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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Friday, July 17, 2009

Recipe: Driftwood Grilled Lobster Tails

This recipe comes to us from the fine folks at Weber.

Driftwood-Grilled Lobster Tails
Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Serves: 4

Prep time: 15 minutes
Grilling time: 7 to 11 minutes
Special equipment: 8 bamboo skewers, soaked in water for at least 30 minutes

3/4 cup (1-1/2 sticks) unsalted butter
3 tablespoons finely chopped chives
4 Maine lobster tails, about 10 ounces each
1/2 teaspoon sea salt
2 lemons, cut into eighths

1. Prepare the grill for direct cooking over high heat or, if you happen to be at the shore, light dried driftwood or charcoal in a hole dug in the sand. Push the driftwood or charcoal to one side of the hole and place a cooking grate on top.

2. In a small saucepan, off to the side of the charcoal, heat the butter until just melted. Add the chives.

3. Using a pair of kitchen shears, cut each lobster tail in half lengthwise through the hard top shell and the meat, keeping the shell attached to the meat. Skewer each split tail with a soaked bamboo skewer to keep it from curling as it cooks. Brush the lobster meat with some of the chive butter and season with the salt.

4. Brush the cooking grate clean. Grill the lobsters, flesh sides down, over direct high heat (450° to 550°F), with the lid off, for about 3 minutes. Turn the lobsters over, brush with more chive butter and continue grilling for 4 to 8 minutes, basting with butter occasionally. Swap their positions as needed for even cooking. When the lobster is done, the shells will be a rich reddish-brown and the meat will be firm, juicy, and coral-white. Squeeze the lemons over the lobster and serve immediately with the remaining butter.


At 6:13 AM, Anonymous Anonymous said...

Nice recipe, I'll definitely try this one out next time I have a barbecue. It's not really been barbecue weather here in England though, although we did have a National BBQ Week back in May, I was just reading this article about it: http://www.cotswold-fayre.co.uk/specialitybites/2009/05/national-bbq-week-25-31st-may/

At 6:33 PM, Blogger Terry (aka) Big Daddy said...

I did some Lobster Tails on the grill a few years ago. Best thing I ever did.

They were killer, but at 14 bucks a pop, I couldn't afford to screw them up.

Ain't nothing like grilled seafood. Best dang grub in the world.



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