains succulent rather than rubbery. In this comprehensive guide, we will walk through everything from selecting the best tails to the final buttery glaze, ensuring your next barbecue is nothing short of spectacular.
Selecting the Right Lobster Tails for the Grill
Before you even light the charcoal, you need to start with high-quality ingredients. Most lobster tails found in grocery stores are either cold-water or warm-water lobsters. For the barbecue, cold-water tails from regions like Maine or South Africa are generally preferred. They tend to have whiter, firmer meat and a cleaner taste compared to warm-water varieties, which can sometimes be mushy.
Look for tails that are between 4 to 8 ounces. This size is manageable on the grill and cooks evenly. If the tails are frozen, ensure they are completely thawed before they hit the heat. The best way to thaw them is in the refrigerator overnight. If you are in a rush, you can place them in a sealed plastic bag and submerge them in cold water for about 30 to 60 minutes, but never use warm water or a microwave, as this will ruin the texture.
Preparing the Lobster: The Butterfly Technique
The most effective way to barbecue lobster tails is to “butterfly” them. This method involves cutting the top shell so the meat can sit on top, exposing it directly to the heat and providing a beautiful presentation.
Step 1: Cutting the Shell
Using a sharp pair of kitchen shears, cut down the center of the hard top shell, starting from the open end and stopping just before the tail fin. Be careful not to cut into the meat too deeply.
Step 2: Lifting the Meat
Gently pry the shell open with your thumbs to loosen it from the meat. Reach inside and lift the lobster meat upward, pulling it through the slit you made. Rest the meat on top of the closed shell. This creates a “pedestal” for the lobster, which protects it from the direct, intense heat of the grill grates while allowing the smoky flavor to penetrate the flesh.
Step 3: Cleaning and Seasoning
Once the meat is resting on the shell, check for the dark vein running down the center and remove it. Rinse the tail briefly if necessary and pat it dry with a paper towel. A dry surface is essential for achieving a good sear. Brush the meat generously with melted butter or olive oil and season with salt, pepper, and perhaps a touch of paprika for color.
Setting Up Your Grill
Whether you are using a gas grill or a charcoal barbecue, temperature control is your best friend. You want to aim for a medium-high heat. If you are using a thermometer, the internal temperature of the grill should be around 400°F to 450°F.
For charcoal enthusiasts, create a two-zone fire. Pile the hot coals on one side of the grill and leave the other side empty. This gives you a “safe zone” where you can move the lobster if the shells start to char too quickly or if flare-ups occur from dripping butter. For gas grills, simply turn one burner to high and another to medium or low.
The Barbecuing Process
Place the lobster tails on the grill with the meat side down first. This might seem counterintuitive if you have butterflied them, but a quick sear of about 2 to 3 minutes directly on the meat side helps lock in juices and adds a hint of caramelization.
After the initial sear, flip the tails over so the shells are resting on the grates and the meat is facing up. This is the “roasting” phase. Close the grill lid to trap the heat. As the lobster cooks, the shell will turn a vibrant, charred red, and the meat will change from translucent to a solid, opaque white.
During this time, you should baste the meat frequently. A classic basting liquid is a mixture of melted unsalted butter, minced garlic, a squeeze of fresh lemon juice, and chopped parsley. Use a silicone brush to dab the butter onto the meat every few minutes. The butter will seep down between the meat and the shell, essentially poaching the lobster in fat while it grills.
How to Tell When Lobster is Done
Overcooking is the most common mistake when people learn how to barbecue lobster tails. Lobster is done when the internal temperature of the meat reaches 140°F. If you don’t have a meat thermometer, look for visual cues. The meat should be firm to the touch and completely opaque. Total grilling time usually ranges from 8 to 12 minutes, depending on the size of the tails and the heat of your barbecue.
Once the tails reach the desired temperature, remove them from the grill immediately. Let them rest for about 2 to 3 minutes. This allows the juices to redistribute, ensuring every bite is moist.
Flavor Variations and Rubs
While garlic butter is the gold standard, the barbecue allows for plenty of creativity. You can experiment with different flavor profiles to suit your palate.
Cajun Spice
For a kick, mix cayenne pepper, garlic powder, onion powder, and dried thyme into your butter. The high heat of the barbecue toasts these spices, creating a crust that pairs perfectly with the sweet meat.
Citrus and Herb
If you prefer something lighter, use a combination of lemon, lime, and orange zest mixed with fresh cilantro or dill. This is particularly refreshing during the hot summer months.
Smoky Chipotle
To lean into the “barbecue” aspect, whisk some chipotle in adobo sauce into your melted butter. The heat and smokiness of the peppers complement the charred lobster shell beautifully.
Serving Suggestions
Barbecued lobster tails are a versatile main course. For a classic “Surf and Turf,” serve them alongside a grilled filet mignon or ribeye. If you want the lobster to be the star of the show, pair it with light, seasonal sides.
Grilled asparagus, a fresh corn salad with lime vinaigrette, or even a simple herb-infused risotto can balance the richness of the butter-soaked lobster. Don’t forget to serve extra lemon wedges on the side; the acidity is crucial for cutting through the fat and highlighting the sea-fresh flavor of the tail.
Common Mistakes to Avoid
One of the biggest pitfalls is grilling lobster tails while they are still partially frozen. This results in uneven cooking, where the outside becomes tough before the center is even warm. Always ensure a full thaw.
Another mistake is neglecting the grill grates. Make sure your grates are clean and lightly oiled before placing the seafood down. Lobster meat is lean and can stick easily, which ruins the beautiful butterfly presentation you worked hard to achieve.
Finally, avoid the temptation to walk away from the grill. Seafood cooks rapidly. A difference of sixty seconds can be the bridge between a gourmet meal and a rubbery disappointment. Stay by the barbecue, keep your basting brush ready, and enjoy the process.
Frequently Asked Questions
How do I prevent lobster tails from curling on the grill?
The butterfly method described above is the best way to prevent curling because the meat is moved on top of the shell, which acts as a weight. However, if you are grilling them in the shell without butterflying, you can insert a wooden or metal skewer lengthwise through the meat before grilling. This keeps the tail straight and ensures even cooking.
Can I barbecue frozen lobster tails directly?
It is highly discouraged to cook lobster tails from a frozen state. The meat will become tough and watery, and it is nearly impossible to butterfly a frozen tail without shattering the shell. Always thaw your lobster tails in the refrigerator or under cold running water before starting your barbecue.
What is the best wood for smoking lobster on a barbecue?
If you are using a charcoal grill or a smoker box on a gas grill, choose light, fruity woods. Apple, cherry, or pecan wood provides a subtle sweetness that doesn’t overwhelm the delicate flavor of the lobster. Avoid heavy woods like hickory or mesquite, as they can be too pungent for seafood.
Should I boil the lobster tails before putting them on the grill?
There is no need to parboil lobster tails before barbecuing them. Grilling provides plenty of heat to cook the meat thoroughly. Boiling beforehand often leads to overcooked, rubbery meat and prevents the lobster from absorbing the smoky flavors of the grill and the aromatics in your basting butter.
How long can I store leftover barbecued lobster?
Leftover lobster can be stored in an airtight container in the refrigerator for up to two days. However, lobster is best enjoyed fresh. If you do have leftovers, they are excellent when chopped up and used in a lobster roll, tossed into a creamy pasta, or added to a seafood chowder the following day. Reheat gently on low heat to avoid toughening the meat.