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steak and lobster....

It was my wife's Birthday a couple of days ago, so instead of going out for dinner, we enjoy a nice meal on the egg.  When she came home from work, the meal was just about ready for the Birthday girl.The small egg was dialed in at 425. I did twice baked potatoes, tenderloin steaks and 3 lobster tails. It turned out perfect and the we throughly enjoyed the meal. We said we used to enjoy going to the Keg, but now with the egg, we would much rather do it at home, we feel it even tastes better.
Large, small, and a mini


  • TjcoleyTjcoley Posts: 3,528
    Wow.  Great cook.

    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • smokesniffersmokesniffer Posts: 2,016
    Thanks guys, still licking my lips, love that lobster. :-bd
    Large, small, and a mini
  • Looks awesome!
  • How did you do the lobster tails? I tried one on the egg and wasn't satisfied that I did it justice.
  • tyenic1tyenic1 Posts: 150
    I'm interested in how to grill the lobster as well. I'll bump this thread and hope someone answers.
  • smokesniffersmokesniffer Posts: 2,016
    Here is what I do. I cut the little feet,( sorry Travis I can't remember what you call them :-S) from the underside of the belly. I just use a pair of scissors and cut down the middle of the under belly and then bend it back and cut off the little feet. Onto the grill at 425 or so. I do them direct, For the first 5 minutes the lobster is laid on it's belly. The next 5 minutes it lays on its back or shell. During that time I slather a melted butter and minced garlic mix onto the meat side or on the belly. After 10 minutes the should be done. This is for an 8 oz portion. I time the lobster to finish and the same time as the steak, including the rest time for the beef. Hope this helps.
    Good Luck with it. It tastes wonderful.
    Large, small, and a mini
  • tyenic1tyenic1 Posts: 150
    Thank you smokesniffer.
  • DMurfDMurf Posts: 481
    Very nicely done! I did lobster for the first time on New Years day, will be doing it again. I removed that Carapace and split the tail, indirect with a basket of shrimp then direct for a couple of minutes to give it some color. I really need to try the butter slather.
    BBQ since 2010 - Oh my, what I was missing.
  • smokesniffersmokesniffer Posts: 2,016
    @ tyenic1 your welcome
    @ DMurf Ah yes, Carapace. Will try to remember that name. Thank you. And yes you should try the butter, it finishes it of IMO.

    Large, small, and a mini
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