Grilled Lobster Tails Recipe | Lobster Tail | Weber Kettle

[Music] what's good everybody and welcome back to my channel smoking and drilling and today we're making grilled lobster tails and we're doing it with me maybe okay then look before we can go over any of the ingredients you know which is like very limited but I just want to show you since I'm using my weber kettle grill look we want to set up two zones first only look just the hot zone and this right here is the cool zone you got direct heat and non direct heat so let me go and put the coals on I already got throwing started in my chimney let me just put them on I'm gonna do a video in the next couple of weeks to show you guys you know how to properly tune and use one of these kettle grills this probably represents like what most of the other America has but so let me put the coals in and then we're gonna move you know move on to the next step now you can see my chimney I'm just gonna go here look I normally don't do it this way but because we doing lava tiles we need it to be hot right off the back you know so that's about all that I need and I'm gonna spread these out now don't forget we're doing lobster tails right we're not gonna be on here no hold you know a long time so got those on there let me go ahead and put my grade on got my great and listen we're gonna use this type of great reason being because I want to be able to put the lobster the lobster tails on this side bring it around that way we won't have to worry about nothing sticking so let me close this up adjust my fence I've already got the event suggested on the bottle so let's move on so as it's coming up to temp now we'll go ahead and prep the lobsters and we'll get this get the butter on and start melting the butter okay I'm gonna go ahead and just put some Post Oak I'm gonna go ahead and put this on the charcoals right now it's already up to 350 degrees then we're gonna go ahead and just go over what these limited amount of ingredients then we're gonna split these and then we're gonna get them on now that I'm doing that let's go over the ingredients look you got salted butter 16 to 24 tablespoons which is 2 to 3 sticks and then for your lobster tails you pick the size and the amount that you're gonna grill and then here we got our limits either 2 to 4 cut them in half and we're gonna grill those all so now we got smoked paprika chili powder and garlic you know minced garlic and all of those are 1 teaspoon the piece then you got your parsley that's a half a cup alright look first thing I'm gonna do is we want to go ahead let's hurry up start to get this off butter to melt and as you can see I'm just using three sticks you know 24 tablespoons I mean that's gonna be enough I like to make sure I got enough butter so now I'm gonna go ahead and start to get this to melt now look what I want to show you is look we right at 350 degrees right that's the temperature that you're looking for 350 and I promise you guys you guys won't have any troubles and listen this is going to be made within about 8 or 9 minutes you know what I mean so we're gonna do 5 minutes one way on one side we're gonna flip them over and we're gonna just keep basting so let's check on that butter now you can see that it's you know it's starting to melt but look I need it to melt just a little bit quicker so what I did was I pushed it closer to the heat you know just to have some more hot fire to it so they did a milk quicker now meanwhile as that butter is melting right we're gonna go ahead and prep these I'm gonna show you an easy way look I'm gonna start off you know from the back of the tail we're not gonna cut your tail hope you guys can see that we're not gonna cut that your tail part right we're gonna just cut from this one the hard seal and we gonna come all the way to the front you don't want to split it I'll learn that and I learned that from you too you know because I was splitting them before and if you're gonna have a hard time when you split them all the way down the middle they don't really stand up so doing it this way really makes a difference so get yourself a sharp knife there you go just like this and then work your way down you know go ahead and just run it from the tip then once you got everything cut and just make sure it comes all the way down the middle there we go so now look if you take them like this and look at that there let me just put it up like this so you guys can see look at that meat now I'm gonna set that over there we gonna get another one now I'm gonna show it to you guys you know one more time look just super easy and easy to follow so what I like to do is again I want to show you I just flare it open like that now remember you can see the tail part to where you know where the flare is opening right you just want to start right here so what I do is I just take it I press down with the point of the knife just to get it started and then after that I put my hands carefully around it this way and then I just start applying some pressure and we just work our way down all right so then look I didn't cut the tail right so then I just fold it this way and there you have it can't beat it and then listen you can see like when you crack the shell when you split it any of the shells like if it fragmented you could just see how it is you could just take them out but this right here that's that good flesh now everything is smoking good let me bring you back around so you can see okay now that we got to split open what I like to do is just add a little French black pepper I know you guys to see this coming together already and I mean then we're gonna add our salt this is kosher salt what doesn't get rid of mass salt and pepper is all you need you know I mean start here before you start going to some of those exotic you know type of seasons and whatever but just right here just an asset enhances the flavor and now we got that now we fin to put these on the grill we from the make these happen okay look we back up to 350 everything is adjusted just fine open that what we're gonna do is we're gonna pull these over here just give it a man that right there it's nice that's some nice butter yeah make some clarified butter from this part now that you have you you know your butter completely melted then you go ahead and add your garlic and the rest of your dry ingredients you know then you want to get it all blended and you know mix very well and now listen when it comes to the parsley it's up to you how much parsley you put in there listen you can dump it all in there I like to just save just you know maybe a little bit for the end maybe I want to do a little bit of garnish you know for the presentation but listen it's up to you we started with 1/2 a cup so now when you go now it's time to go ahead and put on our our lobster tails once we put our lots of tails on the grill look get yourself a brush and now you want to start putting that butter on there I'm gonna tell you to butter does two things it protects that meat and it adds that flavor and I said two for y'all hey listen it's gonna be important because listen I put my lobster tails and I start off like almost like a sear so we want to start off with you know with the flesh side down and I have a spin degree which maybe everybody's not gonna have nothing like that you know I mean so I start off on the cold side if you don't have a spin degree go ahead and just make sure you spray your great so that your meat won't stick to it so I turn it around and I put it over the direct heat remember that you guys remember that zone that's the direct he look then I separate here so it's just not completely on the fire and then we want to just let that go for about four now it's been about four minutes we'll go ahead and give him a check get them off of here let's flip them over and take a look at them oh yeah that right there is right so now I'm gonna leave them like this right now we finished our basting again with just butter we're gonna put this top back down and we probably gonna baste twice you know if you can see you got if you guys can see that color once they start turning that white you're not I mean hey they on their way right now you're not quite done no worse we just want to baste it just like this you can't put enough butter on it then once we baste it for that last time you remember we had those lemons go ahead cut them in half and then you want to put that over there directly listen we gonna grill it and I want you guys to let me know down in the comment section below have you ever even had you know grilled lemons I just want to say listen if you have you already know but those of you guys that haven't I could just tell you listen the sweet taste did you get from that it just raises it up it loses some of that bitterness and you know it's like a different type of sweet look at that right there you could just see that nice little char and it's gonna be heated up hey you know what my mouth is getting watery as I'm watching it and doing this voiceover hey that right there is it so let me know down in the comment section below you know what do you think about that and remember we had that extra butter hey don't say nothing and don't judge me y'all hey but listen you can never have too much butter all right there you guys go now you can see it listen I got a Taryn it is I have to you know I mean and I know I don't always you know on camera but we finna get out with this one though for sure so I'm just gonna go ahead and just cut me man look at you really don't need no serrated knife man I could have used a butter knife what it is is I just didn't take it off the shell but we fin to make it happen but listen we're gonna go ahead and squeeze just a little bit of this oh my goodness now we're gonna go in folks so tell me what you guys think about this one you know we're just super easy I know I'm a little early you know with this grilling but it all started with a bit from yesterday's football I lost so I had to make this and why not feeling when I do it also and don't forget I'm going to be doing one of these uh I might do a video in the next couple of weeks on just how to properly tune your grill so that you can have great outstanding you know food just like this right here but right now I'm gonna go ahead and give me another piece yeah I gotta try Hey hey forgive me just give me a minute just my second bite mm-hmm hey all I can say is you guys you know buddy if you lucky enough you know I'm fortunate enough to live somewhere where your house is not covered with that white stuff called snow or it's not too cold you got to get out there and try this you know what's super easy try this butter that you guys put your own flavors in there and right now I just gave you what I like you know yeah yeah I don't want to over talk it it's super delicious I got somebody behind this camera he waiting to get his lobster tail and do his thing hey with that being said hey listen if you like this video and want to see more barbecue videos or grilling videos or smoking videos you know what stay tuned and let me know down in the comment section below because we almost at that time hey so listen if you're new to my channel let me just take this time to just say hey thank you for watching this video don't forget to subscribe and like this video and tell everybody out there there's a channel out here to simplify these recipes then taking the mystery out of cooking hey I'm laughing because there's somebody behind he got his beer ball just say something all I could see is a crab I hadn't even seen him but I've seen another of my peripheral hey so with that being said you guys I'm out of here peace