Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
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 Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cooking Lobster Tails on the BGE

edited 3:35PM in EggHead Forum
I'm looking for advice for cooking 1/2 pound lobster tails.
Can anyone help?[p]Thanks,


  • Hal Turner,
    I've had great results grilling lobster tail both "kabob-ed" and whole (out of the shell).[p]I've tried it plain (no seasoning) and its great, but the most amazing I've made was cut into pieces, and brined in what amounted to montreal steak seasoning; kosher salt, coarse pepper, dried garlic and onion. (I was at somebody else's house so I didn't have my whole spice arsenal!)[p]As far heat and time, go with a hot fire 400+ and grill direct until done. It wont take long, maybe 5 - 10 minutes for chunks, longer for a whole one. A little oil on the tail will help keep it from sticking.[p]I've heard of others having great luck doing the tail in the shell, but have not yet tried it myself. I kinda like getting a bit of grill char on the meat.[p]That's some good eatin, enjoy!

  • PainterPainter Posts: 464
    Hal Turner, Check this out. It"s been a winner around here for a long time.

    [ul][li]hound dog's proven lobster recipe[/ul]
Sign In or Register to comment.
Click here for Forum Use Guidelines.