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Using a rotisserie is one of the best ways to cook lobster tail. It keeps the meat inside juicy since it’s self-basting. And the high heat adds a nice caramelization when using a glaze. Whether your rotisserie is in an oven, or on a grill this low fuss method is perfect for a simple lobster tails recipe.
To extract the lobster meat from the tail you will need a pair of strong scissors. Carefully cut along the edge of the underside. Don’t cut into the meat. You’ll need to cut both sides if you want to save the shell for presentation. To remove the lobster meat begin at the larger end and slowly pull the lobster meat out of the shell, away from the fan. This will draw the vein out of the tail.
- 9 inch lobster tail
- ¼ cup fresh pineapple juice
- 1 tablespoon salted butter
After removing the lobster tail meat from the shell, insert the rotisserie spit through the path of the vein starting at the larger end of the lobster tail. Gently push until it is all the way through.
Center the lobster on the spit, and secure with spit forks or cooking twine. Place on the rotisserie, and cook the tail over very high heat. Our oven temperature setting was 475 F. Make sure to use a drip pan when you are using a rotisserie.
In a saucepan bring the pineapple juice to a boil over medium heat, stirring frequently. Reduce the juice by half. You’re looking for the reduction to slightly stick to the back of a spoon.
Add the butter and mix well. It should now be time to brush the pineapple glaze on the cooking lobster tail.
Liberally apply half of this mixture to all sides of the lobster tail. Let the glaze set for 5 minutes, and then apply the second half of the pineapple butter on the lobster tail.
It took 25 minutes for a 9” lobster tail to develop caramelization, and cook all the way through. Do not overcook to try and develop caramelization.
If you are using the shell for presentation, cook the lobster shell on the drip pan, away from drippings for 5-10 minutes. If you cook it too long the tail fan will become brittle and crumble.