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Lobster Tail

Eggerman1Eggerman1 Posts: 155
edited 11:32AM in EggHead Forum
Going out for first anniversary tonight, but tomorrow was going to do some Lobster Tails on the Egg, any suggestions on time, temp, raised, lowered etc.???

The wife is an OU grad, but I hate OU (I am a KU grad) so go Hurricanes!


  • MtnBlueMtnBlue Posts: 109
    I haven't done this myself but plan on doing it soon. The following link sounds extremely good!
  • MtnBlueMtnBlue Posts: 109
    Here's one more link with a similar recipe but it includes photos.
  • I have used the exact recipe linked by Mtn Blue for several different cooks and every time it turns out fantastic. :woohoo: :woohoo:

    Follow Houndog's directions "to the T".

    Your wife will ask for this on your next anniversary instead of going out! :laugh:

    BTW - congrats on your first anniversary. I hope y'all have many, many more!
  • PWisePWise Posts: 1,173
    here goes lobster a la pato

    it's very similar check it out...

  • Pato, that looks good ! Will be my next lobster cook, if I can get some tails that large.

    Hope the restaurant is still going strong --- AND -- you are getting some rest ! :ohmy:
  • PWisePWise Posts: 1,173
    hehehe well you can use smaller... of course these 2pounders were awesooome hehe...

    I got 1 hour's sleep last night (t'was martini night last night...) I'll try and catch some sleep in a while before the night service...

    cheers and thanks for asking!!
  • rsmdalersmdale Posts: 2,472
    I did them direct-3 min a side,crack the shellon the back and baste both sides w,garlic butter.These were small 5oz's but they turned out perfect.


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