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Lobster Tails !

SmokinGuitarPlayerSmokinGuitarPlayer Posts: 698
edited 8:38AM in EggHead Forum
I'm on a mission to clean out the freezer and found these 2 babies. Cooked / grilled on the "large" at around 500 deg .. used the "dwell in the shell" method sort of ... brushed with garlic/herb butter, then meat side down , then flipped and dumped the rest of the melted garlic / herb butter on there and let them boil in all that butter ...made a nice flame when I dumped that butter on. It would have taken off the hair from my arm but of course, it's gone already :lol:

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Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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Comments

  • Mark0525Mark0525 Posts: 1,230
    Those look fantastic!!!! That's not fair I have my whole seafood menu planed for tonight and I debated doing tails. :angry: :laugh:
  • What did you decide on Mark?
  • Well I just got done eating them and they tasted as good as they looked! FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Kenny 13Kenny 13 Posts: 321
    Very nice! How long did those take at 500°?
  • Mark0525Mark0525 Posts: 1,230
    Frank from Houma wrote:
    What did you decide on Mark?
    Nothing crazy:
    Talapia with DP's Shakin' The Tree on a bed of lemons
    Baby Bella's stuffed with Faith's Crab stuffing
    Crash Hot Potatoes
    Asparagus rafts
    Salad

    I was going to do some steamed mussels for my wife but I think I should quit :)
  • Mark0525Mark0525 Posts: 1,230
    SmokinGuitarPlayer wrote:
    Well I just got done eating them and they tasted as good as they looked! FB/SGP
    Can you share how you did it and how you prepared them. Pictures do really look good. I was afraid to do them and have them be overcooked.
  • What time should I show up? :)

    I think everyone will enjoy - nice menu.
  • rsmdalersmdale Posts: 2,472
    One of my favorite things on the egg and those look good!!

    GOOD EATS AND GOOD FRIENDS


    DALE
  • Serial GrillerSerial Griller Posts: 1,186
    Those look like melt in your mouth fun! I love it when you clean out the freezer and come across a treasure like lobster.
  • Mark0525Mark0525 Posts: 1,230
    I'm just glad it's just my wife and mom...did I "just" :) Glad they don't come on here and read
  • :) :) My bride is my most demanding food critic :) :)
  • BeliBeli Posts: 10,751
    Wowwwwwwwwwwww mi kind of plate anytime.......I'd gladly help next time you clean out the freezer my friend.... :laugh:
  • Mark0525Mark0525 Posts: 1,230
    SmokinGuitarPlayer wrote:
    Well I just got done eating them and they tasted as good as they looked! FB/SGP
    Please share your secretes :)
  • DrZaiusDrZaius Posts: 1,481
    I love me some lobster...
    This is the greatest signature EVAR!
  • I didn't time things but maybe 4 to 5 minutes per "side" ... I checked internal temp and when I saw 130 I pulled them ... let them rest and then ate them ... probably 30 minutes from lighting the egg to my stomach. FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • I lit the egg. Then cut the tails down the center. Melted 1 stick of butter and then mixed in Tasty Licks Veggie Rub (I use it as a "herbed garlic salt" which is what it really is actually) .. brushed the "flesh" side and put that side down until they started getting grill marks and looked about "half way" cooked, then flipped them and brushed on LIBERAL quantity of the butter mixture and let them stew in the shells until 130 internal temp. I do these often over the summer and they always blow my guests away.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Yes, I forgot that they were in there! Nice lunch for sure.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • That sounds really good!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • I found a bunch of good stuff in there that I had forgotten about! Good eats for the next couple of days!
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • You can't go wrong with Lobster grilled over charcoal!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Yes, well my wifey is on a trip to Florida so I'm here by myself so I had to eat both of those tails ... :laugh:
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Kenny 13Kenny 13 Posts: 321
    SmokinGuitarPlayer wrote:
    Yes, well my wifey is on a trip to Florida so I'm here by myself so I had to eat both of those tails ... :laugh:

    Sounds like torture :laugh:
  • You lucky dog - that is eating both tails - not the vacation part :)

    Nice tails BTW
  • When your hair went the first time you were the "Smoking, Smoking Guitar Player" I think :laugh: :laugh: :ermm:

    Doug
  • Yes, I'm really sufferin'
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Yes, nothing like grillin' 'em and eatin' them directly off the grill. I didn't bother with a side dish ... who needs one ?!!!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • ViennaJackViennaJack Posts: 357
    Fred,

    They look GREAT. We love lobster tails on the Egg. I usually pop the meat out of the tail shell and cook it just like a little steak direct at about 350, but I really like the way you split the tails and left the meat in there. Looks great!
  • skyhopsingskyhopsing Posts: 107
    Can't wait for Lobster Mini season Now.
  • Thanks Vienna ...I always have done them this way ..I think it is called "dwell in the shell" method.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Yea ..you bet ... me too.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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