Try this recipe with fresh whole lobsters if you can find them in your market.
A simple 15-minute “nap in the freezer will stun them and eliminate the need for any other prep work before grilling. Whole lobsters will take about 5-10 more minutes to cook, depending on their size.
Grilled Lobster Tails with Homemade Creme Fraiche
Serving Size – 4 people
Homemade Creme Fraiche:
2 pints heavy whipping cream
2 tablespoons buttermilk
4 lobster tails, 5-7 oz. each, defrosted if frozen, and butterflied
1 bunch fresh or dried tarragon
Grilling Method: Direct/Medium Heat
Pour heavy whipping cream in a clean glass jar with a plastic lid (an empty glass Hellmann’s mayonnaise jar works perfectly). Add the buttermilk, shake gently and close lid. Place jar in the warmest part of your house (i.e., on top of the refrigerator) and let sit for 2-3 days until thickened. When the cream has cultured, use immediately and store in the refrigerator for up to one week.
Butterfly fresh or defrosted lobster tails by cutting a slit into the inner shell with kitchen scissors. Brush lobster tails with oil, season with kosher salt. Place the lobster tails on the cooking grate, bottom side down over Direct/Medium heat and cook until the shells begin to turn bright red and are beginning to char, about 4 minutes. Note: If you want to keep the tails straight, insert a metal skewer (the kind you use for kabobs) through the center of the tail before you put them on the grill. If you do not do this, the lobster tail will curl as it cooks. I usually let my lobsters curl naturally because it is a good way to tell when they are done. But if you like them straight, take them off the grill when the shells are bright red. Remember you can always cook them a little more if they aren’t done enough. Turn the tails over and spoon the cream fraiche generously into the shells. Continue cooking until the flesh is just cooked through, 2 to 3 minutes more. Remove from grill and garnish with a tablespoon of creme fraiche, top with fresh tarragon and serve at once.