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Lobster Tail

ReeltachyReeltachy Posts: 54
edited 5:50AM in EggHead Forum
I have a couple of Lobster tails and thinking about grilling them. Anybody have some suggestions?

Comments

  • ReeltachyReeltachy Posts: 54
    I found a recepie using the search. I believe it was from Richard in Fl. Think I'll try that one. If anyone has experince or suggestions about "dwell in the shell" please share. Thanks,
  • Mike in AbitaMike in Abita Posts: 3,302
    Dwell in the shell.

    Dwell In The Shell" courtesy, "Houndog"
    4 Huge Lobster Tails
    1 bit Peanut Oil
    1-2 Ea Limes
    Garlic Powder
    1 Touch Lawry's Seasoning Salt
    (Optional) New Mexican Green Chili Powder
    Butter
    Minced Garlic
    Serves 2
    Preparation:
    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 longways (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, and 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 you’re getting' 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 & 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. 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 !!
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