Lobster tails

Unknown

Hi! I have on reliable sources that I will receive some Lobster tails for Father's Day. Anyone have good recipies for the Eggscellent way to smoke these puppies? Thanks to all in advance.[p]Cliff
Cglock45@aol.com

Puj

Cliff,[p]You might want to read through Houndog's "Dwell in the Shell".[p]Puj

[ul][li]Houndog's Dwell in the Shell[/ul]

Citizen Q

Cliff,
You could cut them down the middle and baste with lemon butter (melted butter, lemon juice, coarse salt, ground pepper, and dill) cook cut side down for about 4-5 minutes then flip, baste and continue for another 4-5 min over a 350 degree fire. You could also roast them whole for 8-10 min at 350 and dip in lemon butter when served. Either way, I recently found out for myself that grilled lobster is definitely the way to go.[p]Good Luck and Good Q,
C~Q

Unknown

Puj,
Not to sound like one of those yankee lobster snobs, but that's a bit much for such a delectable piece of seafood. I could only equate it to ketchup on a porterhouse, although I've never tried "lobster tails" which are rumored to be greatly inferior to our own native New England lobster -- Dang! There I go gettin all snobby, oh well....[p]Cheers,
C~Q

Puj

C~Q,[p]I don't think you're off base with your comments, but Houndog's recipe has been around for awhile and many folks seem to enjoy it. I just past it along. I prefer my lobster tail deep fried with a beer batter.[p]Puj

char buddy

C~Q,[p]Lobster is too expensive for experiments, so I usually just put'em in a boiling pot with seaweed. But if I do'em on the BGE I use Hounddog's method. The lemon juice cooks and tenderizes them quite a bit - like a cerviche before they ever hit grill. The BGE mainly adds heat and a smokey after-taste. Try it. [p]

Citizen Q

char buddy,
The only way to get lobster tails around here is through mail order, and with live Maine lobster usually being the most expensive thing in those catalogs, running around $75-$90 per pound delivered via FedEx from God only knows where. When you compare that a market price of $7.99-$9.99/lb or $4-$5/lb on the fish pier or even to a recreational license which allows you to drop 10 traps or dive for as many as you can pick up off the bottom for around $150/year I do believe that I will stick with fresh native stock, caught fresh today, served fresh today.
That being said, after lending my 32' extension ladder and some expert advice to a neighbor in dire need of a good paint job, he repaid my kindness with 2 bags containing 2 live bugs apiece, and as everyone knows, the BEST lobster is FREE lobster. Of course the price did allow for some experimentation and I opted to try something I never had before and I stabbed 2 of those critters in the neck and dropped em whole on the Egg at 350. Since I was a little bit afraid of ruining all of the precious flesh, I had a large pot on the stove for the other 2. While I snipped the bands from the claws and coerced my 2 victims to relax and take a nice hot bath, I must have left the daisy wheel open too much and the temp in the Egg shot up over 500 with some flames licking up out of the damper. I thought to myself "oh well, live and learn" and rushed to close things down and roast at a more reasonable temp. After 8 minutes in the Egg, I took out a couple of blackened shells with all of the legs burned off and figured to be taking these 2 straight to the dump in the morning, but I had to sample and when I opened up those shells, I got a taste of the best lobster meat I had ever tried. I will be cooking all of my lobsters on the grill in the future.[p]Cheers,
C~Q

YB

Puj,
I have cooked Lobster tails using Houndog's recipe a couple of times and it turned out good.
Larry
[ul][li]Houndog's Dwell in the Shell[/ul]

char buddy

Citizen Q,
great story. [p]If I wanted to duplicate what you did my total cook time would be 8 minutes, right? How many minutes at 350? How many at 500? How many at dwell?[p]Thanks. [p]I'm taking a mini up to Maine later in the summer. Do you think this would work on the mini?