For grilling when you get home from work, there’s no time to do indirect grilling. You need something that can cook quickly directly over the embers. On the way home from work Tuesday, I stopped by Publix and picked up two lobster tails for Ruth and me. I also called ahead to Mellow Mushroom and ordered a small pizza for the kids (I’ve gotta know they appreciate lobster before I buy a whole tail for them–they can try ours for now). I figured that I wouldn’t have time to make a fancy sauce for the lobster tails so I just picked up some fresh chives and planned to chop them and add them to melted butter. That’s really all you need for lobster anyway. I mean, come on, it’s lobster!
While the charcoal was burning, I essentially butterflied the lobster tails. I split the tails all the way down to the end and then carefully pulled the meat out. I then melted the butter and threw in some chopped chives. Before putting the lobster tails on the grill, I coated them with olive oil and used a napkin to coat the grill grates with olive oil as well (I didn’t want to leave any lobster on the grill!)
I then placed the lobster tails meat side down on the grill and basted with the melted butter and chives. After about four minutes I turned them over and basted again. It probably only took another four minutes and the meat was opaque and firm so I knew it was done. As the lobster tails were grilling, I frequently basted them with the butter and chives.
I then poured the rest of my butter and chives into two ramekins for dipping and served the lobster tails with black beans and rice (Ruth made the side dish the night before so we had some handy to go with the lobster).
The lobster tails were scrumptious! I think if people realized just how quick and easy lobster tails are to grill, they would be eating a lot more lobster.
So next time you’re short on time but want something to grill, just pick up some lobster tails and spoil yourself!