Valentine Lobster

Di · February 2010

Tonight's cook to celebrate Valentine's Day with my hubby of 5 months.

Tails prepared for butter marinade

In butter, garlic, salt and pepper. Then placed back in shells

Cooking

Ready to eat

Chocolate Fondue for dessert. Happy Valentine's Day!

2Fategghead · February 2010

mmmmmmmmm nice meal! :P Tim

Hoss · February 2010

SCHWEEET!

Literally!

Desert Oasis Woman · February 2010

what a delish dish!
never knew lobster could taste sooo good, until lobsta-on-the-BGE :woohoo:

Frank from Houma · February 2010

Di,

You are spoiling that man

Village Idiot · February 2010

That looks wonderful !!! I never thought of taking them out of the shells to marinate, then putting them back in.

Does cooking them in their shells add something, or would they be just as good if you grilled them outside of the shell?

Di · February 2010

I know! But, he spoils me too! I love to cook and he does all the clean-up. What else could you ask for?!

Di · February 2010

I've cooked them this way for a couple of years now. In my opinion, cooking them in the shells keeps them moist. I roll the meat in melted butter, garlic, salt and pepper. Then put them back in the shell for cooking. The butter mixture stays in the shell, keeping the meat moist and flavorful. It will melt in your mouth as long as you don't overcook.

Village Idiot · February 2010

I will definitely try that. Thank you, Di !

Di · February 2010

When you do, just split the tail down the back (to me that is the top side), but leave the tail fins intact. Carefully remove the meat so that the tail is still in one piece. Works like a charm! Let me know if you try it.

Cracked Egghead · February 2010

How long and what temp. They look fantastic.

Kentucky Wildcat Fan · February 2010

Those look great. When do you know when they are done?

Di · February 2010

Direct @ 350 dome temp. How long depends on the size of the tails. These were pretty big, so it took about 17 minutes. I start with the underside down and turned every 5 minutes until done. I've seen other people post to cook to an internal temp of 140. You can check for doneness by separating sections in the thickest part of the tail. When the gray/opaque color has turned white and moist all the way through, they're done.

Di · February 2010

Hi KWF. See my reply below to Cracked Egghead.

Big George's BBQ · February 2010

YUM

Serial Griller · February 2010

Nice meal.That should keep him around for a while

NationalFlex · March 2010

How would you cook lobster tails? In shell or out? Using plate setter or not? What temp and time?

Thanks

Di · March 2010

Here is how I do it.

Cooking them in the shells keeps them moist. Thaw the tails (if frozen), split the tail down the back (to me that is the top side), but leave the tail fins intact. Carefully remove the meat so that the tail is still in one piece.

Roll the meat in melted butter, garlic, salt and pepper. Then put them back in the shell for cooking. The butter mixture stays in the shell, keeping the meat moist and flavorful. It will melt in your mouth as long as you don't overcook.

Direct @ 350 dome temp. How long depends on the size of the tails. Big tails will take between 17 and 20 minutes. Start with the underside down and turn every 5 minutes until done. Some say an internal temp of 140 (I think this is might be too done). Check for doneness by separating sections in the thickest part of the tail. When the gray/opaque color has turned white and moist all the way through, they're done.

Let me know how it turns out of if you have questions!

Mark0525 · March 2010

dumb question but do you turn the tail in the shell not the shell? figured if you turned the shell the butter would run out

Di · March 2010

Not a dumb question. I start out cooking them with the cut side up, but if they are big tails you will need to turn them so that they cook all the way through. It's OK to turn them, not much of the butter will run out. I cook them about 10 minutes before turning. Plus, you've only rolled them in the butter before putting them back in the shell, so there really isn't that much butter in the shell. Just enough to add flavor and keep the meat moist.

I serve with additional melted butter for dipping.

Mark0525 · March 2010

Looks great. I will definitely try it. Thanks

Valentine Lobster

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