Just when you thought you've tried everything on your Big Green Egg along comes this lobster tail recipe. Adding in the wood fired flavor of this kamado style grill to a favorite dish will simply bring your meals up to a new level.
How To Grill Lobster Tail On A Big Green Egg
Watch as Ace's Grilling Expert, Chef Jason, shows you the gear, gadgets and grill that makes this delicious entrée.
Cook Time: 15-20 Minutes (depending on desired doneness)
Cook Temp: 450˚ F - with plancha
Ingredients
Measure Ingredient Prep Notes
8 ea Lobster, Tail Cold Water 4oz wt each
3 stick Butter, Salted
To taste Rub-A-Dub
To taste Garlic, Fresh, Crushed
Garnish Lemon Wedges
Garnish Parsley, Italian, Fresh
Prep Directions:
Make sure the lobster tails are fully defrosted before cutting thru the shell and into the tail meat
Set the knife tip at the end of the tail and slowly cut into the shell
Be sure to only cut about 80% of the way thru the meat
Once you cut thru the shell into the meat, remove the sand vein
Slowly and carefully remove the meat from the shell, being careful not to tear the meat
Push the shell back together in the middle
Lay the lobster meat on top of the shell
Butter and season to taste
Lobster Notes:
Cold Water Lobster – typically found in the north Atlantic and in the cooler coastal waters
** Cold water tails tend to be firmer, sweeter and have a whiter meat
Warm Water Lobster – typically named for the warm water locations it is found
** Warm water tails tend to be softer, have a more fishy taste and have a darker or off white color
Preparation Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Make sure your plancha is seasoned prior to its first use
10-15 Minutes Ahead – prep lobster as follows
Make sure the lobster tails are fully defrosted before cutting thru the shell and into the tail meat
Set the knife tip at the end of the tail and slowly cut into the shell
Be sure to only cut about 80% of the way thru the meat
Once you cut thru the shell into the meat, remove the sand vein and rinse if needed
Slowly and carefully remove the meat from the shell, being careful not to tear the meat
Push the shell back together in the middle
Lay the lobster meat on top of the shell
Butter and season to taste
Place in fridge to keep cold while grill is pre heating
To Light Your Big Green Egg, stir charcoal in the Big Green Egg and Top off with Fresh Charcoal, move charcoal pile to one side to create that Dual Zone or Indirect Setup
Clean out ash pit if needed
Open Bottom vent and top vent for maximum air flow during startup process
Make a well towards the one side of the Egg and ignite the charcoal using speedilight starters or an EGGniter
When temp hits 200˚ add the Big Green Egg Plancha/Griddle on top of the grill grate, over the hottest side of the egg
Place the butter in a small saucepan and melt (should take 3-5 minites), this keeps the milk solids and fat combined and prevents separation. Season to taste with Garlic and Rub a Dub if desired or season with salt and pepper
Close the dome
Heat to pit temp of 450˚ and hold
Burp Big Green Egg and Open dome
Once grill is preheated to 450 degrees
Place the tails onto the plancha and close the dome
Start to watch closely for 15-20 minutes, or until internal temp reaches 145 degrees
Be sure to BURP the Big Green Egg each time, before opening
How to tell when the tail is fully cooked
Will turn from pale color to white color with orange bands
Should be white in the center of the tail
Cook to internal temperature of 145 degrees
TIP – to ensure tail stays nice and juicy, cook until just done and allow residual heat to finish the tail, over cooking will make tail dry and rubbery
Remove from grill and brush with butter and season as needed
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