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Question about lobster tails

post #1 of 6
5/28/06 at 12:16pm
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
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post #2 of 6
5/28/06 at 12:32pm
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,
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post #3 of 6
5/28/06 at 12:32pm
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.
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post #4 of 6
5/28/06 at 9:47pm
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.
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post #5 of 6
5/29/06 at 1:26am
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...
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post #6 of 6
5/29/06 at 2:26am
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.
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