Yes, this has happened to us a few times when grilling lobster tails! Here’s a few tips that have worked for us. Always make sure your tails are fully thawed. Even with partially defrosted lobster tails the meat will stick on a hot grill. Try blanching them first. Boil them first for a couple of minutes, cool in ice water, and then put on the grill. For more ideas for grilling lobster tails, see our tips here. And please keep us posted!

Hi,
I too cook lobster as often as possible either grilling or oven baked. But what I am frustrated with is that membrane around the meat that is between the meat and shell. When I butterfly the lobster this member is intact on the meat when I pull it up and out and lay it on top of the shell. I usually end up trying to cut it off the meat and then waste good lobster meat. Last week I grill 2 tails on the grill by just opening the shell a little and they cooked great BUT one of them came out of the shell just beautifully and the other seemed like it was stuck to the shell and of course pulled that membrane out with it causing a mutilated lobster. My reason for bothering you is to ask how you guarantee that tough membrane stays in the shell and off my wonderful lobster meat.

I live in White Bear Lake, MN and love my Weber charcoal grill.

Thanks for you time and possible response.

Bill