Grill Maestro

Grilling lobster can be a real summer-time treat if you’ve never tried it before.

To start, you have to be working with live or thawed lobster tails. It can’t be frozen. If it’s frozen, boil it for about three or four minutes before you start prepping it for the grill. If it’s live, you’ll want to boil the lobster to kill it – it should take seven or eight minutes.

Once you have the tails, you’ll want to cut open the underside shell. This is the translucent side, not the darker red side. I use scissors to cut through it because that’s easiest. If you want, you can butterfly it a little but cutting into but not through the tail.

Crucial step: Stick a skewer or two along the length of the tail. If you don’t, it’ll curl as it cooks and you won’t cook it as well. Now you can pack all the flavor and goodness you want into the tail, such as butter, salt, pepper, and all sorts of other seasonings you like.

Wrap the whole thing in some aluminum foil and cook until the meat is opaque, should be around 11 or 12 minutes.

Delicious!

(Photo: boyko)

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