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1st time Lobster Tails on the Egg...???

LowflyerLowflyer Posts: 783
edited May 2012 in EggHead Forum
Tonight will be the 1st go at tails on the Egg. I was thinking raised grid wrapped in foil w some butter. Any other ideas would be welcome.

Comments

  • Don MarcoDon Marco Posts: 287
    Dont wrap them in foil. That way you leave a million flavours outside the foil and basicly get steamed lobster.

    I like to cook them on a raised grate, meat side down first ( slightly basted with butter and some kosher salt.. Then turn them meat side up and baste with some roasted garlic butter and cook til they reach 130-135 F.

    DM
    www.don-marcos-bbq.de
  • I do the same as DM. Make sure not to overcook! they go from ethereal to rubbery within 5-10 degrees. Pull them sooner than you think.

    I lay them out on their back and with a sharp knife, cut through the under shell then press all the way through the top shell to butterfly them. Then grill direct like DM to 130ish


    Keeping it Weird in the ATX
  • LowflyerLowflyer Posts: 783
    Thanks guys. About to give this a whirl shortly. Filets and tails for the Mrs. Birthday.
  • BotchBotch Posts: 4,320
    Great timing, I'm picking up my first tails tomorrow.  Thanks guys!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • dlk7dlk7 Posts: 1,038
    What  dome temp do you suggest?

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • Outlaw77Outlaw77 Posts: 71
    Dlk7 - I grill tails at 400ish
  • PiganytimePiganytime Posts: 16
    I just did jumbo tiger prawns for first time. Awesome. Prawns cut down the middle, 400 degree dome tempo, garlic olive oil, meat side down, then finish shell down. Very nice.
  • FlamethrowerFlamethrower Posts: 493

    skewer the tails so they dont curl

     

    LET'S EAT
  • Oh! A surf and turf? Now you have me jealous. Looks awesome.
    I finally took the plunge and bought my large Big Green Easter Egg from Roswell Hardware in Roswell, GA 03/31/2012
  • LowflyerLowflyer Posts: 783
    http://i1254.photobucket.com/albums/hh612/jholland70/50ed4806.jpg
    It was great!! Wife loved it w her Raspberry Mousse cupcake (no pic) :(
  • LowflyerLowflyer Posts: 783
    Thanks Cen-Tex, the wife split em like u said and they were tight... I gave mama the big one for her birthday, but we had to throw a few pieces back on at the end. Good stuff.
  • Thanks Cen-Tex, the wife split em like u said and they were tight... I gave mama the big one for her birthday, but we had to throw a few pieces back on at the end. Good stuff.
    cool. I see that a lot of guys do it with scissors too but that's the way I leaned it. they look great and I'm glad you enjoyed. Nice work


    Keeping it Weird in the ATX
  • EggbertsdadEggbertsdad Posts: 794
    I cooked 10 Maine lobster tails last night. They rocked! I cut through the top of the shell in 2 places, reach down each side to pull the meat off the shell, then lay the meat on top of the shell. They look like this.


    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • BotchBotch Posts: 4,320
    I cooked 10 Maine lobster tails last night. They rocked! I cut through the top of the shell in 2 places, reach down each side to pull the meat off the shell, then lay the meat on top of the shell. They look like this.


    So you pulled the meat out before it was cooked?  That would certainly give it a bit more smoke...
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • stikestike Posts: 15,597
    those maine, or spiny lobster?
    shell looks like spiny.


    ed egli avea del cul fatto trombetta -Dante
  • LowflyerLowflyer Posts: 783
    Mine were what the butcher handed me. I didn't ask.
  • stikestike Posts: 15,597
    i was asking eggbertsdad, since they didn't look like maine lobster
    ed egli avea del cul fatto trombetta -Dante
  • EggbertsdadEggbertsdad Posts: 794
    stike, 

    That was just a picture I found. Those weren't mine. Just a pic for reference. 

    @Botch...yes, as quickly as they cooked they were able to pick up a little smoke. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • BotchBotch Posts: 4,320
    I just finished mine, was delicious but boy they cook quickly!  Do you guys use a stay-in-place thermometer or keep checking with a Thermapen?  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • EggbertsdadEggbertsdad Posts: 794
    I just cook those by feel. And yes, they cook quickly.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • burr_baby33burr_baby33 Posts: 503
    DN and Cen Tex both cut out the undersell and pull out the meat before cooking. Others cut thru the shell and pull thru top. Both ways work about same?
  • I actually cut through both shells and pull the meat out before grilling. I'll find a pic

    Keeping it Weird in the ATX
  • Here is the way I cut them (not how I cook them). I see that I am in the minority here but it's worked so far. Ill try the other way where you just cut the top next time and see how it works


    Keeping it Weird in the ATX
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