How Long Does It Take to Grill Lobster Tail (And Why)?

Exact Answer: 8 minutes

Because the lobster tail is quite costly, it appears to be rather opulent. It is, nevertheless, really simple to prepare. This recipe takes less than 30 minutes to cook and is ideal for a festive supper. Prepare the barbecue over moderate heat, about 350-400 degrees Fahrenheit. Pierce the tails to keep them from curling.

Lobster tails are cooked when the carapace becomes orange and the interior becomes opaque. Just use eye signals as well as the prescribed preparation timings to avoid overcooking your lobster.

How Long Does It Take to Grill Lobster Tail?

A moderate flame or coal barbecue burner should be ready. Coat each side of the lobster with oil and place it underside down on the grilling surface. Grill just till the shell is deep orange and the collagen in the fluids that ooze out from the exterior goes whitish and thickens.  It will take approximately 8 minutes to cook a chilled lobster tail.
Set aside to cool for another few minutes after removing the lobster tail from the barbecue.

Carefully place the tails on one half of the grill when the charcoal is hot and somewhat smeared with soot.
The barbecue should indeed be heated to a degree of 350-400 degrees Fahrenheit.

Vary according to the size, grilling of lobster tails should be done for 5-6 minutes meat face down, then 1-6 minutes meat face up.

Regarding lobster tail grilling, a great thumb rule is 60-75 seconds of duration for each ounce of the single tail. Assuming the lobster tails are 8 ounces apiece, you’ll barbecue them for a total of around 600 seconds, or 8–10 minutes. Five to six minutes would be spent with the skin side down, and the rest would just be spent on tossing.

Continue brushing the tails to incorporate the oil into the flesh. Once the lobster flesh is glossy and thick, one can realize they’re ready.

Why Do Lobster Tails Take So Long To Grill?

Once the grill is hot, set the lobster tails flesh-side down on the grill and cook for about 5 minutes, undisturbed. This ensures that the meat does not adhere to the grill plates when grilling. The lobster is ready to be tossed when the meat begins to peel away from the grill.

Now flip the tail and brush the flesh of the lobster with melted garlic and herb butter. After faint sear markings are noticeable, only flip and raise them. This side will take a few more minutes to finish cooking. If you overheat the tails, they might shrivel up and be squishy. It’s fine to scorch the lobster tail’s exterior surface, although be cautious never to burn the meat part.

The lobster interior should be dense, not transparent, and it should be firm overall. The meat turns bright orangish-red after a few minutes, and your dish is ready to serve.

Conclusion

Once the meat is dense and the exterior is a shiny orange, the lobster tail is prepared. Overcooking the lobster will result in dried, chewy flesh. If grilled properly, the lobster tail is quite firm and juicy on the inside, making it quite a lavish dish for an occasion.

Grilled lobster is best served immediately, as shellfish does not get reheated well. To avoid them drying out, cut the lobster tails ahead of time and cover them in plastic prior to putting them in the fridge.

One could use an electronic barbecue, a cooktop grill, or just about any barbecue users have had onboard if you don’t really have access to an outside barbecue. What matters is how much time you spend grilling the lobster tail. So, be attentive and make a tasty treat for yourself!

References

1. https://www.taylorfrancis.com/books/mono/10.4324/9781315450810/fake-food-cookbook-tamara-honesty-karestin-harrison
2. https://online.ucpress.edu/gastronomica/article-abstract/18/4/94/46402