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
how do you prepare your lobster
Options
smokesniffer
Posts: 2,016
Trying to find out an easier way to prepare lobster. Right now I'm cutting into the underbelly where are the little feet are, I use scissors and cut through the underbelly and then try to break the little feet off as much as possible and then grill it. Trouble is once it is plated it is difficult to pull the meat out of the shell this way. Seen a few videos where the top of the shell is broken with a meat cleaver and cut through the meat till the knife meets the inside of the underbelly. What do you do. Can you enlighten me please. TIA
Large, small, and a mini
Comments
-
Split the top of the shell with a strong pair of scissors or a sharp knife. pull the meat out onto the top of the shell but still leave it attached to the base of the end of tail. Baste with some lemon butter and cook direct/indirect until it is white, just after it stops the opaque stage, basting along the way. remove to plate and eggjoy!!
-
First, i tell it what question opposing counsel id gonna ask, then i advise it to stay calm, keep its answers as brief as possible and to not volunteer any extra information. Then i tell it to take a drink amd relax.....
-
@Richard Fl thanks for the info
@westernbbq what ya drinking thereLarge, small, and a mini -
Been hanging around too many attorneys this week....
-
I use a butcher knife down the under side not quite all the way through..you want the top shell to act as a hinge so to speak. I then clean them out, add a little S&P and throw them on the Egg for about 7-8min @ 450.Bloomfield, NJ
-
I steam them. With buttah
I think that was three pounds. Christmas eve with the kids[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I too am a fan of steaming them. It's quick & easy, the meat is moist & succulent, and the savory flavor doesn't get boiled away~~
-
if its a maine lobster steam it, they are lousy off the grill. then get a splitting mall to break the shell. you want hard shell lobsters and big is better
looks like i use tiny plates oh, and theres meat in those tiny legs
fukahwee maineyou can lead a fish to water but you can not make him drink it -
-
@Darby_Crenshaw can I invite myself over,,,looks like a filet in the background too.Large, small, and a mini
-
@fishlessman whoa those are monsters. what did they weigh?Large, small, and a mini
-
Another nicety of steaming is that it gradually puts the lobster to sleep, vs. the shocking death of being immersed head first into boiling water~~
-
Take the elastics off fish!
Sure, if you steam them it's ok to leave them on, but boiling will make the water bitter
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I've only cooked tails on the egg. I used good shears to cut out the bottom of the tail (cut along hard shell, both sides and remove). Added a little butter and seasoning and they cook in the shell. Flipped for a quick char, they pull out easily.
-
Darby_Crenshaw said:Take the elastics off fish!
Sure, if you steam them it's ok to leave them on, but boiling will make the water bitter
fukahwee maineyou can lead a fish to water but you can not make him drink it -
smokesniffer said:@fishlessman whoa those are monsters. what did they weigh?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Best resource would be the University of Maine - Lobster Institute! http://umaine.edu/lobsterinstitute/education/cooking-eating-a-lobster/
-
Break it to him gently.
-
If possible, boil them in ocean water (just be sure that if you're pulling the water on a beach to let the sand settle in the bucket for a few minutes before you transfer the sea water to your cooking pot. You're looking for as little sand in the actual cooking pot as possible). If you're not close enough to the shore to get clean ocean water for cooking, then steam them.
I'm not a huge fan of grilled lobster. That's not to say that I'd turn down a grilled tail if I was offered one; but I do think that there are other methods of cooking that compliment the flavor of lobster much better than grilling. -
Richard Fl said:Split the top of the shell with a strong pair of scissors or a sharp knife. pull the meat out onto the top of the shell but still leave it attached to the base of the end of tail. Baste with some lemon butter and cook direct/indirect until it is white, just after it stops the opaque stage, basting along the way. remove to plate and eggjoy!!One large BGE in Louisville, KY.
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