Grilled Rock Lobster Recipes

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.

GRILLED ROCK LOBSTER TAILS

Steps:

• Set grill to high heat.
• In a small bowl mix the lemon juice with oil, then add in salt, paprika, pepper and garlic powder; whisk until well combined (you can also mix this on a blender or processor).
• Split the lobster tails lengthwise using a large sharp knife.
• Brush the flesh side tail with the marinade.
• Lightly oil the grill plate.
• Place the tails flesh side down on grill.
• Cook for about 10-12 minutes brushing frequently with marinade.
• Discard any remaining marinade.
• Lobster is done when opaque in colour and firm to the touch.

GRILLED ROCK LOBSTER

Steps:

• Split rock tails lengthwise with a large knife.
• Mix seasoning with oil and lemon juice.
• Brush meat side of tail with marinade.
• Pre-heat grill and place rock tails meat side down and grill 5- 6 minutes until well scored.
• Turn over lobster and cook another 6 minutes, brushing often with remaining marinade.
• Lobster is done when it is opaque and firm to the touch.

GRILLED ROCK 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.