Charcoal Grilled Cold Water Lobster Tail Recipe
Recipe information
Make Charcoal Grilled Cold Water Lobster Tail in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Fresh Seafood
Grill & Basting
Finishing & Serving
Fresh Seafood
1. Thaw & Prepare
If lobster tails are frozen, thaw in the refrigerator 24 hours or place sealed tails in cold water for 30–60 minutes until pliable. Pat dry with paper towels.
2. Butterfly the Tails
Using kitchen shears, cut down the center of the top shell lengthwise from the open end toward the tail, stopping at the tail fan. Carefully pry the shell open and lift the meat, keeping it attached at the base, and rest the meat on top of the shell (butterflying). Remove any dark digestive vein. Sprinkle both sides of the meat lightly with coarse sea salt and freshly ground black pepper.
Grill & Basting
3. Preheat Charcoal Grill
Light a charcoal grill and arrange coals for two-zone cooking (hot direct zone and cooler indirect zone). Preheat until the grill grate reaches about 450–500°F (230–260°C) at direct heat. Clean and oil the grate.
4. Make Basting Butter
In a small saucepan over low heat, melt the unsalted butter with olive oil. Stir in minced garlic and cook for 1–2 minutes until fragrant (do not brown). Remove from heat and whisk in lemon juice, lemon zest, smoked paprika, red pepper flakes if using, and half of the chopped parsley. Reserve 3–4 tablespoons of this butter mixture for finishing.
5. Initial Sear
Place lobster tails meat-side down over the hot direct zone for 1–2 minutes to get good char and color. Watch closely to prevent flare-ups; move to indirect zone immediately if flames rise.
6. Finish Over Indirect Heat & Baste
Move lobster tails to the cooler indirect zone, meat-side up. Generously brush the exposed meat with the basting butter. Close the grill lid and cook until the internal temperature of the thickest part of the meat reaches 135–140°F (57–60°C), about 6–10 minutes depending on size. Halfway through cooking, open and baste again with more butter. Total grill time after searing typically 6–10 minutes.
7. Caramelize (optional)
For extra char, during the last 30–60 seconds return tails briefly to direct heat, meat-side down, watching carefully to avoid burning—this will add additional grill marks and slight caramelization.
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