When I hear the words lobster tails, my mouth instantly starts watering. The luxurious, sweet treasure from the sea is enjoyed in fancy restaurants all over the world. This week we are going to show you how to prepare a show stopping presentation that you will want to make again and again.
The big decision is, do you want northern, cold water tails or Florida, warm water tails? Both are most definitely tasty treats that you’re sure to enjoy, but….which is better? We answer that very question in this weeks video. Take a look, try it for yourself and see if you agree with our outcome.
Either way, this was a very fun and delicious experiment. I hope you enjoy the video and look forward to seeing you the next time on….The FOGO Life.
Recipe Type: Seafood
Skill Level: Medium
Grill time: 15 minutes
Method: Indirect Grilling
FOGO Charcoal- The First Ingredient
2 Florida Spiny Lobster Tails
2 Maine Lobster Tails from Lobster Anywhere
1 Stick of butter
1 tbsp minced garlic
Fresh herbs of your choice, ie: rosemary, sage, thyme, fresh oregano…
- Light your charcoal and prepare the grill for indirect cooking at 250°
- Spilt the lobster tails down the top with kitchen shears. Pull the lobster meat out and lay it on top of the shell.
- Place the tails in the center of the grill. Place all of the butter ingredients in a grill safe, small pot and place that on the grill. Close the lid and cook them until the internal temperature of the tails are 140°. Baste each tail with the butter mixture 2-3 times while they are cooking.
- When they hit the desired temperature, remove from the grill, baste once more with the butter mixture and allow to rest for a few minutes. This will allow the carryover heat to bring them to the desired 145° internal temperature.