lobster tail?

[bluespark]

so i picked up a couple of "fresh" lobster tails at the local grocery for what seemed like a decent price ($10) as an impulse buy. now i just need to figure out how to cook them. boil, grill, or bake???? wwmsd? would the cedar wraps i got for xmas do the lobstah any justice?

[rideit]

Lobstertail Tempura, with a wasabi Aoili....

[bluespark]

sounds great, but i have none of the fixins to pull that off. bout all i have in the cupoard right now is evoo, butter, and spices.....

[rideit]

Keep it simple, then.
Grill it (UNDERDONE, it WILL keep cooking!) in a light Olive Oil/Butter mix, lightly sprinkle with garlic, salt, and black pepper.
Have a butter dipping ramiken or bowl on the side. Cannot go wrong. If you have some Old Bay, a pinch of that goes a long way...

[bluespark]

out of the shell i assume?

[gatorboy]

Stick a skewer threw the tail the long way. Will keep it straight while cooking (otherwise it'll curl up like a shrimp).

[iscariot]

butterfly the shell and pull the tail on to the top of it. Skewer the long way to keep it straight. Throw on the barbq slather in butter. DO NOT OVER COOK.

I used to buy 1 lb lobster tails from the local seafood deli when they had them on special. I'd cook these for about 15 minutes on a med-high heat barbq. These things were really thick though; like the size of two fists.

I think smaller tails could be done at a higher heat with less time.

[Tye 1on]

nuke it...

[Shredhead]

I don't think there is such a thing as a "fresh tail" unless you spear it yourself.
If your getting it at a grocery store, they've been frozen somewhere along the line, they go south really fast. Make sure they smell good.

Nothing like spearing one, twisting it off and throwing it on the grill. Curling up doesn't bother me and I'm not a butter guy. Like everyone said, don't overcook them.

I'm still pissed the Bahamas pushed opening day back to Sept. 1. Though I am sure it keeps the FL riff raff from depleating the stock.

[Helldawg]

+1 don't overcook...

[bluespark]

[QUOTE
Grill it (UNDERDONE, it WILL keep cooking!) in a light Olive Oil/Butter mix, lightly sprinkle with garlic, salt, and black pepper.
..[/QUOTE]
kept it simple like that^^and it turned out damn tasty.

[flyandski365]

I don't think there is such a thing as a "fresh tail" unless you spear it yourself.
If your getting it at a grocery store, they've been frozen somewhere along the line, they go south really fast. Make sure they smell good.

Nothing like spearing one, twisting it off and throwing it on the grill. Curling up doesn't bother me and I'm not a butter guy. Like everyone said, don't overcook them.

I'm still pissed the Bahamas pushed opening day back to Sept. 1. Though I am sure it keeps the FL riff raff from depleating the stock.

You spear them? That kinda takes the fun out of it IMO. I guess thats legal in the bahamas though?

[fez]

I don't think there is such a thing as a "fresh tail" unless you spear it yourself.
If your getting it at a grocery store, they've been frozen somewhere along the line, they go south really fast. Make sure they smell good.

Nothing like spearing one, twisting it off and throwing it on the grill. Curling up doesn't bother me and I'm not a butter guy. Like everyone said, don't overcook them.

I'm still pissed the Bahamas pushed opening day back to Sept. 1. Though I am sure it keeps the FL riff raff from depleating the stock.

dem ain't lobstah