Need good lobster tail recipe ASAP!

http://www.cooks.com/

I cook tails on the grill. Direct heat, maybe five minutes a side but doneness is determinable by inserting a toothpick or fork into the meat. Are you cooking a whole lobster or just the tail?

No just tails. Do you marinade them in anything? Someone just told me to grill. Foil the, make a cut in the middle and cook with herb butter sauce.

this thread is making me hungry again

Lobster has basically no taste. Its more the texture & the butter its eaten with + the fact that it is lobster that make it so yummy.

Grilling it will give it some flavor, as it will absorb some of the smoke. You can try to add some herbs to the fire when grilling, and it will pick up subtle aspects of the herbs.

Just serve with melted garlic butter and fresh sour or french roll, and you have a winner - everytime!!!

FYI: for those of you who dont want to drop the money on the lobster, or dont have it available near you - look for "Monk Fish." Commonly referred to as 'the poor mans lobster', its is remarkably similar in texture and taste to lobster - but much less expensive considering your paying for the meat only and not all the shell, etc. You can prepare this in much the same way. I like mine with a White Wine & Caper sauce that has LOTS of butter and garlic in it.

try lobster fra diavolo

whats that?

If you don't know what you're doing just steam it while it's alive and prepare a side of drawn butter and some sliced lemons.

No, No Marinade. Once the tails are thawed, lay them on them on their back or hold them in the palm of your hand and then with a pair of kitchen sissors, cut the bottom of the shell down each side being careful not to cut into the meat. the object is to remove the outer covering of the shell. remove it completely. This should also remove the small side fins as well. You do not have to but I do slide a finger under the meat and lift it out of the shell and then put it back inside. This just makes it easier to get out of the shell after it has been cooked.
One you have done this, sprinkle a little Paprika on the meat. This is for color only. I am not sure it does anything for the flavor but it looks really good.

When you are ready to place it on the grill, start shell side down (this would be the top of the lobster facing down). Spread the tail fins out, again for looks. They will close some until the heat takes over and then they will stay open fanned out. Flip them after about five minutes. Depending on the temperature of your grill you will probably be close to done. take them all off the grill and them stick a toothpick or fork into the meat. If it is done it will be firm and the meat will not stick to try to hold on to the object you are sticking into it. It is does stick, put it back on the grill, meat side down for a minute ot two and the restick.

Melt some butter and draw off the top to dip the meat into while you are dining on it and you will have yourself a great meal.

Enjoy.

1 Lobster tail
Grill
Dip in butter

No charge.

ok i am gonna give me secret recipe..
you have live lobster, frying oil, sea salt, fresh garlic. big knife.
you slice the lobster in the middle, insert the pointy knife in the head/back and shoe it thru, kills it immy. then slice down the back.
next you clean out the two halves of all the gunk.. rub the inside gently with minced garlic and seasalt. meantime heat up yr oil in a large frying pot, need only like a 3 inch layer of oil, cook the lobsters halves apprx 5 minutes each side. then remove and let the halves drain the excess oil, serve with margaritas, black beans and tortillas.. (and ofcourse drawn butter)it is called lobster puerto nuevo style. the only way i do lobster.. it is excellent.
the only hard part is slicing the lobster while he/she is still partly acting alive.

Sweet.. off to the store to get butter, garlic and some herbs.. If Im not too drunk I’ll post pictures tonight. This is going to be cool..