PAM Cooking Spray sponsored this blog post. The opinions and text are all mine.
Now if I acted like I was the master of the grill I’d be lying. Completely and totally lying. There are a few things I can grill and grill well simply because they are the few things I’ve cooked over and over. And if you can’t get good at something with that much repetition you should just give up and hand those BBQ tongs over to someone else. Am I right?
My dad is Bill Murray. No, not the actor. I call him Daddy even though I’m in my 30’s and I know that there is nothing he wouldn’t do for me. Now he is the grill master of this family and it’s a well deserved title. After asking, I’m the master’s apprentice and I’ve tell you that Rob seems to be quite happy that this here gal can now grill the perfect lobster tail.
Today I’m going to share Daddy’s hacks for grilling lobster tail perfectly. I swear that once you go grilled you’ll never, ever go back!
If you have ever grilled seafood you probably know that it can be a wasteful experience. Most of the flesh wants to stick to the grate or the foil packet and it’s such a waste. That’s why my dad busted out his PAM Cooking Spray for High Temperature which is absolutely perfect for grilling.
- Always cook lobster from a thawed state, never frozen.
- To prep your lobsters rinse with cool water and pat dry.
- A charcoal chimney eliminates the need for lighter fluid. Even those without a sensitive palate can sometimes pick up on the flavor of lighter fluid so let’s do without!
- If cooked by boiling or baking, though the most popular methods, you lose a lot of the natural flavor. Before you even go near the grill give your lobster tails a quick 2 minute boil or steam to separate the meat from the shell. This step prevents the meat from being difficult to remove. Be sure to spray your cookie sheet with PAM Cooking Spray of your choice before baking.
- Liberally spray your COLD BBQ grill. Don’t do it over or near your grill because fire and aerosols = fire hazard and that’s never good. Don’t believe me? YouTube up that business.
- Side hack – you can also spray PAM Cooking Spray over your dishwasher to keep from making a mess in your sink or whatnot. The dishwasher will do the clean up for you! So Pam up those cookie sheets and baking dishes to spend more time enjoying dinner with your family and less time cleaning! Oh and PAM Cooking Spray leaves 99% less residue than margarine or bargain-brand cooking sprays too so that also helps with clean up!
- Spray as many skewers as you have lobster tails. This little tip here is going to save you a lot of hassle and a lot of the lobster tail’s meat. Your tail will easily slide right off of that baby when it’s time to dine!
- Using kitchen shears shear the underside (soft part) all the way to the tail.
- Run your skewer through the tale along the shell (the hard side) to keep your tails from curling as they cook. (Don’t forget to spray those with your PAM Cooking Spray for High Temperatures first!)
- You can baste the flesh or season while cooking if slice a knife halfway through the meat and then give the shell a good crack to separate.
- Use a 2 zone grilling method utilizing the warm side. Place the coals on one side of the grill (the hot side) and leave the other side without (the warm side).
- First grill tails cut side down until the shells turn red, about 5-6 minutes for 5-6 ounce tails. Flip over and cook 2-3 minutes or until the meat is opaque.
- If using a meat thermometer cook to 140-145 degrees to help prevent overcooking that causes lobster to be tough and chewy.
- Other seafood pairs well with lobster tail. Grill shrimp with sprayed skewers and cook fish on top of tin foil sprayed with PAM Cooking Spray to get the best results and keep your tasty dinner from being wasted by sticking to the grill.
- Give the grill master first dibs for a job well done. (totally optional of course :) I don’t do that hence the sneaky hand!
PAM Cooking Spray sponsored this blog post. The opinions and text are all mine.Written by Allison Murray - Visit Website