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Cooking Lobster Tail On Grill
Frozen lobster tails can be from two sources -- warm or cold water. Warm water lobster tails are less tasty and not of very good quality. Though relatively inexpensive compared to cold water lobster tails, they become mushy when cooked and have a pungent odor and hence, it is better to be avoided. Therefore, when you want to enjoy eating lobster tails, it is better to go for the more expensive, tender and tasty cold water lobster tails. |
It is also important that you do not buy discolored meat or if you find grey or black spots on the flesh.
First, defrost the frozen lobster tails either using cold water or in a microwave. Also, insert a wooden skewer lengthwise in the tail to prevent curling of the tails. Boil the lobster tail in salt water for about 4 minutes, drain and cool them positioning them on the backs. Split the soft part of the tail with a sharp knife in the middle lengthwise. The hard shell should be left intact. Season the meat with olive oil, salt, pepper, lemon juice, melted butter, paprika, garlic powder.
Before starting the grilling procedure, oil the grill so that the tails do not stick to the grill during the cooking process. Before placing the tails on the grill, smear the tails with butter. Make sure that there are no flames on the grill. In case you see any flame, move the lobster tails away from it. It would take about 4 - 5 minutes on each side to grill. When the lobster does not look transparent, you can remove from the grill. Overcooking the lobster would make it tasteless and rubbery.
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