How to cook lobster
· How to boil lobster
· How to grill lobster
· How to steam lobster
· How to cook lobster tails
· How to cook live lobster
· How to cook frozen lobster

Lobster Recipes:
· Lobster Alfredo
· Lobster Bisque
· Florentine Lobster Crepes
· Lobster Newberg
· Lobster Vichyssoise
· Lobster With Saffron
· Lobster Roll
· Lobster Salad
· Lobster Sauce
· Lobster Tail

· A1 Gourmet

Lobster Tail Recipe

Grilled spiny lobster tail recipe

This lobster tail recipe is based on clawless spiny lobsters, so called rock lobsters, from the species Panulirius argus. These lobsters inhabit warm U.S. waters, e.g. off the coasts of Florida and California. They are also found in the Caribbean Sea.  You can however use other lobster species as well.

Grilled spiny lobster tail recipe ingredients

4 live spiny lobsters
10 ounces of butter

2 cups of tomatoes
1 garlic clove
1 shallot
4 large leaves of fresh basil
2 tablespoons of red wine vinegar
1 tablespoons of olive oil
Salt and pepper to taste

4 quarts of water
Salt
Salt and pepper to taste

Grilled spiny lobster tail recipe preparation

1. Kill the lobsters.
2. Remove the tails from the rest of the body.
3. Scrape any grit from the head.
4. Chop the shell of the head using a food processor.
5. Place the butter in a small sauce pan and warm it over low heat.
6. Add the lobster shell and prepare over very low heat until the shells have become red.
7. Use a china cap (chinois) to strain.
8. Leave to cool off.
9. Dice the tomatoes into fairly large pieces.
10. Dice the garlic clove.
11. Shred the shallot into long, thin strips (julienne), then turn it 90 degrees and dice it. The aim is to form small shallow cubes with a side length of roughly 2 mm.  
12. Place the basil leaves on top of each other, roll them together and slice them as thinly as possible (chiffonade). Turn the slices 90 degrees and dice. 
13. Make a tomato relish by combining tomatoes, garlic, shallot, basil, red wine vinegar, olive oil, salt and pepper. Leave to chill.
14. Pour 4 quarts of water into a stock pot and add plenty of salt. Bring to a boil.
15. When the water is boiling, add the lobster tails and leave them to boil for 6 minutes.
16. Remove the tails from the boiling water and use a pair of shears to cut down the central underbelly of each lobster tail.
17. Use a knife to slice into the tail meat. The vein on top should be exposed and promptly scraped out.
18. Brush the lobster tails with butter and add salt and pepper to taste.
19. Grill the lobster tails on both sides until they have become fully cooked. This will usually take around 5 minutes per side. While the lobster tails are being grilled, you should brush the open side with more butter.
20. Place the grilled lobster tails on plates and top them with the chilled tomato relish and some butter.
21. Serve!

If you want to, you can use a melon baler to form tiny butter balls that can be served with the lobster tails. Rolling butter and slicing it is another alternative.