Not too long ago, we did a comparison between northern “Maine” lobster and warm water “Spiny or Florida” lobsters. Well, we received all kinds of messages saying that boiling or steaming is the only true way to prepare a northern cold-water lobster. Well, you know us, we like everything better when it is grilled but we decided to do a side-by-side comparison. One tail boiled and one tail grilled.
Let’s face it, there really is no loser in this comparison. One tail really did edge out the other for us. The two different preparations gave different textures and a bit different flavor. To say one was far better than the other would be a stretch, but we did come out with a victor in this tail-to-tail battle. It probably comes down to personal preference, but we felt that the clear winner was the……. Ahhh, you didn’t think we were going to make it that easy on you, did you? Go ahead and watch the video and see what we came up with. The results may or may not surprise you! Either way, please give the video a watch, leave a comment telling us which you think would be better and subscribe to the channel.
We certainly hope you enjoy it, remember to get out and grill and keep on living The FOGO Life!
RECIPE TYPE: Seafood
SKILL LEVEL: Easy
GRILL TIME: 15 Minutes
BOIL TIME: 7 Minutes
FOGO Charcoal- The First Ingredient
2 similar sized lobster tails
½ stick unsalted butter
Chopped fresh herbs of your choice – we used fresh rosemary, sage, Italian oregano, and thyme
1 tsp garlic powder
- Prepare your grill for indirect cooking at 250°.
- Fill a large enough pot to fit one tail halfway with water and set it on a burner to achieve a rolling boil.
- Prepare each tail for their individual method of cooking. For boiling, do nothing, it’s ready. For grilling, use kitchen shears to cut down the top of the lobster shell until you hit the fan part of the tail. Pull the meat up out of the tail and lay it back on top of the shell.
- Place your chopped herbs, ½ stick of butter and garlic powder in a small pot and place it on the grill. Place one lobster tail on the grill as well. Close the lid. Baste the tail with the butter mixture every three minutes until the tail reaches an internal temp of 142°. Remove from the grill.
- After 7 minutes of the 1st tail grilling, add the remaining tail to the pot of boiling water. When it returns to a full boil, lower the heat, cover the pot, and allow to cook for: 5-6 minutes for 7-6 oz tails, 6-8 minutes for an 8-10 oz lobster tail or 10 minutes for 16-20 oz tails.
- After removing the tails from the grill and boiling water, allow to cool for a minute, then remove the meat from the shell. Serve with remaining butter/herb mixture.