Defrosted lobster tails

16 years ago

Yesterday at the market they had frozen lobster tails for cheap, and so I bought a package. It was partially defrosted, but instead of defrosting it fully myself, I decided to wait until today to have it. I've never cooked lobster before, and so I have no idea what to do with it. We're going to be barbequing in the back yard this afternoon (mainly chicken thighs, mushrooms, and zucchini), and I thought perhaps I could put the lobster tail on the barbeque, but I am afraid of drying it out. I thought I might wrap it in foil with butter to put on the grill.

Any suggestions for what I should do?

Lars

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Comments (4)

triciae
16 years ago
Lars,

I've not cooked frozen lobster in a couple of decades but, for fresh, I've learned that they're best if I par-boil them for about 2 minutes before halving & putting on the grill. That way, I'm sure they'll be cooked properly without having to leave on the grill very long.

Once on the grill, I baste very simply with melted butter, a gulp of white wine, minced garlic, & fresh lemon juice. Sometimes, I'll add a bit of minced thyme and/or rosemary but just a tiny bit. Once grill marks appear (won't take long, just a couple minutes) I get them off the grill.

I think you'll do best if the tails are thawed before grilling. Soak wrapped in a bowl of cool water to thaw.

Enjoy!

/tricia
Lars
Original Author
16 years ago
Thanks, Tricia! For some reason I thought it was already cooked, but when I looked at the package, I realized that it is raw!! I'll try your method - it looks good. BTW, I have Italian parsley in my yard, in addition to thyme, and so I think I might add parsley to it (as well as the garlic and white wine). I also like the idea of par-boiling for 2 minutes. If this works out, I might be buying them again in the future. I don't have lemons on my tree yet (except for very tiny ones), but I do have lemons in the fridge. I've always wanted to cook lobster, but not a whole one, and finally the tails were at a price I could live with.

Lars
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triciae
16 years ago
Lars, if you've got wooden skewers use them after you've cut the tails & before putting on the grill. It will keep them from curling. They're not in the boiling water long enough that you can't flatten them out to half & place the skewer thru the tail. Just par-boil a couple minutes...you're just making sure they're done without drying them out on the grill.

The parsley is a great choice. Rosemary can overpower seafood, IMO. I want to taste the lobster, shrimp, etc.

/tricia

PS Don't forget to soak the skewers!
Lars
Original Author
16 years ago
Thanks again. We do have wooden skewers. Kevin had to go out to buy charcoal, and so we haven't started that yet. It's liable to get dark before we finish, but at least we have outdoor lighting.

I wouldn't have thought about the tails curling. BTW, we also have metal skewers that we normally use for the vegetables.

Lars

Defrosted lobster tails

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Defrosted lobster tails

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