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.

No Ribs....Lobster on the BGE

BoneDaddy'sBoneDaddy's Posts: 256
edited 4:17PM in EggHead Forum
So every place around is out of babybacks, but the local store has lobster for $3.99. Anyone ever cook Lobster on the BGE?

Any ideas!
Bone Daddy's Competition BBQ & Catering

Comments

  • Richard FlRichard Fl Posts: 8,244
    This method has been popular for many years.

    Lobster, Dwell in the Shell, Houndog

    "elegant, yet pleasingly casual"




    Ingredients:
    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
    Butter
    Minced Garlic




    Preparation:
    1 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 ?
    2 Get your shears and cut the clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat.
    3 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 lengthwise (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 !
    4 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.
    5 Grab a lime or two and squeeze juice and pulp all over the meat, liberally.
    6 Then shake on garlic powder and a touch of Lawry's seasoning salt.
    7 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.
    8 Place covered tails in fridge for an hour or so to marinade while your gettin' your cooker ready.
    9 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.
    10 Place tails, meat side down on the grill and press them flat. This is why we weakened the shells earlier with the tapping cleaver.
    11 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 !
    12 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.
    13 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.
    14 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 !
    15 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 we're 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.
    16 I'm not that good a cook, but these tails are truly world class. Give 'em a try.


    Servings: 2

    Recipe Type
    Main Dish, Seafood

    Recipe Source
    Author: Houndog

    Source: BGE Forum, Houndog, 2000/01/04
  • bubba timbubba tim Posts: 3,216
    Many a bug have been on our egg. Now mind you, Little Chef is from Boston and she KNOWS lobsta. When she was 8 years old, she would put picks in the claws of lobsta on her brother's lobsta boat. So making mesquite smoke lobsta that she would eat could be a chalenge. He is what I did.
    First, par boil the bugs for 8 minutes.
    Your egg should be aroung 325 already.
    place a FEW chips or one chunck of mesquite on the lump.
    After 8 minutes, take the bugs out and split the top of the tails only. DO NOT CUT THE MEAT! PLace the lobsta on indirect heat and smoke for about 12 minutes. Pull and serve with drawn butter. Enjoy!
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • Little ChefLittle Chef Posts: 4,725
    First....One major guestion. Are these Maine style lobsters, whole? Of Florida style 'lobster', tail only? I can give additional suggestions, but need to know what I am dealing with first. (I am assuming they are Maine style lobsta's, but will await your reply)
  • lobster on the egg or even on a gasser is easy. i am a plain lobster butter and lemon guy. no smoke no spice..
    in the privacy of your kitchen no guests or family [trust me on this] put lobster on it's back and with the biggest knife you have split it in half.. not for the squeemish. 1/2 of the tail will then rest in the 1/2 of the shell. leave the claws alone.. pat of butter and squeeze of lemon on each tail piece , put on egg so meat rests in the shell 'boat' direct at 350 till opaque cooked thru,, when tail meat is done claws will have steamed in their own juice
    bill
  • These are live maine lobsters...are there realy any others :-)
    Bone Daddy's Competition BBQ & Catering
Sign In or Register to comment.
Click here for Forum Use Guidelines.