Lobster Tail

Bgolf4me

Want to try a couple of Lobster Tails on the Egg tonight. Any suggestions?
Thanks
Bob

NC-CDN

http://allrecipes.com/Recipe/Grilled-Rock-Lobster-Tails/Detail.aspx

I've used this on my lobster tails a number of times and it's very very tasty. Lobster on the egg rocks.

Make sure you have lotsa butter. You are making me hungry.

Richard Fl

Here is one way.

Lobster, Baked, PWise

Hahahaa.... aaaa what the hell... I'll give you MY "Lobster ala Pato recipe" even though I probably use it my book AND I guess I'm not discovering anything here... I don't care with how many people you share it with as long as you give me credit for it... (although as any recipe involving parboiling and butter... well let's face it... that's a classic french preparation hahaha) Buy anyways this is how I do it on the BGE so, I give you "Lobster ala Pato", which if all is good some will try in Austin this Saturday:


INGREDIENTS:
2 cups (about 1 pound) butter melted and warm at 60°C (140°F), If if breaks add a teaspoon or so of water and whisk (this is called Beurre Monté)
1 green jalapeño sliced thinly
1 red jalapeño sliced thinly
2 limes' juice
1 clove garlic coarsely chopped
2 Tbs chopped chives
salt and pepper to taste
1/2 cup white vinegar
1 2 lbs lobster tail (anything smaller won't smoke as good before being thoroughly cooked)




Procedure:
1 Ok, first thing, boil enough water to a rolling boil, I'd say 10 liters and add the vinegar (correct proportions are suggested at 1 cup every 16 liters).
2 Add the lobster tail slowly to avoid reducing the temperature so much and steep during 1-2 minutes or until the shell turns bright red.
3 Take out of water, place in cutting board, half with a knife and remove the vein that runs along if still attached.
4 Take out of the shell (RESERVE the shell, even if in your freezer tightly wrapped in plastic... you can make lobster stock with this (Austin eggfest will see how)), and place the lobster meat in a tray, cover with a damp (cold water) cloth and place in the fridge. You will see that the flesh is still translucent and raw.
5 Light your lump, set up direct at 400°F. Melt the butter, add the chiles, lime juice, garlic and chives and heat to temperature (140°F) and remove from heat. You should have enought butter just to barely cover it.
6 Lobster should be cold by now, take it out of the fridge and submerge it in the butter (it will begin to draw heat from the butter and end up "slow poaching"). Let it rest there for about 30 minutes.
7 Drink a beer and a tequila, you're working very hard at this point.
8 Verify dome temp 400°F, bring the lobster in the butter to your outdoor kitchen, and place using tongs the lobster halves cut side down on the grill and shut the dome (there will be smoke and flames), flip after 1 minute, and shut again. Flip back after one minute and measure temp, you're looking for 120°F internal (begin pulling around 110°F, temp moves fast to 120°F from there) and it should be within in a few minutes.
9 Serve immediately.
10 Note: You can use smaller tails but obviously they will cook a lot faster and not have time to smoke through, so be careful.
11 Hope this works out for you and I hope you like it, I know I do...
12 Cheers!
13

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14 Pato
15 http://patriciowise.com
16 Monterrey, Mexico


Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, PWise, 2009/05/06

boston_stoker

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Misippi Egger

The "Dwell in the Shell" recipe is easy and a very good way to enjoy lobster on the Egg:


Dwell in the Shell

Di

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.

[Deleted User]

Richard- your Dwell-in-the -shell sounds very good.

my question is, with all of these recipes, there is no talk of removing the "poop line" that runs thru the tail. do you just take it out after you cook?

come to think of it, when we steam or boil lobsters that's what we do. I guess I answered my own question (unless I'm wrong!)