1st time Lobster Tails on the Egg...???

Lowflyer

Tonight will be the 1st go at tails on the Egg. I was thinking raised grid wrapped in foil w some butter. Any other ideas would be welcome.

Don Marco

Dont wrap them in foil. That way you leave a million flavours outside the foil and basicly get steamed lobster.

I like to cook them on a raised grate, meat side down first ( slightly basted with butter and some kosher salt.. Then turn them meat side up and baste with some roasted garlic butter and cook til they reach 130-135 F.

DM

The Cen-Tex Smoker

I do the same as DM. Make sure not to overcook! they go from ethereal to rubbery within 5-10 degrees. Pull them sooner than you think.

I lay them out on their back and with a sharp knife, cut through the under shell then press all the way through the top shell to butterfly them. Then grill direct like DM to 130ish

Lowflyer

Thanks guys. About to give this a whirl shortly. Filets and tails for the Mrs. Birthday.

Botch

Great timing, I'm picking up my first tails tomorrow.  Thanks guys!  

dlk7

What  dome temp do you suggest?

Outlaw77

Dlk7 - I grill tails at 400ish

Piganytime

I just did jumbo tiger prawns for first time. Awesome. Prawns cut down the middle, 400 degree dome tempo, garlic olive oil, meat side down, then finish shell down. Very nice.

Flamethrower

skewer the tails so they dont curl

 

Lowflyer

http://i1254.photobucket.com/albums/hh612/jholland70/7088f15d.jpg
Came out great!!! Thanks to all!!

RichardBronosky

Oh! A surf and turf? Now you have me jealous. Looks awesome.

Lowflyer

http://i1254.photobucket.com/albums/hh612/jholland70/50ed4806.jpg
It was great!! Wife loved it w her Raspberry Mousse cupcake (no pic) :(

Lowflyer

Thanks Cen-Tex, the wife split em like u said and they were tight... I gave mama the big one for her birthday, but we had to throw a few pieces back on at the end. Good stuff.

The Cen-Tex Smoker

Thanks Cen-Tex, the wife split em like u said and they were tight... I gave mama the big one for her birthday, but we had to throw a few pieces back on at the end. Good stuff.

cool. I see that a lot of guys do it with scissors too but that's the way I leaned it. they look great and I'm glad you enjoyed. Nice work

Eggbertsdad

I cooked 10 Maine lobster tails last night. They rocked! I cut through the top of the shell in 2 places, reach down each side to pull the meat off the shell, then lay the meat on top of the shell. They look like this.

Botch

I cooked 10 Maine lobster tails last night. They rocked! I cut through the top of the shell in 2 places, reach down each side to pull the meat off the shell, then lay the meat on top of the shell. They look like this.

So you pulled the meat out before it was cooked?  That would certainly give it a bit more smoke...

stike

those maine, or spiny lobster?
shell looks like spiny.

Lowflyer

Mine were what the butcher handed me. I didn't ask.

stike

i was asking eggbertsdad, since they didn't look like maine lobster

Eggbertsdad

stike, 

That was just a picture I found. Those weren't mine. Just a pic for reference. 

@Botch...yes, as quickly as they cooked they were able to pick up a little smoke. 

Botch

I just finished mine, was delicious but boy they cook quickly!  Do you guys use a stay-in-place thermometer or keep checking with a Thermapen?  

Eggbertsdad

I just cook those by feel. And yes, they cook quickly.

burr_baby33

DN and Cen Tex both cut out the undersell and pull out the meat before cooking. Others cut thru the shell and pull thru top. Both ways work about same?

The Cen-Tex Smoker

I actually cut through both shells and pull the meat out before grilling. I'll find a pic

The Cen-Tex Smoker

Here is the way I cut them (not how I cook them). I see that I am in the minority here but it's worked so far. Ill try the other way where you just cut the top next time and see how it works