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Lobster Tail Recipe Needed

Big MurthBig Murth Posts: 350
edited 8:00PM in EggHead Forum
Got 2lbs. lobster tails, that I've been informed I will be "grilling" this evening. She probably assumes I'm going to fire up my high-priced Eggcessories storage unit, formerly known as the Coleman Gas Grill. I need an Eggceptional recipe and I thank you in advance, my friends. Big Murth


  • Wise OneWise One Posts: 2,645
    Big Murth, here's one that was posted some time ago. (It's in the book I sent you)
    Dwell in the Shell
    "elegant, yet pleasingly casual" Submitted by Houndog
    4 Huge Lobster Tails
    1 bit Peanut Oil
    1-2 each Limes
    Garlic Powder
    1 Touch Lawry's Seasoning Salt
    (Optional) New Mexican Green Chili Powder
    Minced Garlic
    Serves 2[p]Preparation:
    Picked up 4 huge lobster tails. Thought at first, 1 pound tails for each of us would be ok. Naaaaahhhh - if two tails would be good, 4 tails for the two of us would be better, right ?
    Get your shears and cut the clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat.
    Rinse them good, dry them with paper towel and place them shell side up on a cutting board. Take a heavy knife or cleaver, place it longwise (parallel) in the center of the shell and tap the back of the blade into the shell, cracking it ever so slightly. This is so our tail will lay flat on the grill. Do not take meat out of the shell !
    Now flip them over, belly side up. Take a bit of oil ( I used peanut )and pour a small amount on your fingers, and lightly rub the meat. Don't use much at all, barely a drizzle.
    Grab a lime or two and squeeze juice and pulp all over the meat, liberally.
    Then shake on garlic powder and a touch of Lawry's seasoning salt.
    I then have to throw my favorite ingredient of all time, which goes on everything I cook, New Mexican green chili powder. Don't worry if you don't have this, it's hard to find, and your lobsters will still be far and above any lobster you ever had before.
    Place covered tails in fridge for an hour or so to marinade while your gettin' your cooker ready.
    Get a good hot bed of lump going and preheat your cooker to 400 - 450 degrees. As all of you know, when it comes to seafood and a good hot fire, you must move swiftly because every minute counts.
    Place tails, meat side down on the grill and press them flat. This is why we weakened the shells earlier with the tapping cleaver.
    Set your metal cup on the grill also with butter and minced garlic so it will melt and sauté' the garlic. Close the lid. If you don't have a metal cup to use on the grill while you're cookin', get one !
    Open the cooker after 5 minutes and with a leather glove, carefully turn tails over onto their shells so meat is facing up towards the sky.
    Take your cup (grab it with a leather glove please) with the butter and garlic, and spoon sautéed mixture onto the lobster tails. The tails will form a slight cupped shape which will hold most of the butter in place, but your fire will rage for a minute, and that is great.
    Close the lid down and slowly begin to close top and bottom drafts so they can "Dwell in the Shell" for 5 more minutes. Remember - with a good hot fire, 5 minutes per side, that's it. With 50 dollars worth of lobster on the grill, you definitely want to pay attention. I don't recommend holding any conversations with your company while you're fixin' this supper. Tell your family and friends that you'll socialize again after this crucial 10 minutes is over. Once everyone tastes what you've agonized and sweated over for 10 minutes, no more explanations will be necessary. Simply, Heaven on Earth ! Serve with long grain and wild rice, corn on the cobs, asparagus, salad, just about anything. Even though we had melted butter to dip the lobster in, it wasn't really necessary. It was so good that were doing it again for the family tomorrow night. They'll be surprised when they get beef tenderloin steaks and lobster tails out of their brisket and pulled pork Houndog. I'm not that good a cook, but these tails are truly world class. Give 'em a try.

  • Nature BoyNature Boy Posts: 8,508
    Big Murth,
    I agree with Wise One. He is indeed.
    Houndog's Dwell in the Shell is very, very good. I am visiting New England next week, and the people we are visiting have an egg. Not only that, but a short drive to Maine, and there are BIG FAT CHEAP LOBSTERS!! Houndog's recipe will come in handy....multiple nights.[p]Cheers!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Big MurthBig Murth Posts: 350
    Big Murth,
    Wow! Thanks for a great idea. I'm ready to go, and will stop by the Fruit Basket here in town to pick up the dried green chile powder (We have the fresh real stuff/ we never seem to need the dried/powdered variety). Thanks fellas!!

  • KennyGKennyG Posts: 949
    Big Murth,[p]I was in touch with Houndog about this recipe back around New Year's time. He now suggests inserting a wooden skewer just under the shell to keep it laying flat during cooking. No need to crack the shell with the back of a knife anymore.[p]This should be the best lobster you've ever had![p]K~G

  • ZipZip Posts: 372
    Thanks for the tip on the stick. [p]Zip

  • Wise OneWise One Posts: 2,645
    KennyG, I assume he runs it across the shell about halfway down?

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