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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Whole Lobster
Options
therealhaddock
Posts: 54
Any recipe ideas for cooking a whole lobster on the Egg?
Comments
-
I just split in half length wise and cook at about 550 direct for 8-10mins.Bloomfield, NJ
-
If it is live...kill it in boiling water first (five minutes?). Then split it in half and place it split side down on a direct grid for another five minutes. Serve with lemon and butter dipping sauce. What time should I be there? *-:)LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
-
Hold lobster with head down, tap top of head with the butte end of a knife. The lobster will go limp and lifeless. Split the lobster and pour a couple of tablespoons of Sambucca in each half. Put on grill, shell side down, being careful not to spill the Sambucca as it will flare up. Cook for 10 minutes or so until the flesh releases easily from the shell. Different and delish.Try it with shrimp (flambéed on a pan) too.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
-
A few weeks back @TexanOfTheNorth posted some incredible looking lobsters. You might give him a shout. He done a outstanding job however he done it. They looked awesome.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I cook tons of lobster on grill. For some reason that I don't completely understand, the lobster come out much more tender if you parboil them first. I cook them 1/2 to 3/4 of the way in salted boiling water, pull them and drop them into ice water to stop cooking. Then grill direct hot and fast to get a little color on them.
-
-
SGH said:A few weeks back @TexanOfTheNorth posted some incredible looking lobsters. You might give him a shout. He done a outstanding job however he done it. They looked awesome.LBGE & MiniOrlando, FL
-
HDumptyEsq said:Hold lobster with head down, tap top of head with the butte end of a knife. The lobster will go limp and lifeless. Split the lobster and pour a couple of tablespoons of Sambucca in each half. Put on grill, shell side down, being careful not to spill the Sambucca as it will flare up. Cook for 10 minutes or so until the flesh releases easily from the shell. Different and delish.Try it with shrimp (flambéed on a pan) too.
NOLA -
@HDumptyEsq
Just curious do you remove the tamale from the lobster or do you eat it? I use to like it but as of late seem to have lost the taste for it.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Do you really want to grill it? I find steaming and boiling the best methods for lobster. The meat stays succulent throughout.*******Owner of a large and a beloved mini in Philadelphia
-
I believe grilling the lobster just accentuates the flavor! I really like it!LBGE & MiniOrlando, FL
-
fljoemon said:SGH said:A few weeks back @TexanOfTheNorth posted some incredible looking lobsters. You might give him a shout. He done a outstanding job however he done it. They looked awesome.
-
SGH said:@HDumptyEsq Just curious do you remove the tamale from the lobster or do you eat it? I use to like it but as of late seem to have lost the taste for it.We used to make a sauce with butter, lemon juice, white pepper and sieve the tomalley into the sauce and serve warm over steamed lobster. I used to like it's deep seafood flavor but haven't done it for years.The same can be done with the tomalley from Maryland Blue crabs. My FIL used to just spoon it out and eat it.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum