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Lobster Tails

bwbw Posts: 87
edited 3:59AM in EggHead Forum
Has anyone grilled lobster tails on the BGE? Any tips/suggestions would be appreciated. Thank you BW


  • 2dec06_2-002.jpg
    <p />bw,
    i've done it a few times... [p]there's lots of different ways to do it, but i keep it simple by cutting them in half, and grilling till they turn white and tasty looking. garlic butter is a must.

  • bw,
    Never done them myself but if I did I would follow Ray Lampe's winning recipe. Go to the forum home page, near the bottom click on BBQ Championships, then look for winning recipe under Rays name.

  • Crab legCrab leg Posts: 291
    Rick's Tropical Delight,
    I would like more info on that trout. Temp, time, Indirect? Where did you get that bad boy anyway? They have a nice tank at Jungle Jim's down here with live trout. Can't get too much more fresher than that, but they are not like pulling out of a fresh spring in northern Wisconsin. That is the best thing in the world in my opinion. Well, almost the best thing anyway.

  • bwbw Posts: 87
    Rusty Rooster,[p]
    I can't seem to find what your saying anywhere..

  • bwbw Posts: 87
    Rick's Tropical Delight,[p]At what temp did you do the tails at and is it on a raised grid? Garlic Butter?
  • fishlessmanfishlessman Posts: 22,980
    if its southern bug lobsters i would try houndogs recipe as thats the one always posted, never done it myself, but it looks good. if they are maine lobster i would boil or steam, i dont like them egged

    [ul][li]dwell in the shell[/ul]
  • bw,
    Sorry, It reads "All Star BBQ Championship Challenge"

  • jake42jake42 Posts: 932
    <p />bw,
    Love those grilled lobster tails. I try to keep it simple
    350-400 direct meat side down to start, flip over baste with lemon,butter,worchester,lemon and garlic take them off. Depending on the size. These I believe took about 12 or 13 mins total> Not quite sure.[p]FDay2.jpg

  • drbbqdrbbq Posts: 1,152
    bw,[p]Here's the fixed up version. [p]Dr. BBQ’s Lobster with Chile Lime Butter[p]2 whole live Maine Lobsters, about 1-1/2 lbs each
    1 recipe Chile Lime Butter (recipe below)
    BBQ Seasoning as needed[p]Split the lobsters with a chefs knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject 1 Tablespoon of the butter in each one. Season the tails lightly with the BBQ Seasoning. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili Lime Butter into the tail shells. Cook until the lobster is just barely done, about another 4-5 minutes. This will vary depending on your grill. Serve the remaining Chili Lime Butter for dipping. [p]Chili Lime Butter
    ½ lb butter
    Juice of 2 limes
    2 T good quality ground chiles
    Salt and pepper as needed
    Melt butter and blend in other ingredients[p]

    Ray Lampe Dr. BBQ
  • BigTBigT Posts: 385
    <p />bw,[p]I just grill direct shell down after using Old Bay and butter- 5mins or so. Then I place a sheet of HD foil on the grill, butter it and put the tails on meat down for 4-5 minutes.[p]William sonoma web site suggests planking- I want to try this soon.[p]BigT

    [ul][li]William Sonoma Planked Lobster Tails[/ul]
  • 9nov06-024.jpg
    <p />bw,
    first, you have to start with the best lobster tails you can get. i personally get tristan lobster tails as i find them sweeter and smoother in texture than maine lobster tails or any lobster tails on earth for that matter![p]i keep it simple because, after all, we are talking about lobster here. why try to hide the natural flavor? imho, good lobster tails do not need flavor enhancement.[p]then grill them at around 300-350 direct for about 7 minutes and have a look.[p]the tails in the first set of photos were done indirect with the smoked trout and garlic shrimp skewers. i smoked the trout first, then added the tails and shrimp for about the last ten minutes. [p]i make garlic butter in a small cast iron skillet on the egg near the end of a seafood cook. just add butter and some chopped garlic in the skillet and get it hot and bubbly. sometime i just melt the butter in a coffee mug in the micro................[p]<img src=>;

  • Crab leg,
    my dad caught that trout up in bellefontaine at a private trout club... i had it in the freezer since the summer so i thought i'd do a little freezer cleaning and cook up some freezer vittles![p]i smoked that at ~260 dome for 2 hours. lemon slices, rosemary and thyme in the cavity. the best trout i've ever had, period.[p]go getcha some trout from jungle jims! they are a reggae run sponsor (and you can be too)[p]

  • EddieMacEddieMac Posts: 423
    I did 16 Florida Lobster Tails on my large BGE on Monday night in the rain and dang if they didn't turn out pretty dang good....My old pappy Big John was born and raised in Homestead, Florida back in 1927 and I paid close attention to his lobster grillin' over the years....He was a Master Mess Sergeant in the National Guard in the late 40s and 50s and knew a thing or two 'bout cooking...and making moonshine (but that's another story for another day).....Anyhoo...I learned from him to use a low, low those split lobsters face down 'til the shells turned orange half way up...then flip 'em....until the shells are most or all orange...Then baste 'em hard-n-heavy with butter and heavy key lime juice....That flame will kick up when the butter hits the fire...then flip 'em face down for a little sear at the end....Cook 'em like that and they won't suck....About 8 - 10 minutes cook time....[p]Ed McLean
    Ft. Pierce, FL[p]Miss Ol' Big John....

  • BigT,
    that is a classic photo!!

  • BigTBigT Posts: 385
    Rick's Tropical Delight,[p]Thanks. That was shot back in 2001. Charlie is no longer with us, but that pic captured him perfectly.[p]He got to model because everybody else had already ditched their wetsuits ;).[p]BigT
  • BigT,
    that story just makes the photo more classic. i would say charlie is still with us... and now he is with me and everyone else that viewed that photo.[p]thanks for posting that.[p]

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