Lobster Tails

RajunCajun

Trick or treat!  Thinking about doing lobster tails for the first time.  Best way to prepare and cook them on the BGE?  Will probably purchase from Wild Fork.

Thanks

lousubcap

Here's my go to:
"Raised grid-direct around 350*F-

4-6 lobster tails

Combine the following:

¼ cup EVOO

one chopped garlic clove

¼ cup fresh lemon juice

Salt to taste (light amount)

Fresh ground black pepper to taste

 

Split tails length-wise. Brush mixture onto the flesh side of the tails.  Put lobster on grill, flesh side down for around 5 mins (good grill marks), flip to shell side down to finish (1-2 mins) Remove when lobster is opaque and shell is orange. 136-140*F for the finish temp.  Scale the recipe as required."

If looking for the tail over the shell presentation, I have gone down that road but being lazy I have walked away.  FWIW-

Hopefully others will be along as there are many great options that have been posted here.  Give the search function a look.  

RajunCajun

lousubcap said:

Here's my go to:
"Raised grid-direct around 350*F-

4-6 lobster tails

Combine the following:

¼ cup EVOO

one chopped garlic clove

¼ cup fresh lemon juice

Salt to taste (light amount)

Fresh ground black pepper to taste

 

Split tails length-wise. Brush mixture onto the flesh side of the tails.  Put lobster on grill, flesh side down for around 5 mins (good grill marks), flip to shell side down to finish (1-2 mins) Remove when lobster is opaque and shell is orange. 136-140*F for the finish temp.  Scale the recipe as required."

If looking for the tail over the shell presentation, I have gone down that road but being lazy I have walked away.  FWIW-

Hopefully others will be along as there are many great options that have been posted here.  Give the search function a look.  

Sounds very nice.  Thanks!  How filling is a 1/4lb tail?  Ask me about crawfish and I have an answer for ya, lobster, not so much.  

lousubcap

A 1/4 lb tail is not much.  Depending on your love of lobster and going with some top end tails as you are I would enjoy around 3/4 lb per person.  
BTW- I await your crawfish answer

RajunCajun

lousubcap said:

A 1/4 lb tail is not much.  Depending on your love of lobster and going with some top end tails as you are I would enjoy around 3/4 lb per person.  
BTW- I await your crawfish answer

My advice?  Pinch the tail and suck the head and sip your beer and repeat.

lousubcap

I enjoy the crawfish boils as I made a trip to @nolaegghead 's near audible in the Spring of 2021 to eat 'em.  I was more interested in the quantity per boil as I have never gotten to the bottom of the supply.  

RajunCajun

lousubcap said:

I enjoy the crawfish boils as I made a trip to @nolaegghead 's near audible in the Spring of 2021 to eat 'em.  I was more interested in the quantity per boil as I have never gotten to the bottom of the supply.  

Rule #1 and #2:  Never run out of crawfish or beer.  Sounds like @nolaegghead lives by those rules.  

jdMyers

I do mine different than most.  I take melted butter, garlic, ground down cheese, and seasoning and mix it in a bowl.  I let it sit too start to solid a bit.  Brush on a layer let it thicken.  Repeat until it's built up.  Now it's solid.  Place on the grill as it cooks it melts into the lobster.   Once it metls down flip for an instant sear.  Perfect every time

lousubcap

RajunCajun said:

lousubcap said:

I enjoy the crawfish boils as I made a trip to @nolaegghead 's near audible in the Spring of 2021 to eat 'em.  I was more interested in the quantity per boil as I have never gotten to the bottom of the supply.  

Rule #1 and #2:  Never run out of crawfish or beer.  Sounds like @nolaegghead lives by those rules.  

And yet the quantity answer is elusive...

RajunCajun

jdMyers said:

I do mine different than most.  I take melted butter, garlic, ground down cheese, and seasoning and mix it in a bowl.  I let it sit to start to solid a bit.  Brush on a layer let it thicken.  Repeat until it's built up.  Now it's solid.  Place on the grill as it cooks it melts into the lobster.   Once it metls down flip for an instant sear.  Perfect every time

Man, that looks good.  What type of cheese?

RajunCajun

lousubcap said:

RajunCajun said:

lousubcap said:

I enjoy the crawfish boils as I made a trip to @nolaegghead 's near audible in the Spring of 2021 to eat 'em.  I was more interested in the quantity per boil as I have never gotten to the bottom of the supply.  

Rule #1 and #2:  Never run out of crawfish or beer.  Sounds like @nolaegghead lives by those rules.  

And yet the quantity answer is elusive...

Do you mean how to figure how much to boil for a given number of people?

jdMyers

A fine dusting of parmeasan 🧀 in the butter.  So basically butter layered thick 

Acn

If you’re ordering, just get whole lobster.  Claws are vastly superior to tails.

fishlessman

RajunCajun said:

lousubcap said:

Here's my go to:
"Raised grid-direct around 350*F-

4-6 lobster tails

Combine the following:

¼ cup EVOO

one chopped garlic clove

¼ cup fresh lemon juice

Salt to taste (light amount)

Fresh ground black pepper to taste

 

Split tails length-wise. Brush mixture onto the flesh side of the tails.  Put lobster on grill, flesh side down for around 5 mins (good grill marks), flip to shell side down to finish (1-2 mins) Remove when lobster is opaque and shell is orange. 136-140*F for the finish temp.  Scale the recipe as required."

If looking for the tail over the shell presentation, I have gone down that road but being lazy I have walked away.  FWIW-

Hopefully others will be along as there are many great options that have been posted here.  Give the search function a look.  

Sounds very nice.  Thanks!  How filling is a 1/4lb tail?  Ask me about crawfish and I have an answer for ya, lobster, not so much.  

8 to 10 ounce served with another protein or go bigger. have never cooked a tail before and dont like maine lobster grilled. we dont do that in maine. way to pricey for shipping costs. a 2 pound whole lobster leaves me wanting for more

MasterC

jdMyers said:

I do mine different than most.  I take melted butter, garlic, ground down cheese, and seasoning and mix it in a bowl.  I let it sit too start to solid a bit.  Brush on a layer let it thicken.  Repeat until it's built up.  Now it's solid.  Place on the grill as it cooks it melts into the lobster.   Once it metls down flip for an instant sear.  Perfect every time

Are those meater blocks attached to your egg jdMyers? 

caliking

lousubcap said:

Here's my go to:
"Raised grid-direct around 350*F-

4-6 lobster tails

Combine the following:

¼ cup EVOO

one chopped garlic clove

¼ cup fresh lemon juice

Salt to taste (light amount)

Fresh ground black pepper to taste

 

Split tails length-wise. Brush mixture onto the flesh side of the tails.  Put lobster on grill, flesh side down for around 5 mins (good grill marks), flip to shell side down to finish (1-2 mins) Remove when lobster is opaque and shell is orange. 136-140*F for the finish temp.  Scale the recipe as required."

If looking for the tail over the shell presentation, I have gone down that road but being lazy I have walked away.  FWIW-

Hopefully others will be along as there are many great options that have been posted here.  Give the search function a look.  

@lousubcap , you know that I hold you in high esteem, but... * 1 CLOVE OF GARLIC*???

lousubcap

@caliking- that's the easy copy/paste recipe.  I should have edited it up to reflect reality.  In dang near every case you can never have too much garlic.
Just did a small rack of lamb and the paste called for 2 cloves, went with nine.  I get it. Of course, the more the better when dealing with Dracula and then All Saint's Day.  
I feel more immune with the garlic and Dracula than with (being old) five covid vaccine shots.  

jdMyers

MasterC said:

jdMyers said:

I do mine different than most.  I take melted butter, garlic, ground down cheese, and seasoning and mix it in a bowl.  I let it sit too start to solid a bit.  Brush on a layer let it thicken.  Repeat until it's built up.  Now it's solid.  Place on the grill as it cooks it melts into the lobster.   Once it metls down flip for an instant sear.  Perfect every time

Are those meater blocks attached to your egg jdMyers? 

They are sitting on powdercoated EL Brackets on factory existing hinge bolts.  Magnetic.  Flashlights fit there too

jdMyers

Black alien heads work best. $18

jdMyers

better image 

RajunCajun

jdMyers said:

better image 

jdMyers said:

better image 

jdMyers said:

better image 

Very nice!  Where did you get your raised grid setup?  Is it stainless?

jdMyers

Designed it and had it made  Eastgametals@gmail.com

Same bull and duck from my handles, towels, aprons. Etc