Q&A for How to Grill Lobster Tails

It's hard to determine how long, since it's hard to know what temp your grill will be. It shouldn't take more than 4 minutes total cooking time, parboiling and/or grilling, for a 4 - 5 oz lobster tail. It's best to err on the side of caution and undercook, then check, by opening one up and looking at the center of the tail. You can always put it back on the fire. As soon as the flesh turns solid white throughout, it's done. If there is still a bit of translucency in the center, it's still good to go, but you don't want too much. If it's still too pink, put it back for another minute or two.

To speed up defrosting, yes you can. Keep changing the water every 5 - 10 minutes until completely defrosted, or allow it to sit under cold running water.

A lobster tail can be refrigerated for 3-4 days before it is no longer fresh.

As long as the meat is firm, it is good to eat. If it's squishy and soft, then it's been dead too long, has already started to decompose, and shouldn't be eaten.