Lobster it is

JMCXL

Ok folks, I need some help. My son says tonight he wants me to cook Lobster. He has been asking for about a years for me to make Lobster on the egg.  I did a quick search on TGBE website and found 2 recipes that looked interesting.  Does anyone have a full proof recipe for cooking whole lobster in the Egg (if not whole Lobster I can to tails).  Just want to make sure I don't waste my $$ on the Lobster.  He has high expectations; said he had flank steak at work yesterday but wasn't happy - didn't match what comes off the egg.

thanks for any feedback...

OhioEgger

I've never done it, but Meathead has this recipe:
https://amazingribs.com/tested-recipes/seafood-recipes/gregs-grilled-lobster

tjv

I would go tails, easier to cook and eat.  Just don't second guess yourself on when you think they are done.  it's kinda like grilling a steak to "rare"......  put a little char on the meat then roast til done.

thick end of tails toward center of grill where the most heat will be, thin tail end out toward the grill's edges to slow cooking time.

lot's of clarified butter or ghee doesn't hurt either.  

t

fishlessman

i am not a fan of egged lobster, but if you go whole you want the claws indirect, the tail direct. really hard to keep the claws from over cooking. on the egg i would do maineggs lobster dip starting with steamed cooked lobster




1/2 lb frozen lobster meat chopped coarse
8 oz cream cheese
1/2 tsp garlic powder
1/4 tsp coarse
2 T chopped flat leaf parsley
2 T chopped green onions cracked pepper
white wine or milk or cream

Nuke the cream cheese in microwave just till soft stir in garlic powder and pepper. stir in lobster and greens
if it is to stiff add your fav liquid till soft. not to runny it will thin when you heat it. I did direct on a lg till bubbly. I saved out a pound of meat and a few of the greens to spread over the top to garnish. egg it around 325/350

Brisket_Fanatic

I did a SV lobster tail at Christmas. Removed the tail meat from shell and put into vac bag with some butter and redfish magic seasoning. Let it go an hour at 135 then a quick sear to finish and for color. It was good but the thin portion of the tail was a tad mushy. Father in law and Sister in law both said it was good but didn't rave about it. Didn't get a pick of it plated as it disappeared but here is one in the bag - not very exciting pic. 

HendersonTRKing

I like doing tails direct.  I split them, season, and fire em up.  If I were doing a whole lobster, I'd similarly split the claws and joints prior to cooking to get the lick of the flame right up in there.  I think it'd be worth the effort -- just have to watch out for overcooking, which is lobster death.  

Here's a tail cook I posted a couple years back.  Makes me hungry.

http://eggheadforum.com/discussion/1179918/surf-n-surf-clams-and-tails#latest

MasterC

Look in seafood, bgebrent had a great cook. Grilled lobster

RememberTheAlomar

Brisket_Fanatic said:

I did a SV lobster tail at Christmas. Removed the tail meat from shell and put into vac bag with some butter and redfish magic seasoning. Let it go an hour at 135 then a quick sear to finish and for color. It was good but the thin portion of the tail was a tad mushy. Father in law and Sister in law both said it was good but didn't rave about it. Didn't get a pick of it plated as it disappeared but here is one in the bag - not very exciting pic. 

I sous vide my tails also, but only for 30 minutes. I find that's the sweet spot and no mushiness  

fishlessman

are you sous viding the souther bug tails or the maine lobsters

fishlessman

a side of green lightning shrimp would work well with the tails, use the same baste

Killit_and_Grillit

http://eggheadforum.com/discussion/1204533/ribeye-and-lobster

I cooked them about a year ago caveman. Did direct then seared quickly on the coals.  It made for a unique cook. But like said above, if you think they are maybe done, pull them. 

JMCXL

The final product was the best lobster we have had. Did the Meathead version, and will do it again

thetrim

Do you cut open the lobsters while they’re still alive?   SAVAGES!!!!

JMCXL

The slight smoke flavor was killer. 140 was a perfect temp to take the off
seasoning on point

JMCXL

thetrim said:

Do you cut open the lobsters while they’re still alive?   SAVAGES!!!!

Yes 

RememberTheAlomar

fishlessman said:

are you sous viding the souther bug tails or the maine lobsters

Maine only for me.  I did it with a Caribbean tail and it had a really tough inedible skin. 

littlerascal56

Tough to do huge lobsters on an egg.  Have been doing some Maine 28 oz tails on the stove (boiling for 14 minutes), but these big 8# Maine live ones work better in a turkey fryer outdoors!

nolaegghead

Lobzilla

lbbf

We do lobster tails every time we find them on sale. Our favorite way so far is to simply split the tail lay it out flat, shell down, and brush with a little melted butter and basil. Grill at 400 - 450 direct until you think they are almost done. Over cooking is bad! 

Brisket_Fanatic

fishlessman said:

are you sous viding the souther bug tails or the maine lobsters

This was a spiny tail from I think the Bahamas. Being in the middle of nowhere it had been previously frozen.