Free Bobby Flay's Grill It! by Bobby Flay Page B

option for easy grilling is lobster tail. The fish market may sell lobsters missing one or both of their claws (these are called culls) at a discounted price; or, as an even less expensive option, you could try frozen lobster tails. Just defrost before using and you’re good to go. One note: many of the frozen lobster tails out there are from the less desirable (though certainly not bad) spiny lobster. I think it’s worth your time and your money to try to ascertain which type of lobster the frozen tails came from and get the clawed variety if at all possible.
     
Perfectly Grilled Whole Lobsters
    I love lobster, steamed, broiled, or roasted; but it will come as no surprise that I have a special affinity for it grilled. Yes, it takes a little work, but the payoff makes it all worthwhile. Whole lobsters need to be partially cooked before grilling. (If you tried to cook a raw lobster on the grill it would be too tough and the outside would burn before the inside was cooked.) You can eat your grilled lobsters with melted butter or a squeeze of lemon, or chop up the meat and use it for lobster rolls , lobster cocktails , or anything else your heart or stomach desires.
    Serves 4
    Kosher salt
    4 (2-pound) live lobsters
    ½ cup canola oil
    Freshly ground black pepper
In a large pot of boiling salted water, boil the lobsters in batches for 10 to 12 minutes (they will be about three-quarters done). Drain well and let cool slightly. The lobsters can be parboiled a few hours in advance, covered, and kept refrigerated. Bring to room temperature before grilling.
Heat your grill to high.
Split each lobster lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed. Brush the cut sides of the lobsters with the oil and season with salt and pepper.
Place the lobsters cut side down on the grill and cook until lightly charred and heated through, 4 to 6 minutes.
     
Perfectly Grilled Lobster Tails
    Lobster tails are a fantastic grilling option. To start with, some people may be a bit squeamish when it comes to dealing with live lobster and buying just the tails takes away that worry. The tails are nicely portioned, simple to prepare on the grill, and they have the added bonus of being most people’s favorite section to boot! In addition, frozen lobster tails are often available in the freezer section of better supermarkets, making them an economical and easy way to bring a luxurious item to your table. If using frozen lobster tails, you will need to defrost them first. This is best done by moving them to your refrigerator for eight to ten hours before cooking. If you are looking for a faster method, place the tails in a sealed plastic bag, submerge them in a bowl of cool water, and put the whole set up in the refrigerator for an hour or two.
    Serves 4
    Kosher salt
    8 (8-ounce) lobster tails, in the shell
    ½ cup canola oil
    Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the lobster tails and boil for 6 minutes. Remove and drain well.
Heat your grill to high.
Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell so that the lobster is still in one piece but the inside is exposed. Brush the flesh side of each lobster tail with the oil and season with salt and pepper. Place the tails, flesh side down, on the grill and grill until slightly charred, 2 to 3 minutes. Flip over and continue grilling until just cooked through, 2 to 3 minutes.
     
Grilled Lobster Tails with Fra Diavolo Vinaigrette
    Fra Diavolo, which translated means brother devil in Italian, is a spicy tomato sauce most commonly eaten with seafood and pasta in southern Italy. The original sauce is normally cooked on the stove for an hour or so until thickened. To make it simpler and to avoid using the stove, I decided to make a quick and easy recipe that is more vinaigrette than sauce,