Lobsters

IamtheWalrus

Has anyone cooked lobsters on their BGE? I miss my beloved Maine lobsters.......recently moved to South Carolina and I am almost.....almost Oystered out..if at all possible. We have hit EVERY Oyster Roast we have found! I usually steam my lobster,a bit of a purist, but, I would love to smoke/grill some that will be coming down in April with friends.
IamtheWalrus

JSlot

Where are you in SC, Walrus?

CampCook

IamtheWalrus,
Hey, wait. I want to know more about oyster roasts. Have you done that on the Egg? We have done it frequently on our old gas grill down in Mexico. Very unsophisticated, Just spread the oysters out over a hot grill and open them when they start to. Maybe 10 minutes. They are great dipped in garlic butter.
But, how about on the BGE. All you easterners must have some great ideas.
Regards
Dave

YB

IamtheWalrus,
I have cooked these a couple of times and they are really good.
Larry[p]
Dwell in the Shell[p]Posted By: Houndog
Date: 1/14/2001 at 01:37:09[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]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
[ul][li]Steak & Lobster[/ul]

fishlessman

IamtheWalrus, i cook maine lobster on the grill alot. since i fish the coast i have easy access to rock weed. put a handful of rock weed on the lower grill and cook the lobster on a raised grill. the rock weed gives the lobster a salter flavor and helps to steam the lobster in the egg. i usually cut the lobster down the back before putting on the grill to let some smoke in and to let some moisture drip out onto the steaming rock weed. if the rock weed is a little dry when you start to cook, add a little margarita mix

JSlot

I do it all the time here. Oysters are one of my favorite things.[p]Jim

CampCook

JSlot,
Do you do anything special or just spread them out over the grill? Direct or Indirect? What temp? How long? Sorry for all the questions but I've not seen anything on oysters in the forum.
Thanks
Dave

JSlot

I do 'em at 325-350° indirect. I just scrub 'em real good and lay them on the cooking grid until they open slightly. Then, I just shuck 'em and dip 'em in garlic butter, or cocktail sauce, or nothin'!! LOL. They have a nice little hint of smoke, depending on how long you leave 'em on after they open up.[p]Jim

CampCook

JSlot,
Thanks for the quick reply. I'm headed to Mexico in the morning and back on Friday. Think I will bring back a few dozen for the weekend cook. Can't wait to see what a little smoke will do to an already excellent treat.
Thanks again
Dave

J Appledog

YB, I agree with you. This recipe can't be beat. Our local grocery store had lobster tails on sale the week of Valentine's Day - 2 for $7.99! It was the talk of the town, at least among my friends, so I volunteered to cook them. Quite a group showed up with their tails, bottles of wine & a dish to pass. JCA

IamtheWalrus

JSlot,
We are in Mt. Pleasant. Don't have an Egg yet.....waiting until the first week of April. It's long March! Can't wait to get going on it!!!! Never used one........recently saw one at a dealer and was hooked. Talk soon, Paul

JSlot

Glad to hear you are close by, Paul. I'm in Goose Creek. JimW and Puj are in the area, too. I hope you are going to get your Egg from Dan at the Fire House Casual Living store. Good folks there. Mention the Big Green EGGomaniacs name and he might even give you a discount. Wait, he may charge you more. LOL! You really do need to come out and visit us at the fairgrounds in Ladson on March 12-13. We will be competing at the Prestigious Palmetto Pig Pickin'. The EGGomaniacs will be there in full force. Rumor has it that adult beverages MAY be consumed...........[p]Jim