Grilling lobster can elevate its flavor and texture, much like grilling steak. Chef Tim Crain, a Grill Master Champion, emphasizes the importance of proper grill temperature (at least 500°F) and using cooking oil on grill grates. He advises leaving the shell on lobster tails during cooking to prevent overcooking while allowing the flesh to steam and retain moisture. Chef Crain’s grilling method enhances the savory char flavor of the lobster and helps achieve the perfect doneness without losing its delicate nature.
When you are grilling lobster tails, follow the same steps you would for grilling steak... Make sure to have the grill preheated to at least 500 degrees [Fahrenheit].
Leaving the shell on will help protect the lobster from cooking too fast... You can still cut the underbelly of the lobster tail shell to partially expose the flesh.
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