This is the only way I've ever made lobster myself and it's so good I don't think I'd be willing to even try another method. I like doing a butter/olive oil mix personally... A lot of people only do butter with lobster, but the olive oil in this is what really keeps the meat tender and moist, not rubbery like it can sometimes end up. White pepper is also important to this recipe, and many others. I've heard people say 'who uses white pepper?' I am a huge white pepper advocate- I love pepper, but don't always want the black specks in dishes and white pepper brings the flavor, but not the black flecks and chunks and because it's so fine, you get a much more even pepper flavor. Although this recipe says to 'lightly grease grill' I'd say fairly heavily, I mean not enough to start a grease fire or anything, but these babies can really stick and although it still tastes good, it kinda ruins the presentation to serve a mangled lobster tail. If you happen to have any leftover bacon grease, use it to grease your grill- it adds a nice subtle flavor. And I stay with these pretty much the whole time they're grilling... depending on the heat of the coals, cooking time can greatly vary. I wish lobster was cheaper and we ate it regularly, but it's a nice treat every once in a while... especially made like this!
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