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Lobster tails

Trying out some lobster tails tomorow looking for tips on temp and time. Recipies r welcome too!


  • nolaeggheadnolaegghead Posts: 16,111
    Lots of ways to do it.  Here's one: Make some herb butter with parsley, tarragon and thyme, little salt and pepper.  Cut a slit with shears through the top of the shell in the lateral direction.  Pour the herb butter in.  Cook until the center is just turning opaque.  You can cook direct or indirect. 

    Also, Old Bay works as a seasoning.  I've used crab boil before (it's concentrated - be careful!).
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • daffy1909daffy1909 Posts: 459
    Thanks nola!
  • GrannyX4GrannyX4 Posts: 1,471
    They are so good cook like Nola said.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • RV10FlyerRV10Flyer Posts: 135

    These are my notes from my last lobster cook for my daughters birthday.  They turned out pretty good.

    I cut the tops of the shell all the way down the middle and also cut the meat to open it up a little.  I melted butter on the stove and added a little salt, juice of one lemon, and garlic powder.  I separated the lobster from the sides of the shell so the butter could get down in there.  Brush the top sides, etc. with the melted butter.

    I cooked the lobster about 6 minutes meat side down and then about 14 minutes shell down.  I basted with butter when I turned them and about every 5 minutes or when I needed to check on them.

    I had the grill at 400 and the grid just above the felt line.  Next time I would like to cook closer to the fire for at least the first six minutes when the meat side is down.  After that, maybe put them up on the raised grid or just leave it down and reduce the cook time.

    North Texas

    XL BGE

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