Whole Lobster

therealhaddock · July 2014

Any recipe ideas for cooking a whole lobster on the Egg?

TFols · July 2014

I just split in half length wise and cook at about 550 direct for 8-10mins.

chashans · July 2014

If it is live...kill it in boiling water first (five minutes?). Then split it in half and place it split side down on a direct grid for another five minutes. Serve with lemon and butter dipping sauce. What time should I be there? *-:)

HDumptyEsq · July 2014

Hold lobster with head down, tap top of head with the butte end of a knife. The lobster will go limp and lifeless. Split the lobster and pour a couple of tablespoons of Sambucca in each half. Put on grill, shell side down, being careful not to spill the Sambucca as it will flare up. Cook for 10 minutes or so until the flesh releases easily from the shell. Different and delish.

Try it with shrimp (flambéed on a pan) too.

SGH · July 2014

A few weeks back @TexanOfTheNorth‌ posted some incredible looking lobsters. You might give him a shout. He done a outstanding job however he done it. They looked awesome.

Cowdogs · July 2014

I cook tons of lobster on grill. For some reason that I don't completely understand, the lobster come out much more tender if you parboil them first. I cook them 1/2 to 3/4 of the way in salted boiling water, pull them and drop them into ice water to stop cooking. Then grill direct hot and fast to get a little color on them.

FanOfFanboys · July 2014

fljoemon · July 2014

SGH said:

A few weeks back @TexanOfTheNorth‌ posted some incredible looking lobsters. You might give him a shout. He done a outstanding job however he done it. They looked awesome.

Here is his post: http://eggheadforum.com/discussion/1166968/friday-night-surf-turf#latest

buzd504 · July 2014

HDumptyEsq said:

Hold lobster with head down, tap top of head with the butte end of a knife. The lobster will go limp and lifeless. Split the lobster and pour a couple of tablespoons of Sambucca in each half. Put on grill, shell side down, being careful not to spill the Sambucca as it will flare up. Cook for 10 minutes or so until the flesh releases easily from the shell. Different and delish.
Try it with shrimp (flambéed on a pan) too.

That sounds amazing.

SGH · July 2014

@HDumptyEsq‌
Just curious do you remove the tamale from the lobster or do you eat it? I use to like it but as of late seem to have lost the taste for it.

jlsm · July 2014

Do you really want to grill it? I find steaming and boiling the best methods for lobster. The meat stays succulent throughout.

fljoemon · July 2014

I believe grilling the lobster just accentuates the flavor! I really like it!

therealhaddock · July 2014

fljoemon said:

SGH said:

A few weeks back @TexanOfTheNorth‌ posted some incredible looking lobsters. You might give him a shout. He done a outstanding job however he done it. They looked awesome.

Here is his post: http://eggheadforum.com/discussion/1166968/friday-night-surf-turf#latest

Thanks. I've dropped him a line. They look amazing!

HDumptyEsq · July 2014

SGH said:

@HDumptyEsq‌ Just curious do you remove the tamale from the lobster or do you eat it? I use to like it but as of late seem to have lost the taste for it.

I don't these days coz the tomalley is the liver and pancreas of the lobster and unless it comes from pristine waters they can collect pollutants.

We used to make a sauce with butter, lemon juice, white pepper and sieve the tomalley into the sauce and serve warm over steamed lobster. I used to like it's deep seafood flavor but haven't done it for years.

The same can be done with the tomalley from Maryland Blue crabs. My FIL used to just spoon it out and eat it.

Whole Lobster

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