tough lobster

For Mothers Day, I bought 2 pound live lobsters, and did them on a 400 degree grill, for 14 minutes. They were cooked and very moist and tasty, but the tails were just a bit tough. Did I use too high a heat, or are the big ones tougher? The shells of these premoult lobsters were hard as rock, broke my kitchen shears, had to use a hammer.

Tough lobster, like shrimp, is likely overcooked.

My rule for shellfish (and eggs) is that if it's finished cooking in the pan (or grill) then it's overcooked on the plate.

Best,
Michael

That's what I was thinking, and they had the tightly curled form of overcooked shrimp. So next time on the grill, low and slow, to mimic steaming/boiling. Thank you

nickzen wrote:That's what I was thinking, and they had the tightly curled form of overcooked shrimp. So next time on the grill, low and slow, to mimic steaming/boiling. Thank you

I don't think you necessarily need to go low and slow, but rather par-boil then hot and short. I haven't grilled a lobster in a while, but the last time I did, the method I used was a quick par-boil, split the tail open and grilled hot for just a few minutes. The tail was split in half the long way.

Best,
Michael

To address the unanswered part of your question, I've never seen a difference in quality between large and small lobsters. Some say the smaller ones are sweeter but I guess my tastebuds aren't that refined

As a recovering Mainer who used to barter for lobster, I can say that I have never put one on a grill. Although most people boil them, they are better steamed. Put 2" of water in the bottom of a large kettle. Put in the lobsters with the bands removed. Cover a bring to boil. Set timer for 12 minutes.

I think that the 400F grill would overcook them. Hard shell lobster command a premium price and the shells are full of meat and very sweet. Soft shells are full of water. .. expensive water.

Kit