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Anyone got a good lobster...

GriffinGaDawgGriffinGaDawg Posts: 332
edited 12:26AM in EggHead Forum
recipe for the egg? :laugh: :lol:

Some folks around here need to lighten up a little. :whistle:


  • stikestike Posts: 15,597

    i do.

    steam it.

    and you can publish that wherever you want!
    peace, bruvva.
    ed egli avea del cul fatto trombetta -Dante
  • Celtic WolfCeltic Wolf Posts: 9,773
  • "Sparky""Sparky" Posts: 6,024
    :lol: :lol: Yea,but I won't share it!! :laugh: :P
  • bubba timbubba tim Posts: 3,216
    Great start, but I would add bubbatim's famous chipotle cilantro butter....hold the lime. :woohoo: :woohoo: Saving my limes for my G&T's.... :woohoo: :woohoo:

    ahhh dats butter,,,,errr better :P :P :P
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • HossHoss Posts: 14,600
    Have you tried the Tanqueray "RANGPUR"? :whistle:
  • drbbqdrbbq Posts: 1,152
    I sent you an email to try to clear the air. Is this your response?
    Ray Lampe Dr. BBQ
  • Celtic WolfCeltic Wolf Posts: 9,773
    Sounded more like a way to get rid of a "mean streak" actually..

    Deep Breath Ray!!!
  • PWisePWise Posts: 1,173
    Hahahaa.... aaaa what the hell... I'll give you MY "Lobster ala Pato recipe" even though I probably use it my book AND I guess I'm not discovering anything here... I don't care with how many people you share it with as long as you give me credit for it... :whistle: (although as any recipe involving parboiling and butter... well let's face it... that's a classic french preparation hahaha)
    Buy anyways this is how I do it on the BGE so, I give you "Lobster ala Pato", which if all is good some will try in Austin this Saturday:

    2 cups (about 1 pound) butter melted and warm at 60°C (140°F), If if breaks add a teaspoon or so of water and whisk (this is called Beurre Monté)
    1 green jalapeño sliced thinly
    1 red jalapeño sliced thinly
    2 limes' juice
    1 clove garlic coarsely chopped
    2 Tablespoons chopped chives
    salt and pepper to taste
    1/2 cup white vinegar
    1 2 lbs lobster tail (anything smaller won't smoke as good before being thoroughly cooked)

    Ok, first thing, boil enough water to a rolling boil, I'd say 10 liters and add the vinegar (correct proportions are suggested at 1 cup every 16 liters).
    Add the lobster tail slowly to avoid reducing the temperature so much and steep during 1-2 minutes or until the shell turns bright red.
    Take out of water, place in cutting board, half with a knife and remove the vein that runs along if still attached.

    Take out of the shell (RESERVE the shell, even if in your freezer tightly wrapped in plastic... you can make lobster stock with this (Austin eggfest will see how)), and place the lobster meat in a tray, cover with a damp (cold water) cloth and place in the fridge. You will see that the flesh is still translucent and raw.

    Light your lump, set up direct at 400°F. Melt the butter, add the chiles, lime juice, garlic and chives and heat to temperature (140°F) and remove from heat. You should have enought butter just to barely cover it.

    Lobster should be cold by now, take it out of the fridge and submerge it in the butter (it will begin to draw heat from the butter and end up "slow poaching"). Let it rest there for about 30 minutes.

    Drink a beer and a tequila, you're working very hard at this point.

    Verify dome temp 400°F, bring the lobster in the butter to your outdoor kitchen, and place using tongs the lobster halves cut side down on the grill and shut the dome (there will be smoke and flames), flip after 1 minute, and shut again. Flip back after one minute and measure temp, you're looking for 120°F internal (begin pulling around 110°F, temp moves fast to 120°F from there) and it should be within in a few minutes.

    Serve immediately.

    Note: You can use smaller tails but obviously they will cook a lot faster and not have time to smoke through, so be careful.

    Hope this works out for you and I hope you like it, I know I do...

  • HossHoss Posts: 14,600
    Lovely!!! :whistle: I have a vision!!!
  • PWisePWise Posts: 1,173
    Hope you enjoy my friend!

  • GriffinGaDawgGriffinGaDawg Posts: 332
    I didn't receive an email (I rarely use the address that my membership is registered under), but no biggie. This was my attempt to try and lighten the mood a little. As I said yesterday, I meant no harm. I thought if it were a widely available recipe, it wouldn't be an issue. Apparently, it was. I have since edited the email. I have bought your books. I enjoy them. My personal opinion is that it should not be that big of a deal if it is available by typing it into google. You obviously feel differently and I accommodated you. I think this was made out to be MUCH more than what was intended...and not necessarily all by you. I agree with some of the responses yesterday, some I didn't. I'm a big boy, I can take it.
  • Photo EggPhoto Egg Posts: 7,905
    Sounds so good.
    I would buy your book...
    Thank you,

    Galveston Texas
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