Tips for egging lobster tails, please share your wisdom with me

anton · November 2015

Got two tails, would like to hear your thoughts, and processes, thanks in Advance, Anton

SGH · November 2015

I'm hoping that @TexanOfTheNorth chimes in on this one. He has posted some spectacular looking ones before. Cen-Tex sent me some pics that looked awesome as well. However he didn't post them. Brother Tex, brother of the North, holler if you hear us

SGH · November 2015

@anton
If brother Tex or brother North doesn't respond, I will gladly share what I can. However I usually boil them or stuff them and smoke indirect. Both of those fellows have grilled them. Hoping that they share.

smokesniffer · November 2015

@anton Im not expert but here's what I do,, egg is direct at 400* I put the lobby on its belly and place a larger knife on its back and smack the backside of the blade to break the shell.I use scissors and cut from the tail to the front on the underside of the lobster. Then I cut away all the little feet (sorry I don't remember the proper name. Then I put the shell up onto the grate for 5 min. This is based on about a 5 or 6 oz tail. After the 5 min I turn the lobster over so that I can based on underbelly with my garlic and butter sauce. I based and 5 mins later the baby should be done. Hope this helps. Always enjoy this with a GOOD steak. All the best. Enjoy it.

SGH · November 2015

@anton
I will offer this. Over cooked lobster is akin to rubber. As such, I pull them at 135 no matter how I cook them. They will continue to rise to a near perfect 140. I like brother Sniffers advice above.

Botch · November 2015

Bobby Flay parboils them, splits them in half, and grills them meat-side-down for a short time. I've done tails that way, and I was happy with the results, just enough of a kiss of smoke.

blind99 · November 2015

SGH said:

@anton
I will offer this. Over cooked lobster is akin to rubber. As such, I pull them at 135 no matter how I cook them. They will continue to rise to a near perfect 140. I like brother Sniffers advice above.

the only time i cooked good lobster is when i made a conscious attempt to undercook them. looking forward to seeing how you do this cook!

SGH · November 2015

blind99 said:
the only time i cooked good lobster is when i made a conscious attempt to undercook them.

I'm certainly not one of the Lobster Gods, but I absolutely love to eat lobster. It's probably my very favorite. However I have found that if it goes past 135 while its in the pot or on the grill, it's not near as good. I always pull in the 130-135 arena. Higher than this and they become rubbery in my opinion.

smokesniffer · November 2015

@SGH UR still alive, so the 135 arena is safe, do u let them rest much? I haven't done any temp testing with the thermo pen when doing this. I will give this a try next time we grill the little beasties

smokesniffer · November 2015

@anton Well how was it???

SGH · November 2015

smokesniffer said:

@SGH UR still alive, so the 135 arena is safe, do u let them rest much? I haven't done any temp testing with the thermo pen when doing this. I will give this a try next time we grill the little beasties

Yes sir, still alive and kicking. 135 is perfectly safe for lobster my friend. Sometimes I let them sit just a few minutes while I prepare something else. However, more often than not, I eat them immediately.

smokesniffer · November 2015

Thanks I will remember this for the next time. BTW getting ready for another brisket this next weekend, can't wait. Stay safe friend.

SGH · November 2015

smokesniffer said:

BTW getting ready for another brisket this next weekend, can't wait. Stay safe friend.

Will be standing by as always my friend.

We shut down due to high seas. I'm safe and sound on dry ground my friend. Well, it's not actually dry, it's friking flooding. Thanks for the kind words and thoughts my friend.

blind99 · November 2015

@sgh that's interesting - I've never temped lobster but I cook salmon to 135. I'll definitely give it a try. i hear ya, lobster is also one of my very favorites

SGH · November 2015

blind99 said:

@sgh that's interesting - I've never temped lobster but I cook salmon to 135. I'll definitely give it a try. i hear ya, lobster is also one of my very favorites

Try the lobster at 130 first and see what you think. If it's a little loud, go to 135. Lobster as great as it is, doesn't lend its self well to being over cooked. Unlike steak or other things that a few degrees don't really make much of a difference, every degree in lobster is noticeable up to a point. There is a substantial difference in lobster cooked to 135 vs 140. Not so much with a steak or chop. Try the 130 my friend. You will probably thank friend from Dixieland if you do.

anton · November 2015

@SGH and @smokesniffer and @Botch thanks for the suggestions, going to take all that under advisement, and I appreciate it, SGH, your temp tips have always worked excellent in all other things you've helped me with, thanks again.. @blind99 this will be lunch cook on Sunday, will be sure to post results , pics etc, going to plank cook some salmon as well.

I welcome all recipes and suggestions, as always! Thanks to all you Eggheads.

SGH · November 2015

Standing by for the finale my friend.

nolaegghead · November 2015

I concur with SGH. I've probably cooked 4000 lbs of lobster when I was a chef at Pelican's Wharf (defunct now, I was in college). We would butterfly the tails and when the last bit of meat turned opaque, it was done. Over cook lobster and it's rubber. We cooked them in a salamander, but I've done them direct on the egg. You can go indirect too. The thickest part of the tail will be done last.

WeberWho · November 2015

Here is what I've done in the past:

http://eggheadforum.com/discussion/1161426/i-got-me-some-clam-and-tail-saturday-night

You cut the lobster straight down the back to remove the goods. Just be careful as you want to place the lobster back in the shell after dipping in garlic butter to cook. (Make sure you have clean smoke as lobster will pick up any scent easily)

anton · November 2015

Here's the prep, s&p, fresh pressed garlic and butter. Putting the salmon on an alder plank.

SGH · November 2015

Still standing by anxiously awaiting the finale. As you are well aware, lobster is one of my very favorites.

blind99 · November 2015

That's going to be good!

anton · November 2015

Okay, first of all ,thanks to everyone above for your input, I have to say, it was outstanding. I cooked the salmon on water soaked alder plank, preheated,

egg at 355-400,

then salmon on for 15 mins, 135f, I pulled it. Lobster tails went on for 5 mins, then as @nolaegghead suggested, opaque, I may have pulled them under done, but yet they were white throughout, and tender as hell. They were coated with s&p, pressed garlic, and butter, so was fish. Veggie medley, and arugula /spinach salad rounded out lunch here in NorCal. Thanks again to all you Eggheads.

YEMTrey · November 2015

Beautiful looking meal.

SGH · November 2015

Awesome job buddy. Just curious, did you temp the lobster?

anton · November 2015

@SGH yes, since they were small. It was a challenge to get a clear reading, but after some careful center probing, I took them off on the high teens, 115-119F, went straight on the table.

NPHuskerFL · November 2015

I've done dwell in shell, butterflied and stuffed with Blue Lump Crab and herbs. All were egged around 400 indirect. Pay attention to IT or you'll make em into rubber! Very fast cook.

smokesniffer · November 2015

Sounds like you had a wonderful meal. Way to go.

henapple · November 2015

As always..... Thermapen

anton · November 2015

henapple said:

As always..... Thermapen

I have two, it was tough getting a clear reading due to the tails being so small, 3 oz. It would touch the shell and skyrocket, but even a little undercooked, they were fantastic.

blind99 · November 2015

Nice outcome!

Tips for egging lobster tails, please share your wisdom with me

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