Find A Dealer
Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Has anyone tried live lobsters on the egg. can you cook them whole or do you have to pull the insides out after killing them? sounds a bit cruel don't you think? sacrafices we make for good egging!
Yes, and it doesn't get better. [p]Thrill of the Grill book has a nice section on cooking them. You basically hold the lobster down and plunge a knife just below the eyes. He/she will twitch a bit...but soon it will all be over. Pull off the claws, as they cook best over lower heat. Split the lobster down the front middle and lay it open. Grill at high temps flesh down on the grill for a few minutes...no more. Done when meat is opague. The tail will pull right out of the body after cooking. Salt, pepper and butter...maybe a bit of lemon/garlic butter....heaven.[p]The Kamado site has a recipe by our ceramic buddy Houndog called Dwell in the Shell. It is for lobster tails, and uses a similar principal of high temps, but dwell a bit to finish it up. Lemme know if you can't find it, and I will dig it up.[p]We would eat them a lot more if they weren't so expensive!![p]Have fun
Facebook: Dizzy Pig Seasonings
chuckwagon, don't know if this is exactly the recipe that NB was refering to, but the link wil take you to a post that Houndog made on SongDog's forum.[p]
Dwell in the Shell
Nature Boy,[p]Do you at least put a blindfold over the eyes before you "plunge a knife just below the eyes"....This is a "G" rated forum NB, keep these posts up and we'll have to institute a rating system for the posts. G, PG, R, and if we need an X I think that we'll have redefined the term "forum" around here. hehehe[p]Those lobsters sound awesome. I'm with you, if they were cheaper I'd eat a ton of them. Surf and Turf on the egg, I could eat that meal 24/7.[p]Troy
Yep...that's it!! If you are doing tails, that is THE recipe to use. I gah-roan-teeee!
Facebook: Dizzy Pig Seasonings
I found them cheap last weekend. 8LB. culls for 3.99/LB.They weren't egged , but very tasty boiled. a hammer and vicegrips were a help.
Nature Boy,[p]Bobby Flay did exactly what you explained. While I have not tried this recipe, I saved it from a "Hot Off the Grill" episode. Actually it is up on the Food TV webpage. The butter recipe could be used for alot of stuff other than lobster.[p]The link is below.[p]Z
GRILLED LOBSTER SMOTHERED IN BASIL BUTTER
chuckwagon,[p]We have grilled tails on the egg for just a few minutes, flesh side down.[p]I like to do live lobsters in a seafood boil. We boil potatoes in som Zatarins (sp?) long with fresh corn, throw in a lobster, add some shrimp and clams near the end. MMMMmmmm, good.[p]Fritz
Powered by Vanilla
for Forum Use Guidelines.