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lilaccityhearthlilaccityhearth Posts: 142
edited 4:50PM in EggHead Forum
Has anybody have any experience smoking lobster in the shell on the egg


  • WWSisWWSis Posts: 1,448
    Not sure why, but Mark chose to steam the honkin' big lobsters he brought here from New Hampshire last weekend.
  • ccbasskingccbassking Posts: 71
    Lobstah is one of those things that is best left to traditional methods IMHO. A lot of folks here have had success with tails etc myself included (4lb baked stuffed)but its a cook I don't usually plan for the egg Have a happy fourth :)

    Cape Cod Ma
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Hi Mike. Like ccbassking said, lobster can be done on the EGG, but many have tried and most reported luke warm results. Overcooking a lobster is disastrous and since it's especially difficult to judge doneness on a whole lobster, most folks stick to the tried and true method of timed steaming. Mark
  • WessBWessB Posts: 6,937
    Do a search for "Dwell in the shell" ( least I think thats what it was called ) it was posted here years ago...never personally done it though...many said they liked it..
  • WWSisWWSis Posts: 1,448
    Mornin, brother. Going to pick up my ribs from the Market today. Think we'll do another batch...will have to do without the DP seasoning unless my package came into the post office this morning. :cheer:
  • NU2BBQNU2BBQ Posts: 98

    Stick to the tried and true, boiled or steamed.
  • bubba timbubba tim Posts: 3,216
    Used to do them all the time. Par boil for 6 minutes . Take them out and cut just the backs lenght wise without going thru the underside. Then indirect at 280 degrees. Use a lite smokeing wood. Smoke for about 10 minutes. Maine Labstas work best. :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • CaptainJimmyCaptainJimmy Posts: 158
    my method is pretty similar to bubba tim's... I parboil for 10 minutes in salty water and then grill for lke 8 minutes at 300 or so.

    I used to do this all the time on my weber gasser. I had a hookup for fresh lobsters, $4 a lb caught that morning. Cheaper than steak - we ate fresh caught bugs 3 times a week for the whole summer.

    And not all maine lobsters are caught in maine - us flatlanders catch a bunch of them too!!
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