or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Question about grilling lobster tails
New Posts  All Forums:Forum Nav:

Question about grilling lobster tails

post #1 of 6
Thread Starter 

I would like to read some input about lobster tails for cooking on the grill. I live in Seattle and the most common variety available here is rock lobster. I have done some web searches and came up with several varieties, including Maine, Austrailian, warm water, cold water, etc. I don't want to go the mail order route and I suspect that all varieties are available here, if I look hard enough.

Can I get some opinions about the various types? Opinions about the rock lobster would also be appreciated. I am trying to do the surf and turf thing.

Thanks,
Rick

post #2 of 6
Rock lobster tails are warm water lobsters and ideal for the grill. You can buy them in various sizes, prices obviously based on size.

Thaw them out, split in half, for ease of cooking and serving, season, butter and put 'em on the grill. It doesn't get much easier than that.

Ciao,
Order In/Food Out ~ It's NOT magic.
- * - * - * - * -
"It's not getting any smarter out there. You have to come to terms with stupidity, and make it work for you." Frank Zappa
Reply
Order In/Food Out ~ It's NOT magic.
- * - * - * - * -
"It's not getting any smarter out there. You have to come to terms with stupidity, and make it work for you." Frank Zappa
Reply
post #3 of 6
Overall, I tend to prefer cold water lobsters to warm water lobsters. IMO, I find the meat from cold water lobsters to be a little sweeter than warm water lobsters. As far as which lobsters I prefer, I am a big fan of Maine lobsters, but that my just be my East Coast upbringing coming through.
post #4 of 6
I would vote for cold water lobster also. I tend to think they are more tasty and warm water lobsters tend to be a little dry.

What I always do also is to put a bamboo or small metal skewer through the meats before grilling/cooking so that they hold the form for presentation. Without it they will curl up to a little lobster ball.
post #5 of 6
again... cold water lobsters are preferred here, although I dont necessarilly like to grill just the tail. We usually grill whole lobsters. I also have to agree with Pete, Maine lobsters are the cream of the crop. Then again Im also an east coast guy.

We had the 2 pound suckers this weekend. Impressively big and a lot more flavorful and tender than I expected... Made for an amazing presentation although I had to scrounge in the attic to find big enough and suitable plates...
post #6 of 6
the australian lobster is not a true lobster - i think the french terminology is "langoustine". The Aussie lobster does not have claws per se (as in the maine or american lobsters), but has a larger carapace and tail.

I think the correct terminology for the "aussie lobster" is crayfish, rather than lobster. Stille very nice but quite expensive at approximately $70 per Kg.
"Nothing quite like the feeling of something newl"
Reply
"Nothing quite like the feeling of something newl"
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Question about grilling lobster tails