I need help with tiny 4oz lobster tails
 

How do you guys cook these? They are tiny Canadian ones I think that I got on sale for $5 each. They were supposed to go into some mac and cheese, but since my chica won't eat mac and cheese, I thought I'd save them for her and grill them with some buffalo sirloins for me.

I always overcook the darn things, and last time I ruined bigger and more expensive ones with alder wood chips grilled on the smokey joe. The alder was way too sweet and sure was gross.

I'm planning on doing them with some small buffalo sirloins on the smokey joe - probably throw some mesquite chips in - we only like mesquite with seafood like salmon and crab.

What do you guys think - indirect to about 140? That's all I could gather from the search so far...

I would grill them hot and fast with plenty of butter. They don't take long to get to overdone.

see lobster thermidor.

I cooked 2 small tails last time out camping and served tgem up with some ribeye steaks. I cooked them just till they were no longer translucent in color. I didn' t use a thermometer or time them I just kept an eye on them. They won't take very long to cook.

This. hot and fast over hot embers, no flames. Lots of butter!

While I'm not one that's much for seafood, I do have a Weber grilling book that has not steered me wrong yet. They have a recipe for lobster tails if you would like:

1 1/4 cups (2.5 sticks) unsalted butter
2 tablespoons finely chopped fresh basil
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt

I assume you probably know how to cut these lobster tails, using shears to cut both sides of the shell length wise and then use a knife to cut them in half.

melt the butter. when melted, skim off foam. stir in remaining ingredients and heat for one minute. remove from heat and pour off 1/4 cup of the butter to use for grilling the lobster. Cover the saucepan to keep the remaining butter for serving.

Brush the meat side of the lobster with some butter. Grill the lobster tails meat side down over direct heat (350-450) for 2-3 minutes. Brush the tops of the shell with some more butter, turn them over, and grill until the meat is white and firm but not dry, 5-8 minutes more. Remove from the grill and serve with the reserved butter.

Post #2 is where to go with these

Definitely do this recipe for good lobster the butter sauce is awesome!!!!!

Thanks fellas for all the advice - I'll give it a shot tonight hot and fast direct with some type of butter and old bay I think!

how'd it turn out?

Cut in half lengthwise, put a skewer through the thick end, then through a sea scallop, then through the "tail fins" (not sure what you'd call them, trying to describe), so you make like a pin wheel of scallop with a half lobster tail around them. Brush with a pile of garlic butter, put on pretty high heat,shell side down till nearly done, basting with butter part way through, then flip over to finish and put grill marks on the meat itself.

We do lobster at the restaurant alot on a Josper (wood fired) oven. The way I like it is to split it in half and season it simply with salt, rub some softened butter on it and grill it shell side down, the flesh should never touch the grill IMHO, cook it until it becomes opaque (for me its about 2-4 mintes) and finish it with a squeeze of lemon or lime. these guys go great with mushrooms too!

" I need help with tiny 4oz lobster tails"

I'm sorry, but coming from South East Texas (re: next to Louisiana) we call those size tails, large "Mud Bugs" or crayfish.:biggrin1: We usually boil in a good crab boil mixture and chow down! Eat the tails and suck the heads. :laugh: :laugh:

Sorry!! Couldn't resist.

Blessings,
Omar

Won't eat mac and cheese? :twitch:

Lobster pasta...... concase of tomato, white wine, stock, garlic, fresh basil and veggies.YUM.