whole split lobsters?

Unknown

Have any of you New Englanders, or others, ever cooked whole split lobsters on the BGE? Lobster is always a challenge on the grill -- the claws cook at a different rate from the body, it's hard to tell what's doing and nobody likes a raw or overcooked lobster -- but the BGE should do a superb job of lobster, retaining moisture while allowing that beautiful singed grilled and smokey taste. Temperature and timing, if anyone knows, thanks. -- km

Nature Boy

KenM,
I have done whole lobsters, but I seperated the claws. I cooked the tails per Houndog's Dwell in the Shell recipe, which is incredible. I don't have the link handy, but hopefully someone will come along with it (I think Gfw might have it on his site). The claws get a light crack and 5 minutes (or a bit more) each side. Lobster on the egg is a wonderful thing. We would do this weekly if I could afford to.[p]Cheers
NB

BlueSmoke

Nature Boy,
Now you've got my tongue draggin! Given the bankroll and location, I'd have lobster at least once a day. (Course with Q once a day, too, I might have to take to 4 or 5 meals a day...:-))[p]I've been cooking colossal shrimp (8 to 12 to the pound) like this: split the back shell and remove the vein, marinate in a mix of soy sauce, sake and mirin (sweet cooking sake). Skewer 3 or 4 to the skewer through the slit in the back. Grill 3 minutes a side at 350.

JJ

Nature Boy,
Here it is:
Dwell in the Shell [p] Posted By: Houndog <houndog@bigfoot.com>
Date: 1/14/2001 at 01:37:09 [p][p] Big Crawdaddy[p] Ingredients:[p]
4 Huge Lobster Tails
1 bit Peanut Oil
1-2 Ea Limes
Garlic Powder
1 Touch Lawry's Seasoning Salt
(Optional) New Mexican Green Chili Powder
Butter
Minced Garlic
Serves 2
[p][p] Preparation:[p]
Picked up 4 huge lobster tails. Thought at first, 1 pound tails for each of us would be ok. Naaaaahhhh - if
two tails would be good, 4 tails for the two of us would be better, right ? Get your shears and cut the
clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat. Rinse them good,
dry them with paper towel and place them shell side up on a cutting board. Take a heavy knife or
cleaver, place it longwise (parallel) in the center of the shell and tap the back of the blade into the shell,
cracking it ever so slightly. This is so our tail will lay flat on the grill. Do not take meat out of the shell !
Now flip them over, belly side up. Take a bit of oil ( I used peanut )and pour a small amount on your
fingers, and lightly rub the meat. Don't use much at all, barely a drizzle. Grab a lime or two and squeeze
juice and pulp all over the meat, liberally. Then shake on garlic powder and a touch of Lawry's
seasoning salt. I then have to throw my favorite ingredient of all time, which goes on everything I cook,
New Mexican green chili powder. Don't worry if you don't have this, it's hard to find, and your lobsters
will still be far and above any lobster you ever had before. Place covered tails in fridge for an hour or so
to marinade while your gettin' your cooker ready. Get a good hot bed of lump going and preheat your
cooker to 400 - 450 degrees. As all of you know, when it comes to seafood and a good hot fire, you must
move swiftly because every minute counts. Place tails, meat side down on the grill and press them flat.
This is why we weakened the shells earlier with the tapping cleaver. Set your metal cup on the grill also
with butter and minced garlic so it will melt and sauté' the garlic. Close the lid. If you don't have a metal
cup to use on the grill while you're cookin', get one ! Open the cooker after 5 minutes and with a leather
glove, carefully turn tails over onto their shells so meat is facing up towards the sky. Take your (cup
grab it with a leather glove please) with the butter and garlic, and spoon sautéed mixture onto the
lobster tails. The tails will form a slight cupped shape which will hold most of the butter in place, but
your fire will rage for a minute, and that is great. Close the lid down and slowly begin to close top and
bottom drafts so they can "Dwell in the Shell" for 5 more minutes. Remember - with a good hot fire, 5
minutes per side, that's it. With 50 dollars worth of lobster on the grill, you definitely want to pay
attention. I don't recommend holding any conversations with your company while you're fixin' this
supper. Tell your family and friends that you'll socialize again after this crucial 10 minutes is over. Once
everyone tastes what you've agonized and sweated over for 10 minutes, no more explanations will be
necessary. Simply, Heaven on Earth ! Serve with long grain and wild rice, corn on the cobs, asparagus,
salad, just about anything. Even though we had melted butter to dip the lobster in, it wasn't really
necessary. It was so good that were doing it again for the family tomorrow night. They'll be surprised
when they get beef tenderloin steaks and lobster tails out of their brisket and pulled pork Houndog. I'm
not that good a cook, but these tails are truly world class. Give 'em a try. [p] "elegant, yet pleasingly casual" [p]
Submitted by Houndog

Nature Boy

Thanks JJ,
I should have that one handy to post when needed. Houndog (one d) is a great dude and a top-notch cook. (not to take anything away from the hounddog (two d's) who posts here. [p]Houndog (Brad) makes a serious homemade green chile powder too. One of my barbecue buds that I WILL hook up with next time I visit Tejas.[p]Dang. Just a few more days til party time.
NB