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Lobster Recipe needed

EggvisEggvis Posts: 94
edited 3:48AM in EggHead Forum
My father-in-law is turning 60 next wek and I need some ideas on how to best cook loster on the egg. Seems simple enough, but I could really use some ideas from you eggsperts![p]Paul


  • YBYB Posts: 3,861
    I have cooked these four or five of times and they are GREAT.
    Dwell in the Shell[p]Posted By: Houndog
    Date: 1/14/2001 at 01:37:09[p]
    Big Crawdaddy[p]
    Ingredients:[p]4 Huge Lobster Tails
    1 bit Peanut Oil
    1-2 Ea Limes
    Garlic Powder
    1 Touch Lawry's Seasoning Salt
    (Optional) New Mexican Green Chili Powder
    Minced Garlic
    Serves 2[p]Preparation:[p]Picked up 4 huge lobster tails. Thought at first, 1 pound tails for each of us would be ok. Naaaaahhhh - if two tails would be good, 4 tails for the two of us would be better, right ? Get your shears and cut the clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat. Rinse them good, dry them with paper towel and place them shell side up on a cutting board. Take a heavy knife or cleaver, place it longwise (parallel) in the center of the shell and tap the back of the blade into the shell, cracking it ever so slightly. This is so our tail will lay flat on the grill. Do not take meat out of the shell ! Now flip them over, belly side up. Take a bit of oil ( I used peanut )and pour a small amount on your fingers, and lightly rub the meat. Don't use much at all, barely a drizzle. Grab a lime or two and squeeze juice and pulp all over the meat, liberally. Then shake on garlic powder and a touch of Lawry's seasoning salt. I then have to throw my favorite ingredient of all time, which goes on everything I cook, New Mexican green chili powder. Don't worry if you don't have this, it's hard to find, and your lobsters will still be far and above any lobster you ever had before. Place covered tails in fridge for an hour or so to marinade while your gettin' your cooker ready. Get a good hot bed of lump going and preheat your cooker to 400 - 450 degrees. As all of you know, when it comes to seafood and a good hot fire, you must move swiftly because every minute counts. Place tails, meat side down on the grill and press them flat. This is why we weakened the shells earlier with the tapping cleaver. Set your metal cup on the grill also with butter and minced garlic so it will melt and sauté' the garlic. Close the lid. If you don't have a metal cup to use on the grill while you're cookin', get one ! Open the cooker after 5 minutes and with a leather glove, carefully turn tails over onto their shells so meat is facing up towards the sky. Take your (cup grab it with a leather glove please) with the butter and garlic, and spoon sautéed mixture onto the lobster tails. The tails will form a slight cupped shape which will hold most of the butter in place, but your fire will rage for a minute, and that is great. Close the lid down and slowly begin to close top and bottom drafts so they can "Dwell in the Shell" for 5 more minutes. Remember - with a good hot fire, 5 minutes per side, that's it. With 50 dollars worth of lobster on the grill, you definitely want to pay attention. I don't recommend holding any conversations with your company while you're fixin' this supper. Tell your family and friends that you'll socialize again after this crucial 10 minutes is over. Once everyone tastes what you've agonized and sweated over for 10 minutes, no more explanations will be necessary. Simply, Heaven on Earth ! Serve with long grain and wild rice, corn on the cobs, asparagus, salad, just about anything. Even though we had melted butter to dip the lobster in, it wasn't really necessary. It was so good that were doing it again for the family tomorrow night. They'll be surprised when they get beef tenderloin steaks and lobster tails out of their brisket and pulled pork Houndog. I'm not that good a cook, but these tails are truly world class. Give 'em a try.[p]"elegant, yet pleasingly casual"[p]
    Submitted by Houndog

    [ul][li]Steak and Lobster[/ul]
  • Nature BoyNature Boy Posts: 8,523
    I am with YardBoy. Good ol' Houndog (wherever he is these days) really put out a fantastic contribution for all mankind on how to cook the best bugs.[p]For whole lobsters (when I can afford them...not very often), I kill them with a knife through the head (BTW, they do not like this and tend to tighten up a little). Cut off the claws and the tail and follow the Houndog's instructs for the tail. For the claws, they like a couple more minutes cooking time.[p]Have fun! And tell Pop-in-law happy birthday for me!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Bobby-QBobby-Q Posts: 1,995
    You are a dangerous man Larry. It's bad enough when folks post those rib messages that make me go out and buy ribs, but you and this lobster post are enough to make me worry about the house payment.[p]How's your family doing these days?[p]Have a good one.

  • StandbellStandbell Posts: 42
    The only change I'd make, is to run a scerew from stem to tip of the tail. THis will aid in keeping them flat, and mkae a nice handle to turn them.

  • ShortRibShortRib Posts: 180
    I did these and they came out awesome! Didn't have the chili pepper so I used a touch of red pepper![p][p]

  • ShortRibShortRib Posts: 180
    I did these and they came out awesome! Didn't have the chili pepper so I used a touch of red pepper![p]untitled1.bmp[p]

  • J AppledogJ Appledog Posts: 1,046
    Thanks for posting it, YB; much easier than searching the archives. My only comment/advice is to follow it EXACTLY. I have tried to "improve" on it with unsatisfactory results. JCA[p]
  • J AppledogJ Appledog Posts: 1,046
    What kind of screw? Mightn't that increase the cooking time, standbell? How about a wooden skewer? JCA
  • smoked_lobster.jpg
    <p />eggvis,
    here is what I do.

    [ul][li]Whole smoked Lobster with Rosemary Butter[/ul]
  • YBYB Posts: 3,861
    We are doing great and looking forward to a fun summer this year.

  • YBYB Posts: 3,861
    J Appledog,
    You and Steve need to come to Georgia and lets cook a few.

  • YBYB Posts: 3,861
    They look really good...It's about time to cook some.

  • Smokin JoeSmokin Joe Posts: 441
    J Appledog,
    Just a thought from the peanut gallery - anything metal inserted into the lobster would likely shorten the cooking time. The metal is a conductor of heat and will cook from inside out as it heats up. Have you ever put a potato nail into a potato? It helps them cook faster and more evenly. Joe[p]PS: I absolutely LOVE Mrs Dogs jerk sauce!!! Yum, Yum Yum!!!

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