This was my first time cooking lobster in general, but also cooking something else other than meat and veggies on a takibi grill.
Overall, a few things we took away from cooking it this way, but pretty great nonetheless! A little bit of seasoning, breaking the shell (though next time I think we will try breaking the shell from the other side (the thicker side) and just laying it down on the grill.
One of the issue we faced was the uneven cooking…because of how a takibi grill is designed and the thickness of the lobster shell, it cooks well on one side, but the other side remains pretty raw…which means we have to leave it longer which could potentially overcook the thinner side. So…notes for next time.
Overall, it did turn out pretty great and the lobster tails are a lot meatier than they look! We paired this with a fresh salad which was perfect.
Enjoy the small clip of the some of the prepping process!