How Do You Cook A Butterfly Lobster Tail On A Grill?
Grilling butterfly lobster tail is a great way to turn a typical backyard cook-out into a gourmet affair. Lobster tails might be a bit pricey, but seasoning and cooking them is as straightforward as any other recipe for cooking meat over a charcoal or gas grill. Step 1 Push a metal skewer lengthwise through the meat of each lobster tail to prevent it from curling up during cooking. Set the skewers on a tray with the meat facing up. Step 2 Make an olive oil-based sauce to pour into the center crevasse of the lobster tail. For every two or three tails, use 1 tbsp. of olive oil, a pinch of salt and one of three seasoning mixtures: either 1 tsp. of Old Bay; half a tsp. of oregano and half a tsp. of basil; or 1 clove of minced garlic and 1 tsp. of dried parsley flakes. Step 3 Set the lobster tails on the grill meaty side down. For every 2 oz. of weight, they should be cooked for three to five minutes, depending on the heat of the grill. A 4 oz. tail should be grilled for six to 10 minutes,
Grilling butterfly lobster tail is a great way to turn a typical backyard cook-out into a gourmet affair. Lobster tails might be a bit pricey, but seasoning and cooking them is as straightforward as any other recipe for cooking meat over a charcoal or gas grill. Push a metal skewer lengthwise through the meat of each lobster tail to prevent it from curling up during cooking. Set the skewers on a tray with the meat facing up. Make an olive oil-based sauce to pour into the center crevasse of the lobster tail. For every two or three tails, use 1 tbsp. of olive oil, a pinch of salt and one of three seasoning mixtures: either 1 tsp. of Old Bay; half a tsp. of oregano and half a tsp. of basil; or 1 clove of minced garlic and 1 tsp. of dried parsley flakes. Set the lobster tails on the grill meaty side down. For every 2 oz. of weight, they should be cooked for three to five minutes, depending on the heat of the grill. A 4 oz. tail should be grilled for six to 10 minutes, for example. Flip the
