Bahamian Grilled Lobster Tails Recipes

BAHAMIAN GRILLED LOBSTER TAILS

Steps:

• Holding each lobster tail shell side down, cut away the ribbed membrane as close to the shell as possible with kitchen shears, remove the lobster meat in one piece from each shell, and rinse and pat dry the shells.
• Devein the pieces of lobster meat if necessary, rinse and pat them dry, and sprinkle them with the lemon juice.
• In a small saucepan melt the butter with minced garlic and remove the pan from the heat.
• In a shallow bowl stir together well the bread crumbs, the salt, the pepper, the herbs, the garlic powder, the cayenne and the Parmesan cheese.
• Roll the pieces of lobster meat in the garlic butter, dredge them in the bread crumb mixture and return them to the shells.
• Grill the lobster tails, shell sides down, on a rack set 4-6-inches over glowing coals, turning them occasionally from side to side, for 10 minutes.
• Cover the grill and grill the lobster tails for 5-10 minutes more, or until they are just cooked through.

BAHAMIAN GRILLED LOBSTER TAILS

Steps:

• 1. In a small saucepan melt the butter with minced garlic and remove the pan from the heat.
• 2. In a shallow bowl stir together well the bread crumbs, the salt, the pepper, the herbs, the garlic powder, the cayenne and the Parmesan cheese.
• 3. Roll the pieces of lobster meat in the garlic butter, dredge them in the bread crumb mixture and return them to the shells.
• 4. Grill the lobster tails, shell sides down, on a rack set 4-6-inches over glowing coals, turning them occasionally from side to side, for 10 minutes.
• 5. Cover the grill and grill the lobster tails for 5-10 minutes more, or until they are just cooked through.

BUTTERFLIED LOBSTER TAILS

Steps:

• Defrost the lobster tails.
• Preheat the oven to 450 degrees.
• Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
• Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
• Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

GRILLED LOBSTER TAILS

Steps:

• Turn the oven on to"grill".
• Prepare sauce by melting butter and stirring in the lemon peel, green onion tops, and garlic.
• Keep it warm on minimum heat.
• Prepare lobster by cutting along edges on tail and under edge, cracking several joints in overshell to prevent it from curling.
• Grease a rack and place lobster shell side down, 4-6 inches above the top element.
• Brush tails with butter sauce.
• Cover with tin foil and cut a few slits for vents.
• Grill for 5 minute.
• Brush with sauce.
• Turn lobster over and grill covered for an additional 3-5 minutes or until the flesh is no longer opague.
• Serve with remaining sauce.
• Garnish with lemon wedges.

GRILLED LOBSTER TAILS

Steps:

• Preheat grill for high heat.
• Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
• Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

BARBECUED LOBSTER TAILS

Steps:

• Split the tails lengthwise with a large knife.
• Thoroughly mix all the other ingredients.
• Brush meat side of tail with marinade.
• Place the tails meat side down over medium coals and grill for 5-6 minutes.
• Turn over lobster and cook for another 5-6 minutes, brushing often with the remaining marinade.
• Do not overcook- lobster is done when it is opaque and firm to the touch.
• Serve with drawn butter and hunks of fresh lemon.
• Drool.

GRILLED LOBSTER TAILS

Steps:

• Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.