Best 11 Bahamian Grilled Lobster Tails Recipes

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Bahamian grilled lobster tails are a quintessential dish that captivates the essence of the Caribbean. With their succulent and tender meat, these succulent morsels offer a taste of paradise. Grilled to perfection, the lobster tails are infused with a medley of tantalizing flavors, creating a culinary masterpiece that is both elegant and inviting. Whether you are a seasoned seafood enthusiast or a novice cook seeking a new culinary adventure, this article will guide you through the process of creating an unforgettable Bahamian grilled lobster tail experience in the comfort of your own kitchen.

Here are our top 11 tried and tested recipes!

GRILLED BAHAMIAN LOBSTER TAILS



Grilled Bahamian Lobster Tails image

Sweet and buttery, grilled lobster tails.

Provided by B. Carline

Number Of Ingredients 4

4 Bahamian Lobster Tails
¼ cup melted butter
¼ cup fresh lemon juice
salt and fresh black pepper to taste

Steps:

  • Preheat grill to medium-high heat and oil grate.
  • Cut the lobster tails in half lengthwise with a sharp knife. Combine melted butter and lemon juice in small mixing bowl. Brush mixture onto meat side of lobster tails. Lightly season with salt and fresh black pepper.
  • Place lobster tail splits onto the grill shell side down and cook for 5-6 minutes. To create the grill marks on the lobster meat, flip tail splits for 15-20 seconds at end of cook time, being careful not to overcook. Remove from heat and serve immediately.

GRILLED LOBSTER TAILS



Grilled Lobster Tails image

I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. -Katie Rush, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

6 frozen lobster tails (8 to 10 ounces each), thawed
3/4 cup olive oil
3 tablespoons minced fresh chives
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.

Nutrition Facts : Calories 446 calories, Fat 29g fat (4g saturated fat), Cholesterol 215mg cholesterol, Sodium 869mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein.

GRILLED SPINY LOBSTERS WITH BAHAMIAN CURRY SAUCE



Grilled Spiny Lobsters with Bahamian Curry Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 24

3 tablespoons ancho chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground fennel
1 teaspoon ground cardamom
2 teaspoons ground turmeric
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon ground chile de arbol
2 tablespoons canola oil
1 large red onion, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and chopped
3 cloves garlic, chopped
2 to 3 tablespoons Mesa Curry Mix (depending on how spicy you like it)
1 cup white wine
3 cups lobster stock
1 cup unsweetened coconut milk
1 tablespoon honey
Salt and freshly ground black pepper
1/4 cup chopped cilantro leaves
4 (10 to 12 ounce) spiny lobster tails
Canola oil
Kosher salt and freshly ground black pepper
Wooden skewers, soaked in water for 30 minutes

Steps:

  • In a small bowl, combine all of the spices. Transfer to a sealed container and store for up to 1 month.
  • Bahamian Curry Sauce:
  • For Bahamian Curry Sauce:
  • Heat the oil in a medium Dutch oven over high heat. Add the onions and ginger and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the Mesa Curry Mix and cook for 2 minutes.
  • Add the white wine and cook until reduced by half. Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes. *Transfer the mixture to a blender and blend until smooth. Strain into a small saucepan and cook to a sauce consistency. Season with honey, salt and pepper, to taste, and fold in the cilantro. Keep warm.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
  • For Spiny Lobsters:
  • Preheat the grill to high.
  • In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque. Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper. Place 2 skewers, lengthwise, into each tail so the tails will lie flat on the grill. Grill flesh side down for about 10 minutes or until marked and just cooked through. Serve with the Curry Sauce.

BAHAMIAN GRILLED LOBSTER TAILS



Bahamian Grilled Lobster Tails image

I don't remember where I found this recipe, but it's been in my files for a long time. Sounds good too.

Provided by lazyme

Categories     Lobster

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

2 lobster tails
2 teaspoons lemon juice
3 teaspoons butter
2 garlic cloves, minced
1/2 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
1 tablespoon parmesan cheese

Steps:

  • Holding each lobster tail shell side down, cut away the ribbed membrane as close to the shell as possible with kitchen shears, remove the lobster meat in one piece from each shell, and rinse and pat dry the shells.
  • Devein the pieces of lobster meat if necessary, rinse and pat them dry, and sprinkle them with the lemon juice.
  • In a small saucepan melt the butter with minced garlic and remove the pan from the heat.
  • In a shallow bowl stir together well the bread crumbs, the salt, the pepper, the herbs, the garlic powder, the cayenne and the Parmesan cheese.
  • Roll the pieces of lobster meat in the garlic butter, dredge them in the bread crumb mixture and return them to the shells.
  • Grill the lobster tails, shell sides down, on a rack set 4-6-inches over glowing coals, turning them occasionally from side to side, for 10 minutes.
  • Cover the grill and grill the lobster tails for 5-10 minutes more, or until they are just cooked through.

Nutrition Facts : Calories 178.4, Fat 8, SaturatedFat 4.4, Cholesterol 17.3, Sodium 1450.1, Carbohydrate 22, Fiber 1.8, Sugar 1.9, Protein 5

SPICE RUBBED BAHAMIAN LOBSTER TAIL WITH RED CHILE-COCONUT SAUCE



Spice Rubbed Bahamian Lobster Tail with Red Chile-Coconut Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons canola oil
1 red onion, coarsely chopped
2 cloves garlic, coarsely chopped
2-inch piece fresh garlic, coarsely chopped
6 whole chile de arbol, stems removed
4 cups lobster or shrimp stock or fish stock
1 roasted red pepper, pureed
1 cup unsweetened coconut milk
Juice of 1 lime
1 tablespoon honey
3 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon light brown sugar
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon habanero powder
1 teaspoon dry thyme
1 teaspoon coarse black pepper
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
4 spiny lobster (Bahamian lobster)
Canola oil
Fresh cilantro leaves, for garnish

Steps:

  • For the sauce: Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic, ginger and chile de arbol and cook for 1 minute.
  • Add the stock and roasted red pepper puree, and cook until reduced by half. Add the coconut milk and cook again until reduced by half, stirring occasionally. Add the lime juice, honey and cilantro and season with salt and pepper.
  • Remove from the heat.
  • For the lobster tails: Whisk together all spices in a medium bowl.
  • Bring a large stockpot filled with salted water to a boil. Add the lobsters and parboil lobsters for approximately 12 minutes.
  • Remove and place in a bowl of ice water. Drain well. Remove the meat
  • from the tail and cut into 1-inch pieces. Dredge the lobster meat in spices and tap off the excess.
  • Heat a few tablespoons of oil in a large saute pan over high heat until shimmering. Add the lobster and cook until golden brown on all sides.
  • Ladle some of the Red Chile-Coconut Sauce onto a large platter and top with the lobster meat. Garnish with cilantro leaves.

BEST GRILLED TROPICAL CITRUS LOBSTER TAILS



Best Grilled Tropical Citrus Lobster Tails image

Very easy grilled lobster tails. Keeping with the tropical theme, I love to serve this with my Recipe #407263 and grilled zucchini planks for a light healthy dinner. The grilled lobster is the star so I like to add dishes that will compliment the lobster and it's flavors. This is orange based butter vs lemon based, but equally as good.

Provided by SarasotaCook

Categories     Lobster

Time 20m

Yield 4-6 Lobster Tails, 4-6 serving(s)

Number Of Ingredients 11

4 -6 lobster tails, this sauce will serve up to 6 (depends on the size)
1 cup butter
1/4 cup orange juice
1 teaspoon orange zest
1/2 teaspoon lime zest
1 teaspoon lime juice
1 tablespoon pineapple juice (since I love to serve this dish with pineapple salsa, you will already have some pineapple juice on )
1 teaspoon honey
1 teaspoon shallot, grated
1 tablespoon garlic
1 tablespoon fresh cilantro, very fine chopped (more or less to taste)

Steps:

  • Lobster -- Take each tail, flesh side up and cut down the center of the tail. DO NOT cut all the way through the shell, you just want to cut the meat, so the good butter sauce can get all the way into the meat.
  • Butter -- Simply mix the butter, orange lime and pineapple juice, orange and lime zest, shallot, honey, garlic and cilantro. If you want you can use a small food processor to do this, but I just mix it by hand. Transfer to a small bowl and set to the side. You will need to melt this to brush on the lobsters. I just melt mine in the microwave - 10-15 seconds is all you need.
  • Grilling -- I start with the tails wrapped in a foil pouch so they don't dry out too much. Just add each tail to a piece of foil, shell side down, and butter the flesh side well. Wrap up each tail and put on the grill. I cook around 5-8 minutes (depends on the size of the tail) and then open up the foil pouch, remove the tail and finish on the grill. Brush again with the butter and put flesh side down on the grill. Cook 2 minutes, flip and finish cooking shell side down. When you flip the lobster, make sure to brush with the butter again. Cook another couple of minutes. You want the flesh opaque, firm to the touch and the shell red in color.
  • Serve -- Serve a little extra butter on the side if you want. The lobster meat will pull right out of the shell. ENJOY!

Nutrition Facts : Calories 425.7, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 406.1, Carbohydrate 4.6, Fiber 0.1, Sugar 3.2, Protein 0.8

GRILLED LOBSTER TAILS



Grilled Lobster Tails image

I found this recipe on AllRecipes. This one did not need to be changed at all. Sheer perfection and the only way we eat lobster in our house anymore. I highly recommend still dipping the lovely lobster meat in melted butter, but it's not necessary. The flavor here is wonderful.

Provided by RedVinoGirl

Categories     Lobster

Time 27m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

1 tablespoon lemon juice
1/3 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (8 ounce) rock lobster tail

Steps:

  • Preheat grill for high heat.
  • Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
  • Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

GRILLED LOBSTER TAILS



Grilled Lobster Tails image

Quick and easy meal. Serve with your favorite grilled veggies, like asparagus.

Provided by STEPHW

Time 20m

Yield 4

Number Of Ingredients 6

4 whole lobster tails
½ cup salted butter, melted
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon lemon juice
2 teaspoons minced fresh garlic
1 teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut down the tops of each lobster tail to prevent them from curling up as they cook.
  • Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.
  • Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 3.5 g, Cholesterol 174.3 mg, Fat 27.6 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 17 g, Sodium 1155.9 mg, Sugar 0.2 g

CUBAN GRILLED LOBSTER TAILS WITH GARLIC-CURRY BUTTER



CUBAN GRILLED LOBSTER TAILS WITH GARLIC-CURRY BUTTER image

Make and share this CUBAN GRILLED LOBSTER TAILS WITH GARLIC-CURRY BUTTER recipe from Food.com.

Provided by Brookelynne26

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

5 tablespoons unsalted butter, softened
2 garlic cloves, minced
1/2 teaspoon curry powder
hot sauce, such as Frank's
salt and pepper
four 10-ounce lobster tail
vegetable oil
Southern Comfort

Steps:

  • In a small bowl, blend together the butter, garlic, and curry powder. Add a few dashes of hot sauce and season with salt and pepper.
  • With scissors, cut down the center of the lobster tail shells on the top side and discard the dark intestinal vein. Loosen the meat from the shells and rub it with oil. Season the lobster lightly with salt and pepper. (I often don't do this step if your guests are cool).
  • Light a grill. Grill the lobster tails over a medium-hot fire, meaty side down, until light grill marks appear, about 2 minutes. Turn the lobster tails and spread each with about 1 teaspoon of the butter. Turn the lobster meaty side down again and grill until golden brown, about 2 minutes. Turn the lobster tails shell side down and splash with SoCo. Add more butter, but not all, to the lobster tails, poking it in the shell under the meat and on top and let cook until the lobster releases juice and starts simmering, about 3 minutes. The lobster tails will continue to lose translucency until a thin band remains down the center of the tails, this should take about 3 minutes longer. Just before removing from the grill, spread the tails with the remaining butter. Serve right away.

Nutrition Facts : Calories 130.3, Fat 14.4, SaturatedFat 9.1, Cholesterol 38.2, Sodium 2.3, Carbohydrate 0.7, Fiber 0.1, Protein 0.3

GRILLED LOBSTER TAILS WITH SEASONED BUTTER



Grilled Lobster Tails with Seasoned Butter image

Lobster has the tendency to be intimidating but not when you use this fool-proof recipe. Throw a steak on the grill while you have it fired up for a surf-n-turf dinner that is sure to impress.

Provided by Soup Loving Nicole

Time 20m

Yield 2

Number Of Ingredients 8

2 tablespoons unsalted butter, melted
¼ teaspoon dried parsley flakes
⅛ teaspoon seafood seasoning (such as Old Bay®)
2 large (blank)s lobster tails
2 bamboo skewers
1 teaspoon olive oil
salt and freshly ground black pepper to taste
lemon wedges for serving

Steps:

  • Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  • Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
  • Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 0.9 g, Cholesterol 192 mg, Fat 15.4 g, Protein 32.1 g, SaturatedFat 7.9 g, Sodium 539.1 mg

BARBECUE RECIPES GRILLED LOBSTER TAILS



Barbecue Recipes Grilled Lobster Tails image

Make and share this Barbecue Recipes Grilled Lobster Tails recipe from Food.com.

Provided by JackieOhNo

Categories     Lobster

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

4 fresh lobster tails
melted butter
lemon juice

Steps:

  • Remove membrane from under side of tails.
  • Insert skewer lengthwise to prevent curling.
  • Start with shell side down on grill. Brush meat with melted butter.
  • Turn and grill other side.
  • Cooking time will vary from 5-10 minutes per side, depending on size of tails.
  • Serve with melted butter laced with lemon juice.

Tips:

  • Choose fresh lobster tails: Look for lobster tails that are firm to the touch and have a briny smell. Avoid lobster tails that are slimy or have a strong fishy odor.
  • Thaw frozen lobster tails properly: If using frozen lobster tails, thaw them in the refrigerator overnight or under cold running water for about 30 minutes. Do not thaw lobster tails at room temperature, as this can promote the growth of bacteria.
  • Prepare the marinade: Mix together the marinade ingredients in a bowl or resealable plastic bag. Make sure the marinade is well-blended.
  • Marinate the lobster tails: Place the lobster tails in the marinade and refrigerate for at least 30 minutes, or up to overnight. The longer the lobster tails marinate, the more flavorful they will be.
  • Grill the lobster tails: Preheat your grill to medium-high heat. Brush the grill grates with oil to prevent the lobster tails from sticking. Place the lobster tails on the grill and cook for 8-10 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit.
  • Serve the lobster tails: Remove the lobster tails from the grill and let them rest for a few minutes before serving. Serve the lobster tails with melted butter, lemon wedges, and your favorite sides.

Conclusion:

Bahamian grilled lobster tails are a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your lobster tails are cooked perfectly and full of flavor. So next time you're looking for a seafood dish to wow your guests, give Bahamian grilled lobster tails a try!

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