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Lobster

Has anyone else tried grilling lobster? I'd be interested in hearing some techniques. Here is my latest attempt:

Comments

  • BotchBotch Posts: 6,197
    When Bobby Flaw does it (har! that typo was unintentional but it stays!) he boiled it first, split them in half as you have, and then just kissed them with smoke to finish them.  
     
    I haven't tried that, I did it split and totally on the grill as it looks like you did, but I wonder if that dried it out a bit (nothing a pound of melted butter can't fix...)

    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Oh, I used plenty of clarified butter. I cooked it meat side down just long enough to sear that side, then flipped and basted it with butter several times until cooked through. I also cracked the claws so I could get a little "grill" & butter flavor on them. 

    ***CAUTION: Careful when you baste with butter. It will most likely flare up***


  • SmokeyPittSmokeyPitt Posts: 9,838
    I have only done tails, and I used pretty much that exact method.  Meat side down, finish in the shell with plenty of butter.  I just used melted butter and I mixed in some Jubilee seafood seasoning (made by Bad Byron's - great stuff!).  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • BRush00BRush00 Posts: 367

    Only addition to mine that i've used....

     

    Creole Seasoning & boat loads of butter

    [Insert clever signature line here]
  • ZmokinZmokin Posts: 1,937
    I also have done just the tails, split in half, meat side down to get the grill marks, then flip to finish.
    I used a spray butter (margarine) and a salmon rub on them, before grilling, then served with clarified butter.

    Oh yeah, and a T-bone for a proper surf 'n' turf
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • I do it all the time.melt butter and garlic power together and bast med heat 20 min. R so
  • This was popular on the old forum for a while. Personally I prefer steamed.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1097819&catid=1

    Steve 

    Caledon, ON

     

  • chashanschashans Posts: 418
    Butter and lemon makes a nice dipping sauce.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • LoggerLogger Posts: 305
    This strikes me as strange when there are fewer lobster posts than just about anything else (meat that is).
    Personally, I agree with @LittleSteven.
    OKC area  XL - Medium Eggs
  • Ladeback69Ladeback69 Posts: 4,422
    I first had grilled lobster tails when my wife were on our honeymoon in Cacun back in 2006 and thats about the only way I will eat it now. I am thinking of doing some tails and scallops soon, but not sure to go direct or indirect.
    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
  • I first had grilled lobster tails when my wife were on our honeymoon in Cacun back in 2006 and thats about the only way I will eat it now. I am thinking of doing some tails and scallops soon, but not sure to go direct or indirect.
    I cooked mine direct. I seared the meat side first, flipped and basted them with clarified butter until done. 

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