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Langostos Gordos (Fat Lobsters)

Cornbread WillyCornbread Willy Posts: 103
edited 11:24PM in EggHead Forum
I traditionally steam a couple of lobsters for a romantic Valentines Day supper. Sometimes I even share with Sydney.... seriously, though folks, I definitely want to try them on the egg this year. Any suggestions re cooking time and temp after euthenizing the poor critters? I would think they could go on direct. I usually get lobbies that are about 1.25-1.5 lbs each - any bigger and they get kind of tough. Many thanks!

Comments

  • GfwGfw Posts: 1,598
    lobster.jpg
    <p />Cornbread Willy, a while back (01/2000), Houndog posted the recipe at the link. I wish I could say that I've tried it (wife doesn'tr really like lobster), but the recipe/method sounded good enough to keep and I know that someday I'll give it a try. The picture is from the original post.[p]Anyone know where Houndog is?[p]Life is GOOD! :~}

    [ul][li]Lobster[/ul]
  • P2030032.JPG
    <p />Cornbread Willy,
    I tried houndog's "dwell in the shell method" and it came out ok. I recommend smoking them with a small amount of cherry wood and basting them with a garlic lemon butter. I cook mine at around 250 degrees or so. The first pic was dwell in the shell, the other pics are my standard cherry smoking.
    -Joel[p]P9120075.JPG[p]
    P9180016.JPG[p]
    P9180019.JPG[p]

  • Gfw,
    Wow that sounds good. Not sure I can wait until Friday. Any reason to think that the cook method/time would be any different with a whole body as opposed to just the tail? I don't, but if anyone has an opinion on that I'd welcome it. Wonder where he gets that green chile powder??? Yum.

  • GfwGfw Posts: 1,598
    Joel Ferman, I think I'm getting hungry!

  • Nature BoyNature Boy Posts: 8,521
    Cornbread Willy,
    When I do Houndog's recipe, I use whole lobsters, and disassemble them before cooking. After knockin' them off with a knife to the head, I remove the claws and the body....then cook the claws around the outter edge of the grill.[p]Houndog makes green chile powder himself, and I was a lucky recipient of some a couple years back. Yum is right![p]Beers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Nature BoyNature Boy Posts: 8,521
    Gfw,
    It is pretty traumatic looking at those photos at a ten to six in da evening....especially when you aint got much on your own menu![p]Life is stil good.
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Joel Ferman,
    If you continue to show pictures like those, I will be forced to get a home improvement loan.

  • KansasKansas Posts: 11
    Joel Ferman,[p]You eat way too well! When can I come over?[p]Kansas
  • djm5x9djm5x9 Posts: 1,342
    Kansas:[p]Careful . . . Joel might ask you what you look like in a bikini . . .
    [/b]
  • djm5x9,
    HAHAHA, this is true ;-)
    Nex time yer in Chico, drop me an email. Anyone who takes the trip all the way to Chico, is welcome at my table.
    -Joel

  • PC100012.JPG
    <p />Nature Boy,
    I've said it many a-time, and i'll say it again, Dizzy Pig rubs are amazing. Thanks for this killer steak, compliments of Cow Lick rub.
    -Joel

  • Kansas,Help me out here. Lets get our stuff together and cook ribs for Whitless.
    CWM

  • shiek,
    Did someone say home improvement loan?? I think everyone needs an extra egg![p]Banker John

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