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Dueling Lobster Tails

Updated: May 25, 2020


The only thing better than a lobster tail.. is two! For many, the lobster tail meat is the best tasting part of the lobster. Lobster tail is firmer than the meat from the claws. There is substantially more meat in a lobster tail, and it is easier to push out of the shell with a fork. There are many different ways to prepare lobster tails, so I've added a few variations to help you decide which "dueling tails" are best for you.

  • Two lobster tails of preferred size

  • 2 TBSN softened butter

  • 1 teaspoon smoked paprika

Sharp kitchen shears, wooden/metal skewers, butter knife, mixing spoon, pre-soaked cedar plank 

Prep: 20 min, 10 min preheat Cook: 10-13 min on bbq grill Ready: 33 min Serves: 2 lobster tails

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.



To make Cedar Grilled Lobster Tails:


1. Pre-soak cedar planks 2-12 hours before cooking. To butterfly lobster tails, see DIY How to Butterfly Lobster Tails.


2.  Brush softened butter mixture over the lobster meat. 

3.  Preheat grill to 325 degrees F.  


4.  Place the cedar plank over direct heat on the grill. Close the lid and heat for 10 minutes until the plank begins to crackle and smoke.


5.  Use tongs to move the cedar plank over indirect heat. Using tongs, place lobster tails meat-side down on the cedar plank.


6.  Loosely cover with aluminum foil to keep food moist. Cover and grill for 5 minutes.

7.  Use tongs to turn tails over on plank, meat side up and baste with more butter. 

8.  Grill for 5-8 minutes until lobster shells turn bright red and the meat is opaque.

9.  Use tongs to remove from plank. Remove skewer (from Butterfly recipe). Sprinkle with smoked paprika and serve with lemon wedges.



One 4 oz lobster: 130 calories, 2 g fat (.7 g saturated fat), 80 mg cholesterol, 200 mg sodium, 3 g carbohydrate (0 sugars, 0 fiber), 23 g protein.

The good news: Lobster is low in Saturated Fat. It is also a good source of Vitamin B12, Pantothenic Acid and Phosphorus, and a very good source of Protein, Zinc, Copper and Selenium, magnesium, vitamin E, and a small amount of omega-3 fatty acids.

The bad news: Lobster is high in Sodium, and very high in Cholesterol.


White wines, especially those with more mineral and vegetable notes, work better than fruit-oriented wines. Chardonnay with its delicious vanilla notes is an excellent choice to serve with lobster. Viognier, White Burgundy and Sauvignon Blanc are also perfect for pairing.

Vegan and vegetarian alternative. Replace lobster with mixture of chopped hearts of palm, red onion, and Vegan mayonnaise. 

Pump up the protein by adding shrimp, crab legs, or Savory Seafood Stuffing as a side dish. 


Side Dish pairing: Shrimp, Crab Legs, Savory Seafood Stuffing


HERE ARE VARIATIONS OF THE BASIC RECIPE:

Broiled Lobster Tail- Place tails in a broiler for about 5-10 minutes until tails are lightly browned and lobster meat is opaque.

Beer Boiled Lobster Tail-  In a medium saucepan add a bottle/can of stout beer and cook over medium to high heat. Bring the beer to a boil. Place lobster tails in saucepan and cover. Reduce heat and simmer for 8 minutes until lobster shells turn bright red and the meat is opaque.

Steamed Lobster Tail- Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes until lobster shells turn bright red and the meat is opaque. 

Boiled Orange Lobster Tail. Melt 6 TBSN butter in a skillet over low heat. Stir a cup of orange juice into melted butter and bring mixture to a simmer. Stir in 1/4 cup white wine. Place lobster tails in orange juice and wine mixture. Cover and steam 8 minutes until lobster shells turn bright red and the meat is opaque. 


Voodoo Lobster Tails Butterfly lobster tails and brush generously with prepared voodoo sauce. Cook lobster tails in oven at 375 degrees F on top rack for 15 minutes. Serve with lemon wedge and condiment bowl of prepared voodoo sauce for dipping. Check out our post for New Orleans Voodoo Shrimp and follow the recipe for Voodoo Sauce. 

Baked Parmesan Lobster Tail. Preheat oven to 375 degrees F. Mix 1/4 cup grated Parmesan cheese, one TBSN butter, and a TBSN Caesar salad dressing in a bowl. Shape 2 sheets of aluminum foil into boats just wide enough to hold lobster tails upright; sides should be 1 inch high. Set lobster tails belly-side up in boats. Squeeze lemon juice over lobster meat. Spoon Parmesan cheese mixture evenly on top. Set lobster tails inside the prepared baking dish and cover loosely with aluminum foil. Bake for 8 minutes. Turn oven to broil; broil until tops are crispy, about 2 minutes. 


Seafood Stuffed Lobster Tails: Follow above recipe and top butterflied lobster tail with Savory Seafood Stuffing (click here to see recipe).



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