Hi, Jason Ganahl, GQUE Barbecue. Are you looking for
the perfect pairing for your ribeye or Tenderloin? Well, I got it for you it's a
buttery, garlicky lobster tail. If you want to see how we do
that, it's coming up right now. Here at GQUE
Barbecue, we are all about the grillin' and
chillin' lifestyle. If that's something
that interests you, smash down subscription button,
hit that bell notification, and you won't miss
any of our videos. We have guests
over at the house. I always like
their reaction when I put a beautifully
prepared steak and some pretty vegetables
in front of them. However, I get a bigger
reaction where I pair that with a lobster tail. I always thought lobster
tails were pretty difficult before I started cooking them. However, that couldn't be
further from the truth. They are so easy to make. Today, I'm going to show you
how to make them on your grill. We haven't made a lot
of seafood videos. However, we've made one
bourbon bacon wrapped shrimp that's absolutely fantastic. Put it in the Icart up above. Go ahead and click
that to see that. I'm also going to put it at
the very end of the video. [MUSIC PLAYING] First thing I'm going to do
is get this garlic butter base going. I'm going to begin it by
grabbing one of these half foil pans. I'm going to add about a stick
and a half of butter to that. I'm then going to squeeze
two lemons in there. I'm going to mince up
finely two garlic cloves. Be sure to get a fine mince. I'm also going to add about
a half handful of parsley. The parsley's mainly for color. Cayenne pepper for some kick. Add as much as you can handle. I'm then going to add some
salt since it was unsalted butter and some pepper. And get this going
on the Weber kettle. We want to get this
completely melted down. Today's lobster tails run
anywhere between four to five ounces. They can get really big. These are a little bit
on the smaller end, so they're going to
cook up kind of quick. Two different ways
we can cook them. We can cut them in half
and cook them in the shell. I think that's a
good way to cook them if you're going to
take the meat out to use the meat in something
else like lobster ravioli or something like that. Today, we want these
to be presented really nicely on a platter next to
a steak or all by themselves. So we're going to do a cut right
down the middle of the shell. So we can take the
meat out so it'll make a pretty presentation. What I want to do is
take the scissors, cut it all the way down
to the fins right here, and I'm going to
be really delicate. This first kind of
section right here, you can break these
completely off because we want the lobster
meat to hang over the front and make for a
pretty presentation. So you can break
this first section off-- removing all
these pieces, then you want to be a little bit more
delicate as you kind of goes through here. I find putting my thumbs
in, I'm opening them up. Here that snap? Breaks them open. If you get too rough here,
you can break these shells into little pieces, and
then you have little bits of shell in your lobster. So once you got
that, take your thumb down on the bottom right
here and break the meat away from the shell. And then push up on it, and
it will release it entirely from the shell. And you could pull
it up and set it right on top of
your lobster shell to make for a
beautiful presentation. This garlic butter base
is coming along nicely. The aromas I'm
getting off of this is amazing right now--
strong notes of acid from the lemon and the garlic. It smells absolutely wonderful. You can add whatever
you like to the base. I tried it before
with hot sauce. However, what I'm
showing you guys is just a very
simple garlic butter that everyone seems to like. So these lobster
tails are cut up, and they look
absolutely fantastic. I'm going to squeeze some
fresh lemon juice over them, and then apply some of the rub. It's going to give
it a beautiful color. So these lobster tails have
the shell underneath them. That's going to allow
them to cook indirectly, even though we're cooking them
directly over the live fire. At 350, 400 degrees,
you're looking at about a minute and a half
to two minutes per ounce. Cooking lobster is very
easy, very straightforward. However, like other seafood, its
tightly bound muscle structure and lack of fat makes
it less forgiving. Lobster can go
wrong very quickly. We want to make sure we cook
it no longer than 140 degrees. So I'm going to be checking
in with a thermal pan. These guys are going to take
about eight minutes total to cook. And let them cook for
about three minutes before we start
applying the base. So these guys have been cooking
for about two to three minutes. Look at the lobster
tails themselves. Look how they went from
that really dark color to that beautiful orange. That's going to look so pretty
paired up next to a steak. Give these guys a base. A little trick here is not to
actually brush it on there. Just let it drop on there. If you brush it on there, and
that rub's not set up on there, you can brush all that rub off. We don't want to do that. These guys have been
cooking for another minute and a half or so. I'm going to play another
round of base to them. I'd say they got about another
minute, minute and a half to go. So we'll go ahead and hit
them with another round of the garlic butter base. Look at that-- doesn't
that look good? Oh, yeah. These are going to
taste fantastic. I love the color of the
shell as they cook-- how they get nice and bright and orange. These guys are
coming along nicely. By drizzling the garlic butter
instead of basting it on there, we get to leave all
of our rub intact, which is going to give it
that real pretty color. Lobster's notoriously known
for when you overcook it. It gives it a very
unpleasant texture. So we want to pull these
guys right at 140 degrees to ensure we get that delicate
soft, buttery, sweet lobster meat. Here we are-- 140. So it's time to pull it. What you can do for a
garnish is take these lemons from the garlic butter,
put them down on the grate, get those beautiful
grill marks-- really going to
make the lobsters pop when you use
them for garnish. One last application of this
garlic butter, and then I'm going to take those
charred lemons and squeeze some of that
lemon juice over there. It's going to be sweet, and
it's going to really make that lobster come to life. I would give my left arm
to have one of those next to a two-inch-thick
Tomahawk ribeye. If you want to see
more videos like that, go ahead and click
my face right there. If you want to see that
bacon-wrapped bourbon shrimp that I was telling
you about earlier, go ahead and click
that video right there. Thank you so much for
watching, and I'll see you on the next one.
